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Ecuadorian Humitas
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Ecuadorian Humitas

1 Hr(s) 30 Min(s)
45 Min(s) Prep
45 Min(s) Cook
Expand your culinary horizons with Ecuadorian Humitas! You'll love these buttery, cheesy cornmeal Ecuadorian Humitas prepared in corn husks.
What You Need
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9 servings
Original recipe yields 9 servings
6 fresh ears corn on the cob (with husks)
1/2 cup chopped onion
1/4 cup (1/2 stick) butter, softened
1 tsp. CALUMET Baking Powder
3 eggs
1 cup cornmeal
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut in 1/2-inch cubes
2 cups water
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Let's Make It
1
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.
2
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.)
3
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.
4
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.
Kitchen Tips
Tip 1
Size Wise
Spend time with your loved ones making these humitas, then enjoy one serving as a reward for your work.
Tip 2
Cooking Know-How
Ecuadoran cooks place a coin in the bottom of the pot before adding the steamer filled with humitas. The coin noisily vibrates on the bottom of the pot as the water simmers. The coin stops making noise when all the water has evaporated. This tells the cook that additional boiling water is needed.
Tip 3
Substitute
Dry corn husks can be used instead of the fresh corn husks. Blanch in boiling hot water, then use as directed.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 250mg
11%
Total Carbohydrates 20g
7%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 11g
22%
Vitamin A
15%
Vitamin C
2%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 9 servings, 2 humitas each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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