A Latino-Inspired Thanksgiving

Humitas Ecuatorianas

INGEDIENTS

1½      lb. frozen cut corn

1½      sticks unsalted butter, at room temperature

½        tsp. baking powder

½        tsp. salt

½        tsp. sugar

4          eggs

¼         cup white cornmeal

1½      cups queso fresco

10       corn husks (if using dried husks, soak in hot water and dry before filling)                 

PREP

Thaw corn according to package directions. In blender, mix corn, butter, baking powder, salt, sugar and eggs. Pour mixture into large bowl. Add cornmeal and queso fresco. With spoon, mix until thickened.

To assemble humitas, fold long sides of each corn husk toward middle. Spoon 2 tbsp. corn mixture into each husk. Fold bottom of husk (part without any masa) toward top. If desired, secure by tying with corn husk strips or kitchen twine. Heat steamer to 350°F, or create steamer by placing steamer basket on bottom of tall pot and filling with small amount of water. Lean husks upright in steamer with open ends up, cover and bring water to boil. Steam until humitas are firm, about 30 minutes, replenishing boiling water if necessary.

Makes 10 servings.

Meet Our Chef!

Jose Garces was born to Ecuadorean parents and raised in Chicago. His Philadelphia-based empire includes seven restaurants and a mobile food truck, as well as restaurants in Chicago and Scottsdale, Ariz. In 2010, he earned the prestigious Iron Chef America title on Food Network.