Corn Humitas with blue cheese
Chef: Richard Fletcher
Ethnic:
Chilean
Main Ingredient:
corn
Categories:
Main
Meal Type:
Dinner
Food Type:
Vegetarian
Level:Easy
Servings:
10
Prep Time:15 minutes
Cook Time:25 minutes
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Here’s another version of Corn Humitas.
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- 10 whole corn husks
- 1 tbsp, leaves basil
- 1 tbsp paprika
- 1/4 cup Corn flour, masa, enriched, yellow
- 10 ear, large (7-3/4" to 9" long) yields corn | corn on the cob
- 1 large onion
- 2 cloves garlic
- 1 whole jalapeno Pepper
- 1 tbsp olive oil
- 1 oz blue cheese
- 1 whole chipotle peppers in adobo sauce
Recipe
Soak the corn husks in a bowl of warm water.
Chuck the corn. With a knife take off the corn kernels and add to blender. Blend and stir with a spoon. You don’t want to blend until smooth. It should be chunky.
Add olive oil to pan. Sauté the onions, garlic and jalapeno Pepper. Sauté until the mixture is golden brown. Add the corn mixture from the blender. Cook and stir for around 5 minutes. Add the corn meal. Cook for around 10 minutes until mixture becomes somewhat thick. Add the blue cheese and adobo sauce.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Fold the sides of the husks in toward the center and place in a steamer. Tie string around the tamales to ensure the filling doesn ’t come out.
Steam for 25 minutes.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Corn Humitas with blue cheese Servings Per Batch 10 | |
| Amount Per Serving | |
| Calories167 | Calories from Fat 4 |
| % Daily Value * | |
| Total Fat 4g | 7% |
| Saturated Fat 1g | 6% |
| Monounsaturated Fat 2g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 2g | 1% |
| Sodium 63mg | 3% |
| Potassium 454mg | 13% |
| Total Carbohydrate 32g | 11% |
| Dietary Fiber 4g | 15% |
| Sugars 10g | |
| Protein 6g | 12% |
| Vitamin A | 13% |
| Vitamin C | 22% |
| Calcium | 3% |
| Iron | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |