Steamed Corn Cakes with Tamarillo Salsa
Nothing announces a good Autumn harvest like a stack ‘o golden corn! Here’s how some of our Latin American hombres like to dish it up.
6 fresh ears of corn, with husks
3 cups of melting cheese, grated
1 cup onions, diced
1 tsp ground coriander
2 garlic cloves, crushed
1 cup corn meal
¼ cup of heavy cream
1 tsp salt
Tamarillo Salsa: 5 tamarillo’s (boiled, peeled & crushed), 2 tbs onion (finely chopped) 1 large chilli (seeds removed, finely chopped), 1 tbs fresh coriander (finely chopped), 1 tbs lime juice, salt to taste.
- Remove husks from corn, keeping husks intact. Large ones will be used to wrap the humitas and the smaller ones will be broken into long strips to tie the delicious parcels.
- To help make cornhusks more pliable, place them in boiling water for a few mins, drain and set aside.
- Remove silky hairs from the corn and use a knife to cut the corn kernels from the cob.
- Place the corn kernels, cheese, onions, garlic, coriander, corn meal, cream, eggs, and salt in a food processor and puree.
- To make the parcels, use 2 of the large cornhusks per humita. Place them on top of each other, fold the left side of the husks, and then fold the top half over the bottom half. This creates a semi-pocket. Fill it with a spoonful of the mixture. Now fold over the right side of the husk and use the thin strips to securely tie the wrapper closed.
- Place the humitas in a steamer on top of a pot of simmering water for 35-40 mins.
- Serve warm with spicy tamarillo salsa. If you can’t get your hands on any tamarillo, tomatoes will also do the trick.
Steamed Corn Cakes with Tamarillo Salsa recipe adapted with thanks from Laylita’s Recipes at laylita.com