Cocinando con Locos x el Asado: Humita a la Parrilla

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective option.

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour is often less expensive.

Remove the corn from the cob carefully, keeping it whole for later use.

Place the corn in a pot with coarse salt, chopped garlic, and a bay leaf for flavor.

Cook the corn for about 15 to 20 minutes until tender.

While the corn is cooking, roast the onion over the coals until the outside is charred and the inside is soft.

Grill the white part of the green onions until soft as well.

Cook the chorizo over medium heat for about 20 minutes on each side.

Once the corn is nearly cooked, transfer it to the grill to give it a nice char and remove excess water, grilling for about 6-7 minutes on each side.

Chop the roasted green onions and the cooked chorizo into small pieces, ensuring they are uniform in size.

Grate the provolone cheese and add it to the bowl with the chopped ingredients.

Add a pinch of fine salt, black pepper, and a drizzle of olive oil to the mixture.

Mix everything well to ensure even distribution of ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens