Summer is coming to an end in this part of the world, and one of the things that I will miss terribly is corn. In my casa, we have taken advantage of the cheap prices of corn and have prepared lots of goodies.
The most delicious dish with corn by far is humita. My abuelita knew how much I love humita, so whenever I went to visit, she usually made lots of humita for my stay and even to bring home to share.
Humita is very common in Latin America. It is believed to be a pre-hispanic dish. Humita is made of fresh ground corn, onions, eggs, cheese and other spices. In Ecuador, they can be salty or sweet, depending of the preference. This is my easy-peasy version of salty humitas:
What you need:
- 7-8 fresh ears of corn (with husks)
- 10 oz crumbled mozarella cheese or “queso fresco” (I like lots of cheese)
- 2 eggs
- 1 tsp salt
- 1 can of creamed corn (14 oz)
- 1 cup of cornmeal
- 1/2 stick butter
- 1/2 cup diced white onion
- In a blender or food processor, place corn kernels, creamed corn, onions, eggs, butter and salt. Mix till it is pureed.
- Stir in baking powder and mozarella cheese or queso fresco.
- Add gradually cornmeal till the dough gets thick.
- The dough is wrapped in corn husk, and steamed over high heat. When the water boils, reduce to a simmer for about 40 minutes.
If you still have corn husk left from your humita making, do not throw it away! Did you know that the Native American made dolls with dried leaves of corn cob?
Click here for an easy tutorial (I prefer the corn husk to be wet than dry) Enjoy eating your humita while playing with your new corn husk doll.
Loooong live the corn!