Corn humita
Ecuadorian recipes
Side dishes-soups
Launch
Easy
45'
Chef
Javier Brichetto
The chef Javier Brichetto, gastronomic advisor and professional cook, from his restaurant Piantao in Madrid cooks for us a “Corn Humita” highlighting the flavor of the plantain leaf in a Delicious green sauce that decorates the dish but exudes a unique flavor that conquers the plates.
The humita or huminta is a meal that uses corn as its main ingredient, a mixture wrapped in leaves from the corn itself. Chef Brichetto´s recipe is an innovative way to prepare this traditional plate.
Ingredients
- 40 ml of GOYA Unico olive oil
- 50 gr of chopped onion
- 30 gr of chopper red pepper
- 200 gr of grated fresh corn
- 30 gr of GOYA Latin Bar Cheese
- 2 tablespoons od chopped chives
- 10 ml of GOYA Unico olive oil
- 2 gr dired chili pepper
- 2 leaves of Leaf Kernel Corn
- 1 pinch of fried chili and salt
Preparation
- Grate the corn or choclo then set aside. In a container place olive oil, chopped onion, pepper and fry. Add the grated corn to the sauce and slowly move it over the fire, add salt, the grated cheese and set aside.
- Put a frying pan over the fire, place the achiote oil, the ground chili pepper and the chopped chives, fry them a little.
- Open the package of corn leaves and open two of them, wet them and dry them with a kitchen napkin then place them in a small mold with a spoon to put the dough prepared in step one, place over it the sauce made in step two for garnish. Place it in the fire for 10 minutes.
- Cook for 10 minutes over low heat or five minutes in the oven with a grill.
*Another way to finish cooking the humita is to wrap it completely in the leaves and steam them in a pot. This recipe is ideal to consume for breakfast or snacks, you will enjoy it!
