👨‍🍳 Instruktioner

1. 1

   Prepare the corn husks: Soak them in hot water for at least 30 minutes, or until they are soft and pliable. Drain and set aside.

   ⏱️ 30 minutes
2. 2

   In a blender or food processor, combine the fresh corn kernels, milk, sugar, melted butter, baking powder, and salt. Blend until you have a smooth or slightly chunky batter, depending on your preference.

   💡 Proffstips: For a smoother humita, blend longer. For a more rustic texture, leave some corn kernels whole or partially blended.
3. 3

   If using cheese, stir it into the batter.

4. 4

   Take a softened corn husk, spread about 1/4 cup of the corn batter onto the wider end, leaving a border. Fold the sides of the husk over the batter, then fold the bottom up to create a sealed packet.

   💡 Proffstips: Don't overfill the husk, as the humitas will expand slightly when cooked.
5. 5

   Repeat with the remaining husks and batter. You can tie the humitas with kitchen twine or extra strips of corn husk to keep them securely closed.

6. 6

   Prepare a steamer. You can use a large pot with a steamer insert or a dedicated steamer. Add water to the pot, ensuring it doesn't touch the bottom of the steamer basket. Arrange the humitas upright in the steamer basket, ensuring they are not overcrowded.

   💡 Proffstips: A large pot with a colander placed inside works well as a makeshift steamer.
7. 7

   Cover the pot and steam the humitas over medium-high heat for about 30-40 minutes, or until the batter is firm and cooked through. Check by carefully opening one humita.

   ⏱️ 40 minutes

   💡 Proffstips: The cooking time may vary depending on the size of the humitas and your steamer.
8. 8

   Let the humitas cool slightly before serving. They can be enjoyed warm or at room temperature.