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  • Writer's pictureCulinary Cam

Humitas #CincodeMayo #SundayFunday

Cinco de Mayo is just around the corner. And Wendy of A Day in the Life on the Farm  invited the Sunday Funday bloggers to share Mexican recipes for the occasion.



Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Wendy is hosting this week. Here's our line-up of Cinco de Mayo dishes...



Humitas


While I made tamales often, I love making these when I get fresh corn on the cob as these are made with the fresh husks, not the dried ones.



Ingredients 

makes 16 or so humitas


  • 3 ears organic fresh corn, with green husks intact

  • 1 cup shredded cheese (I used mozzarella)

  • 1 red Spring onion, trimmed and diced, approximately 1/4 cup

  • 1 teaspoon ground coriander seeds

  • 1/4 cup heavy cream

  • 1 egg

  • pinch of salt

  • 1 cup masa harina

  • Also needed: food processor, steamer

  • salsa, for serving

  • sour cream, for serving


Procedure


Peel the corn carefully, trying to keep each leaf intact. You will use the larger leaves are used to wrap the humitas and the smaller ones to tie them.



Place the leaves in a steamer over boiling water. Cover and steam for 5 minutes. Set aside.


Cut the kernels from the cob and place them in the bowl of a food processor with all of the ingredients except the masa and the salt. Pulse until you have a thick puree. Turn the puree into a mixing bowl. Add in the masa and salt. Stir to combine.


To wrap, place two or three leaves on a plate. Spoon 2 Tablespoons filling into the center. Fold up the sides, then each tip to create a parcel. Use the strips of the small leaves to tie the humitas.



Place the humitas in the steamer with water coming to just below the basket. Bring the water to a boil, then cover and reduce the heat to a simmer. Steam for 25 minutes; you can steam them longer if you make larger humitas.



Remove the humitas to a serving platter. Serve them with pico de gallo or your favorite salsa and sour cream. To eat, open up the leaves. Let diners top the humitas how they wish.


That's a wrap for my #SundayFunday Cinco de Mayo offering. The group will be back next week, sharing Mothers' Day brunch recipes. Stay tuned!

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3 comentários


sneha datar
sneha datar
07 de mai.

This looks delicious, I can't wait to try this!

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Wendy Klik
Wendy Klik
05 de mai.

I had never heard of humitas but these are being made this year during corn season for sure.

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Karen Kerr
Karen Kerr
05 de mai.

I love the idea of fresh corn filling. I definitely went down the Wikipedia rabbit hole to check these out! Thanks!

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