Humitas Chilenas Recipes

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HUMITAS (SEASONED CORN PUREE)



Humitas (Seasoned Corn Puree) image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 side dish servings

Number Of Ingredients 9

3 cups corn kernels (from 6 to 8 ears corn)
1/2 cup milk
2 large eggs
1 teaspoon salt
2 tablespoons butter
1 onion, finely chopped
2 red serrano chili, seeded, minced
2 green serrano chili, seeded minced
3/4 cup grated Cotija or Parmesan cheese

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



Andean Humita en Chala image

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

1 tablespoon olive oil
1 medium white onion, finely chopped
8 ears fresh corn
Salt and pepper
1/2 cup whole milk
1/2 teaspoon dried crushed red pepper flakes

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



Humitas Chilenas image

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

8 medium ears fresh corn in husks
2 tablespoons lard
1 onion, minced
2 cloves garlic, minced
2 serrano peppers, seeded and minced
2 long, green chiles, such as New Mexican, seeded and diced
1 small red bell pepper, diced
1 teaspoon salt
¼ teaspoon fresh-ground black pepper
½ cup whole milk
¼ cup chopped fresh basil
2 plum tomatoes, seeded and diced
1 cup shredded Manchego cheese

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



Ecuadorian Humitas image

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

6 fresh ears corn on the cob (with husks)
1/2 cup chopped onion
1/4 cup (1/2 stick) butter, softened
1 tsp. baking powder
3 eggs
1 cup cornmeal
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut in 1/2-inch cubes
2 cups water

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



Humitas Chilenas image

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

8 medium ears fresh corn in husks
2 tablespoons lard
1 onion, minced
2 cloves garlic, minced
2 serrano peppers, seeded and minced
2 long, green chiles, such as New Mexican, seeded and diced
1 small red bell pepper, diced
1 teaspoon salt
¼ teaspoon fresh-ground black pepper
½ cup whole milk
¼ cup chopped fresh basil
2 plum tomatoes, seeded and diced
1 cup shredded Manchego cheese

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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