Delight in the authentic flavors of Ecuador with this recipe for Humitas, a cherished culinary tradition. These savory steamed cakes, wrapped in corn husks, are made from a blend of fresh ground corn, eggs, butter, and filled with melty fresh cheese. Perfect for a hearty breakfast, snack, or light meal, humitas bring a taste of Ecuador to your kitchen.
Ingredients
🌽 6 cups tender corn kernels, Choclo or Maíz Tierno
🥚 3 eggs
🧈 3 tablespoons butter or lard, Manteca de Chancho
🧂 1 teaspoon salt
🍬 1 tablespoon sugar
🧀 Fresh cheese, Queso Fresco, sliced into rectangular pieces
🧂 1 tablespoon Royal Baking Powder
🌿 Corn husks, Hojas de Choclo, from the corn itself
🥛 Milk, optional for batter consistency adjustment
🌽 Pre-cooked corn flour, Harina de Maíz Precocida, for batter thickening
Instructions
1- Prepare Corn Husks:
- Slice off the corn cob tops and remove the husks carefully.
- Preserve them for wrapping.
- Tear outer husk leaves into strips to use for tying.
2- Cut Corn Kernels:
- Use the knife to slice kernels from the cobs.
- Aim for about 6 cups.
3- Blend Ingredients:
- In the blender, blend the corn kernels with eggs and butter.
- Blend until smooth and thick.
4- Adjust Batter Consistency (Optional):
- If the batter is too liquid, strain to remove excess liquid.
- For thickening, add pre-cooked corn flour.
- If too thick, add milk to liquefy slightly.
5- Season the Batter:
- Pour the mixture into the mixing bowl.
- Add salt, sugar, and baking powder.
- Stir well with the wooden spoon.
6- Assemble Humitas:
- Method 1 (Rectangular):
- Place overlapping corn husks.
- Add a spoonful of batter.
- Top with cheese.
- Fold into a rectangle and tie with a husk strip.
- Method 2 (Conical):
- Use a single husk.
- Fill with batter and add cheese.
- Roll into a cone and secure with a strip.
- Steam upright in this shape.
7- Prepare Steamer:
- Fill the pot with water under the steamer rack.
- Ensure water is far from the humitas.
- Place water only enough not to touch the humitas.
8- Steam the Humitas:
- Arrange tightly on the rack and cover.
- Steam for about 40 minutes.
- Ensure water doesn't dry; refill with hot water if necessary.
9- Serve:
- Safely remove from the steamer.
- Serve warm with husks partially unwrapped to showcase the cheese filling.
Prep Time: 30-45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes to 1 hour 25 minutes
Servings: Approx. 10 humitas
Calories: 180 per serving
Proteins: 6g
Fats: 9g
Carbohydrates: 18g
Equipment:
- Chef's knife
- Wooden cutting board
- Small ceramic bowls for measuring
- Large stainless steel mixing bowl
- Wooden spoon
- Blender, Glass pitcher
- Large stainless steel steamer pot with lid
- Steamer rack or inverted pan for elevation
- Gas cooktop
- White ceramic serving plate
- Metal spoon for serving
Cooking Tips:
- Select corn that is not overly soft for proper texture.
- Maintain intact husks for effective wrapping.
- Use outer husks for binding strips ensuring a tight wrap.
- Cheese slices offer a delightful texture contrast.
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Ecuadorian Humitas
