Receta de Humita a la Parrilla! Locos X el Asado

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 husks from the choclo carefully to keep them intact for later use.

Place the choclo in a pot with water, add salt, crushed garlic (without skin), and a bit of laurel for flavor.

Cook the choclo for about 15-20 minutes until tender.

Grill the onion until the outer part is charred and the inside is soft.

Grill the white part of the cebolla de verdeo until soft as well.

Cook the chorizo Colorado over medium heat for about 20 minutes, turning occasionally.

Once the choclo is cooked, place it on the grill to give it a nice char, about 6-7 minutes on each side depending on the heat.

Chop the grilled cebolla de verdeo and regular onion finely after removing the skin.

Remove the casing from the chorizo and chop it into small pieces.

Grate the grilled choclo and add it to a bowl, mixing it with the chopped onions and chorizo.

Add grated queso provolone, a pinch of salt, black pepper, and a drizzle of olive oil to the bowl and mix well.

Fill the corn husks with the mixture, ensuring it is compact and uniform.

Tie the husks with a piece of the husk itself to secure them tightly.

Place the filled humitas back on the grill to heat through and melt the cheese, for about 6 seconds of direct heat.

Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens