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Ingredients
4 servings
6 earsfresh corn
large, preferably Chilean choclo
2 tablespoonsbutter
melted
1onion
medium, finely chopped
2garlic cloves
minced
1 teaspoonsweet paprika
½ teaspoonground cumin
½ cupfresh basil leaves
finely chopped
¼ cupmilk
or heavy cream for a creamier texture
salt
to taste
pepper
Corn husks
from the corn ears, for wrapping
Instructions
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