ECUADORIAN HUMITAS
Expand your culinary horizons with Ecuadorian Humitas! You'll love these buttery, cheesy cornmeal Ecuadorian Humitas prepared in corn husks.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield Makes 9 servings, 2 humitas each.
Number Of Ingredients 8
Steps:
- 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.
- 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.)
- 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.
- 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.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
HUMITAS (SEASONED CORN PUREE)
Make and share this Humitas (Seasoned Corn Puree) recipe from Food.com.
Provided by Chef Jean
Categories South American
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn kernels, milk, eggs and salt in processor or blender and puree.
- Melt butter in large skillet over medium heat. Add onion and saute until translucent.
- Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.
Nutrition Facts : Calories 286.2, Fat 12.4, SaturatedFat 6.8, Cholesterol 92.3, Sodium 647.7, Carbohydrate 38.1, Fiber 4.4, Sugar 1.8, Protein 11.6
CREAMY CORN EMPANADAS: HUMITAS
Provided by Daisy Martinez
Categories appetizer
Time 35m
Yield about 8 empanadas
Number Of Ingredients 9
Steps:
- Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers.
- To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork.
- Fry the Empanadas: (empanadas may also be baked; see Note below): Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides. Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat. Drain briefly on paper towels before serving. Repeat with remaining empanadas.
- Note: To bake empanadas, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet. Bake until the empanadas are light golden brown, about 25 minutes. Cool a few minutes before serving.
SOCK EM' SEASONED CORN
Provided by Aaron McCargo Jr.
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat grill over medium-high heat.
- Peel back husk on corn and remove all the silk. Lay each ear of corn on an individual piece of foil. In a medium sized bowl, mix butter, cilantro and seasoning until well combined. Rub each ear of corn with butter mixture and pull leaves over to cover. Wrap corn with foil and grill for 20 minutes.
- If grilling, grill until slightly soft, about 10 to 15 minutes.
- Squeeze the lime over the corn, if desired.
- Suggestion if grilling: soak corn, grill whole. Dip or brush with herb butter.
ROASTED CORN PUREE
Steps:
- Preheat the oven to 400 degrees F.
- Place the corn on a baking sheet and roast for 20 minutes. Let cool. Remove the husks and silk, and then slice the kernels off the cob. Combine the kernels and butter in a blender; blend until smooth. Add salt, pepper and lemon juice to taste.
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HUMITAS OR STEAMED FRESH CORN CAKES - LAYLITA'S RECIPES
From laylita.com
4.9/5 (303)Category Breakfast, BrunchCuisine Ecuadorian, Latin AmericanEstimated Reading Time 11 mins
- Remove the husks from the corn; try to keep each husk intact, the large ones will be used as wrappers for the humitas and the smaller ones will be broken into long strips to tie around the humitas.
- To help make the corn husks more pliable place them in a pot of boiling water for a couple of minutes, then drain the water and save the husks until ready to use.
- Remove the silky hairs from the corn and use a knife to cut the corn kernels from the cob, if you don’t have a steamer save the cobs to use as a steamer.
- Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, ground coriander, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
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