Recipe courtesy of Mirta and the League of Kitchens

8 ears yellow corn, husked
1/4 cup whole milk
2 tablespoons vegetable oil
1 tablespoon butter
1 medium white onion, finely chopped (1 1/4 cup chopped)
1 medium tomato, peeled and chopped (3/4 cup chopped)
1 medium red bell pepper, chopped (1 cup chopped)
1/4 cup fresh basil leaves, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
1 teaspoon raw sugar, or more to taste (optional)

Place a box grater into a large mixing bowl. Place a shallow dish large enough to hold all 8 cobs near the mixing bowl.

Using the side of the box grater with large holes, grate corn by gripping one side of the cob and holding it flat against the grater as you move it in an up and down motion to remove the corn from the cob. The corn will release a lot of juice. Rotate the corn and continue grating each side until all corn is removed. Place each empty cob into the shallow dish; do not discard.
 
Pour milk over the cobs into the dish and squeeze each one with a wringing motion to release any remaining juices into the dish. Discard cobs and reserve the liquid.
 
Heat oil and butter in a large, heavy bottomed saucepan over medium heat. Once butter has melted, add onion and sauté. until it is softened and translucent. Add peppers and tomato and continue saut.ing for about 5 minutes. Add grated corn, basil, and reserved milky liquid. Lower the heat and stir constantly for 15-20 minutes to prevent the bottom from sticking and scorching.
 
Add salt, pepper, and paprika. Simmer for another 15 minutes, stirring frequently. Add sugar if using, to achieve
desired level of sweetness.
 
Humitas may be served on its own as a side dish or used as filling for tamales or empanadas.
 
Makes: About 3 cups
Prep: 15-20 minutes
Cook: 30-35 minutes

BACK TO RECIPES