Humitas de Choclo y Queso
A savory Ecuadorian delight, Humitas de Choclo y Queso are steamed corn cakes made from fresh corn, cheese, and a hint of spice, wrapped in corn husks.
🧂 Ingredients
- 6 ears Fresh corn on the cob
- 0.5 cup Butter(softened)
- 2 large Eggs
- 0.5 cup Cornmeal
- 1 tsp Baking powder
- 1 tsp Salt
- 1 tbsp Sugar(optional, for a touch of sweetness)
- 8 oz Mozzarella cheese(cubed or shredded)
- 2 cups Water(for steaming)
- 12 large Corn husks(soaked and prepared for wrapping)
👨🍳 Instructions
- 1
Remove the green husks and silk from the corn. Reserve the largest husks for wrapping and blanch them in boiling water for 1 minute to make them pliable. Drain and set aside.
- 2
Cut the corn kernels off the cobs. Scrape any remaining milk from the cobs into a blender or food processor.
💡 Tip: You can also use frozen or canned corn, but fresh corn provides the best texture and flavor. - 3
In a blender or food processor, combine half of the corn kernels with the softened butter, eggs, cornmeal, baking powder, salt, and optional sugar. Blend until smooth.
💡 Tip: If the mixture is too thick, add a tablespoon of milk or water. - 4
Transfer the blended mixture to a large bowl. Stir in the remaining whole corn kernels and the cubed or shredded cheese until well combined. The batter should be thick but not stiff.
💡 Tip: Ensure the cheese is evenly distributed. - 5
Lay out a prepared corn husk flat. Spoon about 1/4 cup of the corn mixture onto the bottom half of the husk.
💡 Tip: Don't overfill the husks. - 6
Fold the top of the husk over the filling, then fold in the sides to form a rectangular packet. Fold the bottom edge up to seal. You can tie the humitas with thin strips of corn husk if needed.
💡 Tip: Ensure the humitas are sealed to prevent the filling from leaking out during steaming. - 7
Prepare a steamer by placing 2 cups of water in a large pot and bringing it to a boil. Line the steamer basket with some of the reserved corn husks.
💡 Tip: The corn husks at the bottom of the steamer add extra flavor. - 8
Arrange the humitas, open ends up, in the steamer basket. Cover with the remaining corn husks, then cover the pot with a lid. Steam for 30-40 minutes, or until the humitas are firm to the touch and cooked through.
💡 Tip: Add more boiling water to the pot if it starts to run low during steaming. - 9
Remove from heat and let stand for a few minutes before serving. Serve warm.
💡 Tip: Humitas can be served as a snack, side dish, or a light meal.
💡 Pro Tips
- ✓For a sweeter humita, increase the sugar slightly.
- ✓Add a pinch of chili powder or finely chopped jalapeño for a hint of spice.
- ✓Leftover humitas can be reheated or pan-fried.
🔄 Variations
- Add finely chopped scallions or cilantro to the batter.
- Experiment with different types of cheese, such as queso fresco or a blend of cheddar and Monterey Jack.