Andean Humita En Chala Food

ANDEAN HUMITA EN CHALA

Andean Humita en Chala image

Provided by Francis Mallman

Categories Milk/Cream Food Processor Onion Vegetable Side Bake Sauté Vegetarian Corn Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 medium white onion, finely chopped
8 ears fresh corn
Salt and pepper
1/2 cup whole milk
1/2 teaspoon dried crushed red pepper flakes

Steps:

Heat oil in a skillet over medium heat. Sauté onion until soft (do not let it brown), about 8 minutes. Remove from heat and set aside.
Cut around base of each ear of corn and gently remove husks whole. Reserve husks. Brush silk off ears.
Grate kernels off corncobs into medium bowl, or slice off and pulse in processor to rough purée. Season with salt and pepper. Mix in cooked onions, milk, and red pepper flakes. Chill mixture until firm.
Preheat oven to 350° F. To assemble 1 humita, choose a thinner, more flexible inner husk and tie thin end into knot. Split up to knot and set aside to use as tie. Lay 2 of widest husks side by side (narrow ends at top and bottom), overlapping a few inches to form rectangle. Spoon 1/4 cup filling into center, then fold sides over to cover filling. Fold in top and bottom to make enclosed rectangular package. Tie crosswise with knotted husk. Repeat with remaining filling and husks. Place finished humitas on baking sheet and bake until heated through, about 15 minutes.

ECUADORIAN HUMITAS

Ecuadorian Humitas image

Expand your culinary horizons with Ecuadorian Humitas! You'll love these buttery, cheesy cornmeal Ecuadorian Humitas prepared in corn husks.

Provided by My Food and Family

Categories Recipes

Time 1h30m

Yield Makes 9 servings, 2 humitas each.

Number Of Ingredients 8

Ingredients

6 fresh ears corn on the cob (with husks)
1/2 cup chopped onion
1/4 cup (1/2 stick) butter, softened
1 tsp. baking powder
3 eggs
1 cup cornmeal
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut in 1/2-inch cubes
2 cups water

Steps:

Remove green husks and silk from corn, being careful to keep husks whole. Discard silk. Place husks in large pot of boiling water and blanch 1 minute. Remove from water; drain.
Cut kernels off cobs. Place half of the kernels and onions in blender container; cover. Blend on medium speed until smooth. Pour into large bowl. Place remaining corn kernels, butter, baking powder, eggs and cornmeal in blender container; cover. Blend until smooth. Add to corn puree in bowl. Stir in cheese. (Batter will be thick but not stiff.)
Place 2 of the corn husks on work surface, with long sides slightly overlapping. Spoon 1/4 cup of the corn puree onto bottom half of the husks; fold the top of the husks over the filling. Fold in half from the left side, then fold in half again from the right side. (One end of each humita should remain open.) Repeat with 34 of the remaining corn husks and remaining corn puree. Keep folded ends in place by tieing closed with thin strips of the remaining corn husks.
Fill a large pot with 2 cups water. Line steamer basket with half of the leftover corn husks; place in pot. Stand the humitas, open ends up, in the basket; cover with the remaining corn husks. Cover the pot with a lid. Bring water to boil on high heat. Reduce heat to low; steam 30 minutes or until humitas are firm.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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