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Humitas ecuatorianas envueltas en hoja de choclo

Ecuadorian Humitas (Fresh Corn Tamales)

Ecuadorian humitas: fresh ground corn mixed with butter, eggs and cheese, wrapped in corn husks and steamed. Served with black coffee.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Breakfast
Cuisine Ecuadorian
Servings 15 humitas

Ingredients
  

  • 12 ears of fresh corn with husks
  • 1/2 cup butter melted
  • 3 eggs
  • 1 cup queso fresco or mozzarella crumbled
  • 1 white onion finely chopped and sautéed, optional
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk only if needed

Instructions
 

  • Cut off the base of each ear of corn and carefully remove the husks so they do not tear. Wash and set them aside.
  • Cut the kernels off the cobs and grind them in a blender or food processor, little by little, into a thick dough. Add milk only if needed.
  • Mix the corn dough with the melted butter, eggs, sugar, salt, baking powder and the sautéed onion. Fold in the cheese.
  • Overlap 2 husks, place 2 to 3 tablespoons of dough in the center and fold the sides in, then fold the tip down.
  • Line a steamer pot with leftover husks and stand the humitas upright, folded side down.
  • Cover with more husks and a lid and steam over medium heat for 40 to 45 minutes, until the dough is firm.
  • Let them rest 5 minutes and serve warm with coffee.
Keyword ecuadorian humitas, fresh corn tamales, humitas ecuador, humitas recipe