Summer is coming to an end in this part of the world, and one of the things that I will miss terribly is the season prices of fresh corn. It is easy to love corn when you come from a place where it plays a major role in the economy.
My favorite dish made of fresh ground corn is Humita, a popular dish in Latin America with pre-hispanic origins. 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.
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How To Make Humita
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.
Click here for an easy tutorial. Enjoy eating your humita while playing with your new corn husk doll.
Loooong live the corn!