Humitas - South American Tamales

A cousin of tamales from a collection of American Indian recipes posted in response to a recipe request.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. Cut corn off the cobs, saving cobs and husks.
2. Take the largest husks, put into a pan of boiling water to soften.
3. Heat the butter in a pan, add the onion, and cook until soft.
4. Add the tomato, salt and pepper, and sugar and cook for 5 to 6 minutes.
5. Add the corn, milk and eggs and cook for 10 minutes, stirring constantly.
6. Remove the husks from the water and dry.
7. Place 3 tablespoons of the corn mixture on the center of each husk.
8. Fold the sides of the husks over to form a small package (using two leaves if needed), tie with kitchen string.
9. Place cobs in the bottom of the pot of boiling water and place the humitas on top of the cobs.
10. Cover pot and steam for 30 minutes.
11. Serve hot.