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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 40 min
Prep:: 30 min
Cook:: 10 min

Yield:: 6 side dish servings

Level:: Easy

Ingredients

3 cups corn kernels (from 6 to 8 ears corn)
1/2 cup milk
2 large eggs
1 teaspoon salt
2 tablespoons butter
1 onion, finely chopped
2 red serrano chili, seeded, minced
2 green serrano chili, seeded minced
3/4 cup grated Cotija or Parmesan cheese

Directions

Combine corn kernels, milk, eggs and salt in processor or blender and puree. Melt butter in large skillet over medium heat. Add onion and saute until translucent. Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.

My Private Notes

Name: Humitas (Seasoned Corn Puree)
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 side dish servings
Ingredients: 3 cups corn kernels (from 6 to 8 ears corn); 1/2 cup milk; 2 large eggs; 1 teaspoon salt; 2 tablespoons butter; 1 onion, finely chopped; 2 red serrano chili, seeded, minced; 2 green serrano chili, seeded minced; 3/4 cup grated Cotija or Parmesan cheese