Ingredients:
- 3 cups Fresh corn kernels
- 1 small white onion
- 4 cloves of garlic
- 1 bunch Basil
- ½ stick Butter
- ½ cup Corn flour (or polenta)
- ½ cup heavy Cream
- Salt and Pepper
- Corn Husks (if using fresh corn, saved from there)
Method:
- Remove the husks from the corn; trying to keep each husk intact. Tip: To help make the corn husks more pliable, place them in a pot with warm water a few minutes before shucking
- Cut the corn kernels from the cob. Tip: Save the cobs to use as a steamer if you don’t have one!
- Place the corn kernels in a blender to make a puree
- Remove and puree the onion and garlic.
- In a hot pan, the butter. Add onion and garlic pure and cook for 3 minutes. Add corn and cook until it thickens. Add seasoning and mic. Add cream and flour and cook until thick. Finish with the fresh basil
- In large deep pot place about 2 ½ cups of water and a steamer, the water should be just below the steamer, if you don’t have a steamer arrange the cobs on the bottom of the pan instead and cover them with some of the leftover husks.
- To fill each humita. use 2 of the large corn husks per humita, place them on top of each other in opposite directions, fill it with a spoonful of the mixture (how much mixture will depend on the size of the husks, the larger the husks the more filling you can add), Close the sides first and both tops following. use the thin strips to tie around the wrapper and keep it closed.
- Place the humitas in the pot on top of the steamer, I like to keep them slightly inclined with the open end on top. Place any leftover husks on top and cover well.
- Place the pot on the stove over high heat until you hear the water boiling, reduce to a simmer and cook for a few, the cooked humitas will be slightly firm to firm when they are done.
All Recipes for Mucho Machado were developed and written by Chef Natalia Machado
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