Ingredients:

  • 8 large ears of fresh corn with husks (approx. 6 cups/900g kernels)
  • 0.5 cup unsalted butter, melted
  • 1 tbsp achiote oil
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 1 cup white onion, finely minced
  • 2 cloves garlic, mashed into a paste
  • 1.5 cups Queso Fresco, sliced into thick batons
  • 2 tbsp heavy cream

Instructions:

  1. Carefully cut the base off each ear of corn. Gently peel away the husks, keeping the widest, unblemished inner leaves intact. Place husks in a large bowl of warm water to keep them pliable.
  2. Using a sharp knife, shear the kernels off the cobs. Place the bare cobs at the bottom of your steamer pot to enhance the corn flavor during steaming.
  3. Pulse the corn kernels in a food processor until you reach a grainy, thick puree similar to coarse polenta. Do not over-process into a liquid.
  4. In a skillet over medium heat, sauté the minced onions and garlic paste in the achiote oil and butter until the aromatics are soft, translucent, and mellow.
  5. In a large mixing bowl, combine the corn puree, sautéed aromatic mixture, salt, sugar, and heavy cream. Stir until the batter is well-incorporated and velvety.
  6. To assemble, place two overlapping corn husks on a flat surface. Spoon approximately 1/2 cup of batter into the center. Place a baton of Queso Fresco in the middle of the batter.
  7. Fold the sides of the husks over the filling, then fold the bottom up and the top down to create a rectangular parcel. Secure with kitchen twine if necessary.
  8. Arrange the humitas vertically in a steamer basket over boiling water. Cover and steam for 50 minutes until the corn batter has set into a firm, moist custard.