Ecuadorian Humitas
Ecuadorian recipes
Meat and poultry
Launch
Easy
70'
Ecuadorian Humitas are a delicious traditional dish made from ground fresh corn mixed with cheese, butter, cream, and eggs, all wrapped in corn husks and steamed. Their texture is soft and fluffy, with a slightly sweet and creamy flavor that highlights the natural taste of the corn. They are served hot inside their husks, which gives them a distinctive aroma and a rustic presentation. It is a beloved homemade preparation in Ecuador, perfect for breakfast or an afternoon snack.
Ingredients
- 6 corn cobs
- 200 gr of Latin cheese
- 0.5 cups of heavy cream
- 2 spoons of melted butter
- 2 whole eggs
- 2 spoons of White Masarepa
- 1 tea spoon of baking powder
- 1 pinch of salt
- 1 unit of Corn husk
- 2 spoons of sugar
Preparation
- Prepare the corn: Remove the kernels from the cobs and place them in a blender or food processor.
- Make the mixture: Add the cheese, cream, butter, eggs, flour, baking powder, salt, and sugar. Blend until you get a smooth, uniform mixture.
- Soften the husks: Soak the corn husks in hot water for a few minutes to make them more flexible.
- Assemble the humitas: Place two husks overlapping each other, put a portion of the mixture in the center, and add a bit of extra cheese. Fold and tie with strips of husk.
- Steam: Arrange the humitas in a steamer or a pot with a rack and cook for 35–40 minutes, until the dough is firm and fully cooked.
- Serve: Remove from the steamer and serve hot, directly in their husks.
