Ingredients (9)
- 2 cups fresh corn kernels (from about 3 ears)
- 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
- Calories148
- Fat9.03g
- Saturated fat5.09g
- Trans fat0.32g
- Carbs12.95g
- Fiber0.98g
- Sugar2.7g
- Protein4.32g
- Cholesterol23.44mg
- Sodium152.24mg
- Nutritional Analysis per serving (15 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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.
This recipe was featured as part of our Suckling Pig for the Holidays menu.
Tips for Christmas
Instructions
- 1Place a steamer in a large pot and fill the pot with enough water to reach the bottom of the steamer. Over low heat, bring the water to a simmer.
- 2Combine corn kernels, butter, baking powder, salt, and sugar in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 to 40 seconds.
- 3Transfer mixture to a large bowl. Add stock, corn flour, and queso fresco and mix with a spoon until thickened and no dry spots remain, about 30 strokes.
- 4Spoon about 3 tablespoons of the corn mixture into the middle of each husk. Fold the bottom of the husk up and each side in, then fold the top over to seal.
- 5Place humitas seam side down in the steamer, layering on top of one another. Cover and steam until filling is set and no longer raw tasting, about 30 to 40 minutes.
Recommended from Chowhound
Shop
Amazon Prime Day: Our Fave Instant Pot comes with Echo Dot
by Grace Gonzalez | In case you haven’t realized by now, we are obsessed with the Instant Pot, which is why we couldn...
Shop
Amazon Prime Day 2019: The Best Kitchen & Cookware Deals So Far
by Chowhound Editors | It's officially Amazon Prime Day 2019 and you might be wondering about the best Prime Day deals on...
Shop
Never Tried Sous Vide? A Chef-Quality Sous Vide Stick Is on Prime Day Discount
by David Watsky | The sous vide method hit the mainstream a few years ago but if you haven't had a chance to try out...