Ingredients Jump to Instructions ↓

  1. 2 cups fresh corn kernels (from about 3 ears)

  2. 6 tablespoons unsalted butter (3/4 stick), at room temperature

  3. 1 teaspoon baking powder

  4. 1 tablespoon kosher salt

  5. 2 tablespoons granulated sugar

  6. 1 cup vegetable stock

  7. 1 cup instant white corn flour

  8. 8 ounces queso fresco, crumbled (about 2 cups)

  9. 15 corn husks, softened and dried of excess water

  10. 1-2 small cans of diced Ortega type green chilies

Instructions Jump to Ingredients ↑

  1. Place a steamer in a large pot and fill the pot with enough water to reach the bottom of the steamer. Over low heat, bring the water to a simmer.

  2. Combine corn kernels, chilies butter, baking powder, salt, and sugar in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 to 40 seconds.

  3. Transfer mixture to a large bowl. Add stock, corn flour, and queso fresco and mix with a spoon until thickened and no dry spots remain, about 30 strokes.

  4. Spoon about 3 tablespoons of the corn mixture into the middle of each husk. Fold the bottom of the husk up and each side in, then fold the top over to seal.

  5. Place humitas seam side down in the steamer, layering on top of one another. Cover and steam until filling is set and no longer raw tasting, about 30 to 40 minutes.

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