HUMITAS (SEASONED CORN PUREE)
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Combine corn kernels, milk, eggs and salt in processor or blender and puree. Melt butter in large skillet over medium heat. Add onion and saute until translucent. Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.
ANDEAN HUMITA EN CHALA
Provided by Francis Mallman
Categories Milk/Cream Food Processor Onion Vegetable Side Bake Sauté Vegetarian Corn Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium heat. Sauté onion until soft (do not let it brown), about 8 minutes. Remove from heat and set aside.
- Cut around base of each ear of corn and gently remove husks whole. Reserve husks. Brush silk off ears.
- Grate kernels off corncobs into medium bowl, or slice off and pulse in processor to rough purée. Season with salt and pepper. Mix in cooked onions, milk, and red pepper flakes. Chill mixture until firm.
- Preheat oven to 350° F. To assemble 1 humita, choose a thinner, more flexible inner husk and tie thin end into knot. Split up to knot and set aside to use as tie. Lay 2 of widest husks side by side (narrow ends at top and bottom), overlapping a few inches to form rectangle. Spoon 1/4 cup filling into center, then fold sides over to cover filling. Fold in top and bottom to make enclosed rectangular package. Tie crosswise with knotted husk. Repeat with remaining filling and husks. Place finished humitas on baking sheet and bake until heated through, about 15 minutes.
HUMITAS CHILENAS
These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil.
Provided by damasio
Categories Tapas Recipes
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Begin by gently husking the corn. Reserve the larger, outer leaves for wrapping the humitas. Slice the corn from the cobs with a sharp knife, and reserve the cobs. Grind the corn kernels in a food processor (or chop by hand) into pieces the size of a grain of rice; pour into a large mixing bowl, and set aside.
- Melt the lard in a large skillet over medium heat. Stir in the onion and garlic; cook until the onion has softened, and turned clear. Stir in serrano peppers, green chiles, and red pepper; cook until softened. Stir the peppers into the corn, and season to taste with salt and pepper. Stir in the milk, then fold in basil, tomatoes, and Manchego cheese.
- Bring a few inches of water to a boil in a large pot; fill a separate container with cold water. Dunk the corn husks into the boiling water for about 10 seconds to soften. Once soft and pliable, immediately dunk them into the cold water, then drain and set aside. Discard the boiling water.
- Form the humitas by placing a few tablespoons of the mixture onto the bottom of a large husk (or two smaller husks overlapped). Form a packet by folding the bottom over once, then fold in the sides, and continue rolling into a packet. Tie with smaller strips of corn husk, or kitchen twine. Repeat until all of the filling is used.
- To cook humitas, Place four corn cobs pointing top to bottom, into the bottom of a large Dutch oven. Arrange the remaining four cobs pointing left to right. This will form a platform for steaming the humitas. Pour about 2-inches of water into the pan, then arrange the humita packets on top of the corn cobs. Cover the pot, and bring water to a boil over high heat, then reduce heat to medium, and steam for 1 hour.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 14.9 g, Cholesterol 9.8 mg, Fat 5.5 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 338.8 mg, Sugar 4.2 g
ECUADORIAN HUMITAS
Expand your culinary horizons with Ecuadorian Humitas! You'll love these buttery, cheesy cornmeal Ecuadorian Humitas prepared in corn husks.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield Makes 9 servings, 2 humitas each.
Number Of Ingredients 8
Steps:
- Remove green husks and silk from corn, being careful to keep husks whole. Discard silk. Place husks in large pot of boiling water and blanch 1 minute. Remove from water; drain.
- Cut kernels off cobs. Place half of the kernels and onions in blender container; cover. Blend on medium speed until smooth. Pour into large bowl. Place remaining corn kernels, butter, baking powder, eggs and cornmeal in blender container; cover. Blend until smooth. Add to corn puree in bowl. Stir in cheese. (Batter will be thick but not stiff.)
