6 tablespoons unsalted butter (3/4 stick), at room temperature
1 teaspoon baking powder
1 tablespoon kosher salt
2 tablespoons granulated sugar
1 cup vegetable stock
1 cup instant white corn flour
8 ounces queso fresco, crumbled (about 2 cups)
15 corn husks, soaked then drained and dried of excess water
1 hr 15 mins
The simple Ecuadoran humita has ancient roots, and it’s lasted all these years because it’s deliciously simple. Like a tamale made with fresh corn, the humita is a batter of fresh corn, masa, and cheese that gets wrapped in a corn husk and steamed. This recipe comes from Chef Jose Garces of Amada restaurant in Philadelphia.
What to buy: White corn flour and corn husks can be found in the international aisle of most grocery stores or at Latin markets.
Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. If you can’t locate it, go ahead and substitute feta or ricotta cheese.