Chilean 'humitas'

When I saw this recipe posted on Indian Food Freak, I just had to try. The kids and I love corn, and I have been meaning to make a corn chowder ever since I was mesmerized by the smell of corn from the thela-gadi parked outside the apartment building.
I wasn't sure if I would be able to pull off wrapping it in corn leaves and boiling it, but everyone was so encouraging, I had to give it a try. And I am glad I did, because despite all my misgivings, it turned out pretty good.
The recipe that was originally posted by Gabriela Avendano required you to scrape the corn off the cobs, but I cheated and used corn that was already plucked out. The recipe given here is the one that I ultimately followed.

Dehusked corn from two cobs
1 finely chopped onion
Basil
1 cup of milk
2 teaspoons of paprika- I substituted red chilli powder
salt to taste

Method:
Put the corn into a blender and grind coarsely.
Fry the onion, add to the corn purée with milk, and red chilli powder, to create a firm kind of paste, not too runny.
Season with salt.

Make the parcels using corn leaves & tie up with string.
Cook in boiling water for 30 minutes- while cooking, it should look like this.

Serve with a salad.
In Chile, some people sprinkle castor sugar on their humitas instead of salt when served, but I went with salt instead.