Humitas South American Corn Pudding
Experience the comforting flavors of **Humitas South American Corn Pudding**, a traditional dish that blends fresh, sweet corn with creamy, savory ingredients for a satisfying meal or side dish. This versatile recipe lets you choose between steaming the corn mixture wrapped in soaked corn husks for a truly authentic presentation or baking it as a golden, custardy pudding. Infused with aromatic paprika, cumin, sautéed onions, and garlic, this dish gets its richness from crumbled queso fresco or feta and a hint of optional sugar for balance. Perfect for family dinners or festive occasions, Humitas is a gluten-free delight that showcases the vibrant culinary heritage of South America. Serve it warm, garnished with extra cheese or sour cream, for a taste of tradition with every bite!
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (about 6 ears of corn)
- 0.5 cup milk
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup crumbled fresh cheese such as queso fresco or feta
- 1 tablespoon sugar (optional, for sweetness)
- 8 pieces corn husks, soaked in warm water (optional, for traditional wrapping)
- 1 teaspoon baking powder
Instructions
Prepare the corn: Remove the kernels from fresh ears of corn using a sharp knife. Place the kernels in a food processor and pulse until a slightly chunky texture is achieved (not completely pureed). Set aside.
Prepare the base: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Season and combine: Stir in the ground paprika, cumin, salt, black pepper, and optional sugar. Remove the skillet from heat and stir the mixture into the processed corn, ensuring all ingredients are evenly combined.
Add the remaining ingredients: Mix in the milk, baking powder, and crumbled queso fresco or feta cheese. Adjust the seasonings to taste if necessary.
For a traditional presentation: Rinse and dry the corn husks that have been soaking. Spoon about 1/2 cup of the corn mixture into the center of each husk. Fold the husk around the filling, securing it with kitchen twine or thin strips of husk. Steam the humitas in a large steamer over boiling water for 30-40 minutes.
For corn pudding: Preheat your oven to 375°F (190°C). Grease an oven-safe baking dish with butter. Pour the corn mixture into the dish and spread evenly. Bake for 40 minutes or until the top is golden and the pudding is set.
Serve: Serve the humitas hot, either as a standalone dish or a side. Garnish with additional crumbled cheese or a dollop of sour cream if desired.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 7.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 248 mg | 19% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
