Title: Humitas
Categories: Amerind Ethnic Vegetable
Yield: 4 Servings
| 8 | | Ears of fresh corn w/ shucks on |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 3 | tb | Butter |
| 1 | | Onion chopped |
| 1 | ts | Sugar |
| 1/4 | c | Milk (evaporated is best) |
| 1 | | Tomato peeled, seeded, & chopped |
| 2 | | Eggs beaten |
Cut corn off of the cobs. Save cobs & husks! Take the
largest husks, put into a pan of boiling water to soften.
Heat the butter in a pan, add the onion, & cook til soft.
Add the tomato, salt & pepper, & sugar and cook for 5-6
minutes. Add the corn, milk, & eggs and cook for 10 minutes.
Stir constantly while this step is in progress. Remove the
husks from the water and dry. Place 3 Tblspns of the corn
mixture on the center of each husk. Fold the sides of the
husks over to form a small package. (use 2 leaves if you
need to do so) tie with string. Place cobs in the bottom
of the pot of boiling water and place the humitas on top
of the cobs. Cover pot for 30 minutes. Serve hot!
This recipe comes from the book, THE GREEN BERET
GOURMET.
***NOTE***
I like to add a bit of garlic to mine. I also
use the Sriracha ot Tuong hot sauce too!