Humitas is a Peruvian corn purée that made its way into the Argentine kitchen. It is traditionally steamed inside corn husks, much like cooking a tamale. This stovetop version is less time-consuming but just as satisfying.
- 5 cups corn kernels
- 2 large eggs
- 1/2 to 3/4 cup whole milk
- 3 Tbs. unsalted butter
- 1 cup chopped onion or scallions
- 1 medium-sized green pepper, chopped
- 2 large ripe tomatoes, peeled, seeded and diced
- 2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 4 Tbs. grated Parmesan cheese
Preheat oven to 350F. Spray 3-quart baking dish with cooking spray.
Put corn kernels, eggs and milk in food processor or blender, and purée until smooth. Melt butter in large skillet over medium heat. Add onion and green pepper, and sauté 5 minutes, or until soft. Add tomatoes, paprika and cayenne, and cook 8 to 10 minutes. Add corn mixture, salt and pepper, and cook 2 minutes. Pour into baking dish, and sprinkle with cheese.
Bake 25 to 30 minutes, or until pudding is firm. Serve hot.
- Calories: 270
- Carbohydrate Content: 40 g
- Cholesterol Content: 90 mg
- Fat Content: 10 g
- Fiber Content: 5 g
- Protein Content: 10 g
- Saturated Fat Content: 5 g
- Sodium Content: 95 mg
- Sugar Content: 5 g