Ingredients:
- 4 to 6 ears of corn (a starchy white South American variety with big kernels if you can find it)
- 1/3 cup vegetable oil
- 2 teaspoons salt
- 1 -2 tablespoons milk
Preparation:
- Cut the stem end off of the ears of corn, and then carefully remove the layers of husk, trying to preserve big pieces of the husk.
- Scrape the corn kernels off the cob into a bowl.
- Place the corn cobs in a large pot or steamer. They will serve as the "steamer rack" for the humitas. Add about 1 inch of water and bring to a boil.
- Heat the oil in a skillet.
- While the oil is heating, place the corn in a blender or food processor with the salt, and process until smooth. If the corn is too dry and won't blend well, you can add a little bit of milk. The corn mixture should not be too liquid - you should be able to form a mound with it, without it losing its form.
- Add the hot oil to the corn mixture and stir well.
- Place the corn husks in boiling water for a couple of minutes to soften them. Take one husk, or two small husks overlapped, and lay them flat, with the wider cut edges lined up together. Spoon about 3 tablespoons of the corn mixture onto the wide end of the husk.
- Fold one side of the husk over the corn mixture. Fold the pointy end of the husks down and tuck in while you fold the other side over.
- Place husks, seam side down, in the pot of boiling water, on top of the cobs. Layer the humitas in a criss cross fashion over the corn cobs. The humitas should not touch the boiling water.
- Cover the humitas with some of the unused husks, then cover with the lid of the pot.
- Steam for 20 -30 minutes, adding a little water if necessary.
- Remove from heat. Let cool slightly and serve.
Makes 10 -12 humitas
