Recipe for Humetas?

Question

I am looking for a recipe for Humetas (not sure on the spelling of that) It's a great dish from Chile yet I'm having problems finding it online.

Answer 1

Humitas
*Makes 8-10*

4-5 c corn filling (made from 6 large ears)
Husks from 6 or more ears of corn

The filling is best prepared a day in advance.
Soften the husks by blanching. Select the widest pieces.
To assemble, lay two wide husk leaves lengthwise, overlapping at least an inch. Place about a half cup of corn filling in the center. Fold in the sides, then the ends of the husks, and tie around the circumference arms with narrow strips of husk (or use twine).
Steam for about 20 minutes. Serve immediately with a bowl of sugar on the table.

Corn Filling recipe

6 large ears of corn
2 shallots, chopped
8 leaves of fresh basil, finely chopped
1 t salt
3 T butter
½-1 c milk, or
½-1 c polenta or cornmeal, depending on kernel consistency

Remove kernels from ears of corn using a grater. Or cut off kernels with a knife and process very briefly in a food processor (do not liquefy). Melt the butter over medium heat in a large saucepan and sauté the chopped shallots.
Add the corn, chopped basil, and salt, and cook over medium heat, stirring. If the mixture is too dry, add the milk little by little, stirring constantly until the mixture thickens. The amount will depend on the moisture content of the corn. Stop adding milk when the mixture begins to lose consistency.
If too soupy, add the polenta gradually, stirring constantly until the mixture begins to thicken. It should be creamy, not soupy nor thick. Cook over low heat for 5 minutes, let cool, and chill overnight.

Answer 2

Try this
Title: HUMITAS
Categories: Vegetables
Yield: 4 servings

8 Ears of fresh corn
With shucks on
1/2 ts Salt
1/2 ts Fresh ground black pepper
3 tb Butter
1 ts Sugar
1 Onion chopped
1/4 c Milk (evaporated is best)
1 Tomato peeled, seeded,
& chopped
2 Eggs beaten

Cut corn off of the cobs. Save cobs & husks! Take the
largest husks, put into a pan of boiling water to
soften. Heat the butter in a pan, add the onion, &
cook til soft. Add the tomato, salt & pepper, & sugar
and cook for 5-6 minutes. Add the corn, milk, & eggs
and cook for 10 minutes. Stir constantly while this
step is in progress. Remove the husks from the water
and dry. Place 3 Tblspns of the corn mixture on the
center of each husk. Fold the sides of the husks over
to form a small package. (use 2 leaves if you need to
do so) tie with string. Place cobs in the bottom of
the pot of boiling water and place the humitas on top
of the cobs. Cover pot for 30 minutes. Serve hot!
I like to add a bit of garlic to mine. I also use the
Sriracha or Tuong hot sauce too!

ENJOY!!

Answer 3

Title: HUMITAS
Categories: Vegetables
Yield: 4 servings

8 Ears of fresh corn
With shucks on
1/2 ts Salt
1/2 ts Fresh ground black pepper
3 tb Butter
1 ts Sugar
1 Onion chopped
1/4 c Milk (evaporated is best)
1 Tomato peeled, seeded,
& chopped
2 Eggs beaten

Cut corn off of the cobs. Save cobs & husks! Take the
largest husks, put into a pan of boiling water to
soften. Heat the butter in a pan, add the onion, &
cook til soft. Add the tomato, salt & pepper, & sugar
and cook for 5-6 minutes. Add the corn, milk, & eggs
and cook for 10 minutes. Stir constantly while this
step is in progress. Remove the husks from the water
and dry. Place 3 Tblspns of the corn mixture on the
center of each husk. Fold the sides of the husks over
to form a small package. (use 2 leaves if you need to
do so) tie with string. Place cobs in the bottom of
the pot of boiling water and place the humitas on top
of the cobs. Cover pot for 30 minutes. Serve hot!
I like to add a bit of garlic to mine. I also use the
Sriracha or Tuong hot sauce too!

Answer 4

Humitas - South American Corn Pudding Recipe
A South American distant cousin to tamales.
2 eggs
3 cups fresh corn kernels (frozen may be used)
1/2 cup milk
1/2 teaspoon sugar
2 serrano peppers, seeded and finely chopped
1 medium onion, finely chopped
2 tablespoons butter
3/4 cup peeled winter squash, finely chopped (of your choice)
1 small red bell pepper, finely chopped
1/4 cup grated parmesan cheese
salt and pepper
6 servings

1. Thaw corn and place in food processor.
2. Puree corn, milk, eggs, sugar, salt, pepper and chiles.
3. Saute onion in butter until soft.
4. Add squash and bell pepper.
5. Cook over low heat stirring frequently for 20 minutes until squash is cooked.
6. Add corn mixture and continute to cook until it thickens slightly about 5 minutes.
7. Add cheese, remove from heat and serve.