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
- Salt and freshly ground black pepper to taste
- 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 cook8 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.
- Serving Size: SERVES 6
- 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