Humitas (Argentina, Chile, Ecuador, Peru)
Serves 8
Ingredients
Method
6 Fresh Corn with Husks
1 cup Masa Harina (Corn Flour)
100 g. Unsalted Butter, Melted
1 tsp. Salt
1 tsp. Sugar
Carefully remove the husks from the corn, keep them whole and set aside for wrapping the humitas.
Remove the corn kernels from the cobs and place them in a food processor with the masa harina, butter, salt, and sugar. Process until you get a thick paste.
Spread a tablespoon of the corn paste onto a corn husk, then fold the husk to encase the paste. Repeat until all the paste has been used.
Steam the humitas for about 30-40 minutes, or until the paste has solidified.
Let them cool for a few minutes before serving.