Fresh corn humitas in ramekins {Humitas en moldecitos}

Name: Fresh corn humitas in ramekins {Humitas en moldecitos}
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 medium size humitas in ramekins
Ingredients: 4 cups of sweet corn kernels; 4 eggs; 1 teaspoon baking powder; ¼ cup of corn meal; ¼ cup of heavy cream; 4 ounces grated Mozzarella cheese; 4 ounces queso fresco; ¼ cup white onion or white part from scallions; ½ teaspoon salt; Tree tomato aji sauce; Tomato onion curtido salsa

User Reviews

4.9

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
6 medium size humitas in ramekins
Course
Side Dish, Breakfast, Appetizer, Brunch
Cuisine
South American, American, Ecuadorian

Fresh corn humitas in ramekins {Humitas en moldecitos}

Iris Warren

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An easy recipe for making fresh corn humitas in ramekins. These humitas are baked using a water bath and this is an adaptation for when you can’t find fresh corn husks for the traditional method.

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Ingredients

Servings

4 cups of sweet corn kernels from about 4-5 ears of corn, each cup has ~4 ounces of corn, so about 16 ounces/1lb total - if you were able to find whole corn ears with husks or part of the husks then save the husks to line the ramekins and to infuse some of their scent into the water bath
4 eggs
1 teaspoon baking powder
¼ cup of corn meal ¼ cup = 40 grams/~1.5 ounces
¼ cup of heavy cream
4 ounces grated Mozzarella cheese
4 ounces queso fresco crumbled
¼ cup white onion or white part from scallions diced
½ teaspoon salt adjust to taste

To serve:

Tree tomato aji sauce
Tomato onion curtido salsa

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Instructions

Pre-heat the oven to 350F.
Combine the corn kernels, eggs, baking powder, cream, and corn meal in food processor or blender.
Blend well and transfer the blended batter to a bowl.
Mix the cheeses and diced onions together.
Add half of this cheese mix to the corn batter and mix in using a spoon. Save the remaining cheese mix for melting on top at the end of baking.
Make sure the ramekins or cooking molds are lightly greased with oil or butter.
If you have any corn husks to use them to line the ramekins. You can use 1-2 per ramekin.
Distribute the corn batter into the ramekins or small baking molds, I had enough for 6 ramekins. You can leave a little extra room on top.
Place the ramekins in rectangular baking dish filled with water, the water should reach about ½ to ¾ of the height of the ramekins. If you have extra corn leaves/husks you can add a few to the water, it will them that special humita smell when they cook.
Cover with foil and bake for 35-40 minutes or until they are set.
Remove the foil and sprinkle the rest of the cheese mix on top.
Bake for another 5 minutes uncovered – can also turn on the broiler.
Remove from the oven and let them cool down for at least 5 minutes before serving.

Notes

You can also use frozen or canned sweet corn for this recipe.
Also, if not using sweet corn, then add 1-2 tablespoons of sugar to the mix when blending.