Humitas Seasoned Corn Puree Recipes
ECUADORIAN HUMITAS
Expand your culinary horizons with Ecuadorian Humitas! You'll love these buttery, cheesy cornmeal Ecuadorian Humitas prepared in corn husks.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield Makes 9 servings, 2 humitas each.
Number Of Ingredients 8
Steps:
- Remove green husks and silk from corn, being careful to keep husks whole. Discard silk. Place husks in large pot of boiling water and blanch 1 minute. Remove from water; drain.
- Cut kernels off cobs. Place half of the kernels and onions in blender container; cover. Blend on medium speed until smooth. Pour into large bowl. Place remaining corn kernels, butter, baking powder, eggs and cornmeal in blender container; cover. Blend until smooth. Add to corn puree in bowl. Stir in cheese. (Batter will be thick but not stiff.)
- Place 2 of the corn husks on work surface, with long sides slightly overlapping. Spoon 1/4 cup of the corn puree onto bottom half of the husks; fold the top of the husks over the filling. Fold in half from the left side, then fold in half again from the right side. (One end of each humita should remain open.) Repeat with 34 of the remaining corn husks and remaining corn puree. Keep folded ends in place by tieing closed with thin strips of the remaining corn husks.
- Fill a large pot with 2 cups water. Line steamer basket with half of the leftover corn husks; place in pot. Stand the humitas, open ends up, in the basket; cover with the remaining corn husks. Cover the pot with a lid. Bring water to boil on high heat. Reduce heat to low; steam 30 minutes or until humitas are firm.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
HUMITAS (SEASONED CORN PUREE)
Make and share this Humitas (Seasoned Corn Puree) recipe from Food.com.
Provided by Chef Jean
Categories South American
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn kernels, milk, eggs and salt in processor or blender and puree.
- Melt butter in large skillet over medium heat. Add onion and saute until translucent.
- Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.
Nutrition Facts : Calories 286.2, Fat 12.4, SaturatedFat 6.8, Cholesterol 92.3, Sodium 647.7, Carbohydrate 38.1, Fiber 4.4, Sugar 1.8, Protein 11.6
ROASTED CORN PUREE
Steps:
- Preheat the oven to 400 degrees F.
- Place the corn on a baking sheet and roast for 20 minutes. Let cool. Remove the husks and silk, and then slice the kernels off the cob. Combine the kernels and butter in a blender; blend until smooth. Add salt, pepper and lemon juice to taste.
DHAL - LENTIL PUREE
Dhal is an easy tasty dish to make. If this is the first time you have eaten Dhal you might like to serve it with another Indian dish. You can eat Dhal with boiled rice, Indian breads or just by itself. This is a great budget stretcher.
Provided by Chrissyo
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly, removing those that float on the surface.
- Drain well.
- Heat ghee or oil and fry onion, garlic and ginger until onion is golden.
- Add turmeric and stir well.
- Add drained lentils and fry for 1-2 minutes.
- Add water, lower heat, cover and cook for 15 minutes.
- Add salt to taste, mix thoroughly and continue cooking until lentils are soft and the consistency is thick, similar to porridge.
- Serve Dhal plain or garnish with sliced onion, fried until golden brown.
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