From the Heart of the Andes: Savory Peruvian Corn & Garlic Cakes (Humitas Saladas)
Details
A savory, steamed corn cake with a cheesy, garlicky heart.
Ingredients
Instructions
Prepare the Corn
Carefully remove the husks from the corn, trying to keep the larger ones whole. Set the best husks aside. Using a sharp knife, cut the kernels from the cobs. Reserve the cobs. Place the corn kernels in a blender or food processor and blend until you have a thick, relatively smooth paste. You may need to do this in batches.
Make the Garlicky Base
Melt the butter in a large skillet or pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and the ají amarillo paste and cook for another 2-3 minutes until fragrant.
Combine the Dough
Pour the blended corn mixture into the pot with the onion and garlic. Stir well to combine. Cook the mixture over low heat, stirring constantly for about 15 minutes, until it thickens and you can see the bottom of the pot when you stir. Season with salt and pepper. The consistency should be like a thick porridge. If it's too thick, you can add a splash of evaporated milk. Remove from heat and let it cool slightly.
Assemble the Humitas
Take the reserved corn husks and soak them in hot water for a few minutes to make them pliable. Overlap two of the larger husks to create a wide base. Spoon about 3-4 tablespoons of the corn mixture into the center of the husks. Place a stick of cheese in the middle of the dough. Fold the sides of the husks over the filling, then fold the top and bottom ends to create a rectangular package. You can use thin strips torn from other husks to tie the packages securely.
Steam to Perfection
In a large, deep pot, create a base layer with the reserved corn cobs and any leftover husks. This will act as a rack to keep the humitas from touching the water directly. Arrange the wrapped humitas on top of this base. Pour hot water into the pot, ensuring the water level stays below the humitas. Cover the humitas with another layer of husks.
Cook
Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and steam the humitas for 45-60 minutes, or until the dough is firm and cooked through. Serve warm, on their own or with a side of salsa criolla.
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