Vegetarian Humita en Chala

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 cups fresh or frozen sweet corn kernels
• •1 cup crumbled queso fresco or cottage cheese
• •1/2 cup milk
• •1/4 cup butter, melted
• •1/4 cup sugar
• •1 teaspoon baking powder
• •1/4 teaspoon salt
• •1/2 teaspoon vanilla extract
• •1/4 teaspoon ground cinnamon
• •10-12 corn husks (dried or fresh)

Instructions

1. 1

   Soak the corn husks in warm water for about 30 minutes to soften. Drain and set aside.

2. 2

   In a large mixing bowl, blend the sweet corn kernels until smooth. You can use an immersion blender or a countertop blender.

3. 3

   Add the crumbled queso fresco, milk, melted butter, sugar, baking powder, salt, vanilla extract, and ground cinnamon to the blended corn. Mix until well combined and creamy.

4. 4

   Take a softened corn husk and spread about 2 tablespoons of the corn mixture in the center. Fold the sides of the husk over the filling, then fold the bottom up to close it. Secure with a string or another strip of husk.

5. 5

   Repeat this process for all the husks and filling mixture until everything is used up.

6. 6

   Preheat your oven to 375°F (190°C). Place the wrapped humitas in a baking dish. You can use a steamer basket if desired for an authentic texture. Add a splash of water to the bottom of the dish to keep moisture in.

7. 7

   Cover the dish with aluminum foil and bake for about 30 minutes, until the humitas are firm and set.

8. 8

   Serve warm as a delightful appetizer or side dish.