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Ingredients
- 4 cups of corn (about 10 ears), removed from the cob and pureed
- 16 oz queso fresco
- 2 cups of instant white corn flour
- 2 cups corn stock
- 4 TBS sugar
- 2 TBS salt
- 2 tsp baking powder
- 1 and a half sticks butter
- 10 corn husks
Details
Adapted from npr.org
Preparation
Step 1
Combine corn, butter, baking powder, salt, sugar and eggs in a food processor and puree until smooth. Transfer mixture to a mixing bowl and add corn stock, corn flour, queso fresco and mix with a spoon until thickened. Fold the corn husks into tubular shapes with the bottom closed and the top open. Butter the interior of the corn husks, then spoon 2 tbs of the corn mixture into each husk. Fold the top over to seal. Place a steamer in a large pot with water. Bring water to a boil and then place corn humitas, horizontally, into the steamer. Humitas can be layered on top of one another. Cook for about 30 minutes.
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