Steamed fresh corn parcels

Steamed fresh corn parcels

Humitas

By
From
South American Grill
Makes
16
Photographer
Bonnie Savage

Humitas are similar to Mexican tamales, however these corn parcels are filled with a freshly ground corn mixture instead of dried ground corn. Common throughout South America, humitas vary from region to region and even house to house.

Ingredients

Quantity Ingredient
8 cobs sweet corn, husk on
40g butter
1 onion, finely chopped
1/2 cup full-cream milk
150g queso fresco cheese, coarsely grated, (see note)
1/2 teaspoon dried chilli flakes

Method

  1. Peel back and remove the corn husks, taking care not to tear them as they will later be used to wrap the corn parcels. Remove and discard the silk. Coarsely grate the corn into a bowl and set aside.
  2. Melt the butter in a saucepan over low–medium heat. Add the onion and cook until softened. Add the corn and its juice and cook for 3–5 minutes, or until the liquid reduces and the mixture begins to thicken. Pour in the milk and bring to the boil. Reduce the heat and simmer gently for 5–10 minutes, stirring occasionally until the corn has softened and thickened. Remove from the heat, stir in half of the queso fresco and season with sea salt. Set aside.
  3. Soak the corn husks in boiling water for 1–2 minutes, or until softened and pliable. Refresh under cold running water. Drain well.
  4. To make the corn parcels, lay one large or two small corn husks (side by side) on a clean work surface. Lay another corn husk across the middle to make a cross. Place a large spoonful of the corn mixture into the centre. Sprinkle a little of the remaining queso fresco on the parcels and top with chilli flakes. Fold the sides of one of the husks over the filling and then fold the remaining husk over the top to make a square parcel. Tear a couple of corn husks into thin strips to use as ties and secure. Repeat with the remaining corn mixture and husks.
  5. Place the humitas in a steamer and set over boiling water. Steam for 5–10 minutes, or until heated through. Serve hot or at room temperature with grilled meat, chicken or fish.

Note

  • Queso fresco, or ‘fresh cheese’, is a firm white South American cheese made from cow’s milk or a combination of cow’s and goat’s milk. Substitute goat’s cheese if unavailable.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again