- Place 2 of the corn husks on work surface, with long sides slightly overlapping. Spoon 1/4 cup of the corn puree onto bottom half of the husks; fold the top of the husks over the filling. Fold in half from the left side, then fold in half again from the right side. (One end of each humita should remain open.) Repeat with 34 of the remaining corn husks and remaining corn puree. Keep folded ends in place by tieing closed with thin strips of the remaining corn husks.
- Fill a large pot with 2 cups water. Line steamer basket with half of the leftover corn husks; place in pot. Stand the humitas, open ends up, in the basket; cover with the remaining corn husks. Cover the pot with a lid. Bring water to boil on high heat. Reduce heat to low; steam 30 minutes or until humitas are firm.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
HUMITAS CHILENAS
These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil.
Provided by damasio
Categories Tapas Recipes
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Begin by gently husking the corn. Reserve the larger, outer leaves for wrapping the humitas. Slice the corn from the cobs with a sharp knife, and reserve the cobs. Grind the corn kernels in a food processor (or chop by hand) into pieces the size of a grain of rice; pour into a large mixing bowl, and set aside.
- Melt the lard in a large skillet over medium heat. Stir in the onion and garlic; cook until the onion has softened, and turned clear. Stir in serrano peppers, green chiles, and red pepper; cook until softened. Stir the peppers into the corn, and season to taste with salt and pepper. Stir in the milk, then fold in basil, tomatoes, and Manchego cheese.
- Bring a few inches of water to a boil in a large pot; fill a separate container with cold water. Dunk the corn husks into the boiling water for about 10 seconds to soften. Once soft and pliable, immediately dunk them into the cold water, then drain and set aside. Discard the boiling water.
- Form the humitas by placing a few tablespoons of the mixture onto the bottom of a large husk (or two smaller husks overlapped). Form a packet by folding the bottom over once, then fold in the sides, and continue rolling into a packet. Tie with smaller strips of corn husk, or kitchen twine. Repeat until all of the filling is used.
- To cook humitas, Place four corn cobs pointing top to bottom, into the bottom of a large Dutch oven. Arrange the remaining four cobs pointing left to right. This will form a platform for steaming the humitas. Pour about 2-inches of water into the pan, then arrange the humita packets on top of the corn cobs. Cover the pot, and bring water to a boil over high heat, then reduce heat to medium, and steam for 1 hour.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 14.9 g, Cholesterol 9.8 mg, Fat 5.5 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 338.8 mg, Sugar 4.2 g
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- Cut the base of the corn, separate the leaves and reserve the large leaves and arrange them into 16 pairs of similar size. Finish peeling the corn and remove all threads.
- Using a large knife, shell the corn, you can do it in one pass and then pass the grains through the grinder or food processor. Or in several passes (2-3) so that the grain is finely chopped, do it as seen in the photo to keep all the juices or milk of the corn. If using frozen corn, grind it on the food processor without defrosting, use the milk called in the recipe if you need to add some liquid.
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HUMITAS OR STEAMED FRESH CORN CAKES / FRESH CORN TAMALES
From laylita.com
4.9/5 (296)Category Breakfast, BrunchCuisine Ecuadorian, Latin AmericanEstimated Reading Time 10 mins
- Remove the husks from the corn; try to keep each husk intact, the large ones will be used as wrappers for the humitas and the smaller ones will be broken into long strips to tie around the humitas.
- To help make the corn husks more pliable place them in a pot of boiling water for a couple of minutes, then drain the water and save the husks until ready to use.
- Remove the silky hairs from the corn and use a knife to cut the corn kernels from the cob, if you don’t have a steamer save the cobs to use as a steamer.
- Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, ground coriander, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
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4.7/5 (3)Total Time 1 hr 20 minsCategory AppetizerCalories 13 per serving
- Make a circular cut around the base of each ear of corn, about one inch from the bottom. Remove the leaves and divide into pairs. If you're working with dry tamale leaves, soak them in hot water.
- Cut the kernels from each ear, separating them from the cob. Then process the kernels in a blender or food processor; the result should be a rough paste, not too smooth with some texture. Set aside.
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