Ecuadorian Humitas

Name: Ecuadorian Humitas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) butter, softened; 1 teaspoon CALUMET Baking Powder; 6 fresh ears corn on the cob (with husks); 237 milliliters cornmeal; 3 eggs; 227 grams pkg. KRAFT Mozzarella Cheese, cut in 1/2-inch cubes; 118 milliliters chopped onion; 473 milliliters water

Ecuadorian Humitas might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and vegetarian recipe has 80 calories, 3g of protein, and 4g of fat per serving. This recipe serves 30. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of butter, water, ears corn on the cob, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Remove green husks and silk from corn, being careful to keep husks whole. Discard silk.

Ingredients you will need

Corn

Place husks in large pot of boiling water and blanch 1 minute.

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Water

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Pot

Remove from water; drain.

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Water

Cut kernels off cobs.

Place half of the kernels and onions in blender container; cover. Blend on medium speed until smooth.

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Onion

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Blender

Pour into large bowl.

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Bowl

Place remaining corn kernels, butter, baking powder, eggs and cornmeal in blender container; cover. Blend until smooth.

Ingredients you will need

Baking Powder

Corn Kernels

Cornmeal

Butter

Egg

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Blender

Add to corn puree in bowl. Stir in cheese. (Batter will be thick but not stiff.)

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Cheese

Corn

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Bowl

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.

Ingredients you will need

Corn Husks

Corn

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.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Steamer Basket