Cinco de Mayo is just around the corner. And Heather of Hezzi-D's Books and Cooks invited some of her blogging friends to share Mexican recipes for the occasion. Check out all the other amazing Cinco de Mayo recipes...
- Beefy Black Bean Tostadas from Cindy's Recipes and Writings
- Guajillo-Braised Shortrib Tacos from Karen's Kitchen Stories
- Guava Margaritas from Hezzi-D's Books and Cooks
- Homemade Corn Tortillas from Food Above Gold
- Humitas from Culinary Adventures with Camilla
- Mexican Casserole from A Day in the Life on a Farm
- Mexican Chicken Master Mix from The Tip Garden
- Shrimp Taco Bowls from Books n' Cooks
- Sonoran Sunrise from Palatable Pastime
- Sopapilla Cheesecake Bars from The Spiffy Cookie
- Taco Joe Dip from Jolene's Recipe Journal
The boys wanted to make tamales or enchiladas. But I wanted to find a completely new-to-us recipe. And I came across a reference to humitas, or cakes made with corn, onions, eggs, cheese, and cream and steamed in the leaves of fresh corn. Now that sounded interesting because we love making tamales - in dried corn husks - and nacatamales - in banana leaves - but I had never seen a recipe using the fresh corn husks.
Ingredients makes 16 or so humitas
- 3 ears organic fresh corn, with green husks intact
- 1 C shredded cheese (I used mozzarella)
- 1 red Spring onion, trimmed and diced, approximately 1/4 C
- 1 t ground coriander seeds
- ¼ C heavy cream
- 1 egg
- pinch of salt
- 1 C masa harina
- Also needed: food processor, steamer
- salsa, for serving
- sour cream, for serving
Cut the kernels from the cob and place them in the bowl of a food processor with all of the ingredients except the masa and the salt. Pulse until you have a thick puree. Turn the puree into a mixing bowl. Add in the masa and salt. Stir to combine.
Fold up the sides, then each tip to create a parcel. Use the strips of the small leaves to tie the humitas.
Place the humitas in the steamer with water coming to just below the basket. Bring the water to a boil, then cover and reduce the heat to a simmer. Steam for 25 minutes; you can steam them longer if you make larger humitas.
Remove the humitas to a serving platter. Serve them with pico de gallo or your favorite salsa and sour cream. To eat, open up the leaves.
Let diners top the humitas how they wish.
These were a hit. They have a more tender bite than regular tamales. We will definitely be making these again.
We ate them with Mexican-style corn and a green salad.