- 4 ears of corn
- 250 gr fresh cheese
- 1 onion
- 2 cloves of garlic
- 50 ml milk
- 2 eggs
- corn flour (optional)
Remove the leaves being careful not to break them. Wash and cook the leaves in boiling water for two minutes. Drain them and save them for later.
Clean the corn and remove all the silks. Schuck them and keep the kernels and the cobs.
Grate the fresh cheese.
Chop the onion and the garlic cloves.
Beat the eggs with the corn kernels, grated cheese, onion, garlic, milk and salt until the mix gets creamy. If it becomes too liquid, add a tablespoon of corn flour.
Spread out the corncob leaves and add a few tablespoons of the mix into each one. Wrap the mix with the leaf to shape a parcel. Cut long strips with the remaining leaves and use them to the parcels (Humitas). Make sure they are well sealed.
Place the cobs in a pot. fill the gaps between them with some leaves. Add water into the pot until the cobs are almost covered.
Add now the humitas, being carefull they dont touch the water and cover them with the remaining leaves.
Put the lid on the pot and cook on high heat. When the water boils turn the heat down and let the humitas steam for about 40 minutes.
Serve them very hot.
To reheat the humitas, place them (without the leaves) in a flying pan on low heat, with a few drops of achiote oil.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment.