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Humitas ethnic, native, vegetables 8 ears of fresh corn w/ shucks on 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 3 tablespoon butter 1 onion chopped 1 teaspoon sugar 1/4 cup milk (evaporated is best) 1 tomato peeled, seeded, & chopped 2 eggs beaten Cut corn off of the cobs. Save cobs & husks! Take the largest husks, put into a pan of boiling water to soften. Heat the butter in a pan, add the onion, & cook til soft. Add the tomato, salt & pepper, & sugar and cook for 5-6 minutes. Add the corn, milk, & eggs and cook for 10 minutes. Stir constantly while this step is in progress. Remove the husks from the water and dry. Place 3 Tblspns of the corn mixture on the center of each husk. Fold the sides of the husks over to form a small package. (use 2 leaves if you need to do so) tie with string. Place cobs in the bottom of the pot of boiling water and place the humitas on top of the cobs. Cover pot for 30 minutes. Serve hot! This recipe comes from the book, THE GREEN BERET GOURMET. ***NOTE*** I like to add a bit of garlic to mine. I also use the Sriracha ot Tuong hot sauce too! Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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