Humitas en Chala | Felicitas Pizarro

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains sweetness and is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water reduces cost.

Cut the ends off the 4 corns and remove the husks, placing the husks in warm water to soften them.

Peel and chop 2 onions and 1 big red pepper.

Heat oil in a pan and add the chopped onions and red peppers, cooking for a few minutes.

Grate the corns and add them to the pan with the onions and peppers.

Grate some pumpkin and add it to the mixture in the pan.

Add milk to the pan to make the mixture creamy, along with a pinch of sugar, salt, black pepper, and paprika.

Cook until the mixture reduces to a creamy puree texture.

Break down and tear cheese into the corn mixture and stir until combined, then let it cool.

Chop 2 spring onions and 1/2 chili for the spicy dressing.

In a small pan, heat olive oil and add the spring onions and chili, cooking slowly.

Add pepper and salt to the dressing while cooking, being careful not to burn the onions.

Prepare the husks by placing one husk down, crossing another on top, and adding the filling in the center.

Close the husks around the filling and tie them with husk strings or thin string.

Place the wrapped humitas in a deep pot, creating a shelf with the husks, and add a small amount of water to steam them without covering the humitas.

Cover the pot with a lid and steam for around 20 minutes.

After 20 minutes, remove the lid and open the husks to reveal the cooked humitas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens