HUMITAS DULCES | Receta peruana

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is convenient and retains sweetness.

Clean the corn by removing the husks and silk, reserving the husks for later use.

Wash the corn thoroughly with cold water and soak the husks in water for a while.

Boil the husks for about 5 minutes to disinfect and soften them.

Remove the kernels from the corn cobs carefully using a knife, avoiding cutting the cob itself.

Place the corn kernels in a blender and add a splash of milk to facilitate blending.

Blend the corn until smooth, leaving some chunks for texture if desired.

Melt the butter or margarine in a pot without boiling it, just warming it until melted.

Add sugar to the melted butter and mix well.

Incorporate the blended corn mixture into the butter and sugar, stirring patiently.

Add baking powder, vanilla extract, and a pinch of salt to the mixture, stirring gently.

Add cornstarch (maicena) to thicken the mixture as it cools.

Let the mixture rest for about 30 minutes to cool down.

Prepare a large pot with a cup of water and place the corn husks at the bottom.

Use a steamer or place the humitas on top of the pot to avoid direct contact with water.

Take two large softened corn husks, fill them with the corn mixture, and fold them like an envelope, securing with a strip of husk or string.

Repeat the process for the remaining mixture, making 6 to 8 pieces.

Place the humitas in the steamer and steam for about 10 to 15 minutes until cooked.

For a baked version, place some humitas in a Pyrex dish, open them slightly, and bake at 180 degrees Celsius for 12 to 15 minutes until crispy on top.

Once cooked, let the humitas cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens