Humitas are an Andean delicacy, wrapped in corn leaves with a mixture of tender corn, cheese, and aromatic herbs. Their preparation requires time and effort, but the result is a comforting bite that evokes tradition and home in every taste. A delightful treat to enjoy at any time of the day.
When preparing humitas, start by peeling the corn and removing the leaves.
After placing the leaves in boiling water, clean the peeled corn and remove the kernels.
In a food processor, blend the ingredients to form a purée.
Then, assemble the humitas with the leaves, filling, and tying them with strips of small leaves before steaming them.
Humitas
Ingredients
7 Fresh corn cobs or tender corn with leaves
3 cups of Grated or crumbled cheese
1 cup of Finely chopped onion
1 teaspoon of Cilantro seeds ground into powder
2 Crushed garlic cloves
¼ cup of Liquid cream (or heavy cream)
2 Eggs
1 teaspoon of Salt
Preparation
Step 1 : To prepare the humitas, first peel the corn and remove the leaves.
Step 2 : Then, place the leaves in boiling water for a couple of minutes, drain and set aside until ready to wrap the humitas.
Step 3 : Next, thoroughly clean the peeled corn and remove the kernels.
Step 4 : If you don't have a steamer, you can save the peeled cobs to make an improvised steamer.
Step 5 : Afterward, put the corn kernels in a food processor along with the cheese, onion, garlic, cilantro, cream, eggs, and salt, processing all ingredients until you get a purée.
Step 6 : In a pot, place water and the steamer, ensuring the water level is just below the top of the steamer.
Step 7 : If you don't have a steamer, put the peeled cobs and some corn leaves at the bottom of the pot, with the water level reaching just above the peeled cobs but not covering them completely.
Step 8 : To assemble the humitas, use two large leaves for each one, placing them one over the other and folding the sides and tip to create a small pocket.
Step 9 : Fill the leaves with a tablespoon of the corn mixture, add some cheese in the center, and fold the other side of the leaves over.
Step 10 : Use strips of small leaves to tie the humitas, then place them in the pot inclined, with the openings facing upward if there are any.
Step 11 : Cover the humitas with the remaining leaves and put the lid on the pot.
Step 12 : To cook the humitas, heat over high heat until the water starts to boil, then lower the heat and steam for 35 to 40 minutes.
Step 13 : Once ready, serve the humitas hot, accompanied by tomato aji and a cup of coffee.
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