Prep 10 mins
Cook 1 hr
A cousin of tamales from a collection of American Indian recipes posted in response to a recipe request.
- 8 ears fresh corn, with husks
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 tablespoons butter
- 1 teaspoon sugar
- 1 onion, chopped
- 1⁄4 cup milk, evaporated is best
- 1 tomatoes, peeled and chopped
- 2 eggs, beaten
- Cut corn off the cobs, saving cobs and husks.
- Take the largest husks, put into a pan of boiling water to soften.
- Heat the butter in a pan, add the onion, and cook until soft.
- Add the tomato, salt and pepper, and sugar and cook for 5 to 6 minutes.
- Add the corn, milk and eggs and cook for 10 minutes, stirring constantly.
- Remove the husks from the water and dry.
- Place 3 tablespoons of the corn mixture on the center of each husk.
- Fold the sides of the husks over to form a small package (using two leaves if needed), tie with kitchen string.
- Place cobs in the bottom of the pot of boiling water and place the humitas on top of the cobs.
- Cover pot and steam for 30 minutes.
- Serve hot.