Ingredients & Substitutes

Instructions

1. 1

   Finely dice 1 medium onion and 1 small red bell pepper, and mince 2 cloves of garlic. Sauté the diced onion and bell pepper in 2 tablespoons of unsalted butter in a large pan over medium heat for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

2. 2

   Add 4 cups of fresh corn kernels to the pan with the sautéed vegetables. Stir in 0.5 teaspoon of ground cumin and 0.5 teaspoon of smoked paprika, then cook for 3 to 4 minutes, allowing the flavors to meld.

3. 3

   Transfer the corn and vegetable mixture to a food processor or blender. Add 2 tablespoons of white miso paste, 100 grams of cream cheese, 0.5 cup of whole milk, 1 teaspoon of granulated sugar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Process until the mixture is mostly smooth but still retains some texture, then stir in 2 tablespoons of fresh oregano.

4. 4

   If using corn husks, soften them by soaking in hot water for 15 minutes, then gently pat them dry. Lay out one softened corn husk or a 10x10 inch square of parchment paper. Spoon approximately 0.5 cup of the corn and miso mixture into the center.

5. 5

   Fold the longer sides of the corn husk or parchment paper inward over the filling, then fold the top and bottom ends to create a securely wrapped, neat packet. Secure each packet with a thin strip of corn husk or kitchen twine if necessary to ensure it remains closed during steaming.

6. 6

   Arrange the prepared packets in a single layer within a steamer basket, ensuring there is sufficient space between them for steam to circulate effectively. Place the steamer basket over a pot containing about 1 inch of simmering water, making certain the water does not directly touch the packets.

7. 7

   Cover the pot with a tight-fitting lid and steam the humita packets for 20 to 25 minutes, or until the packets feel firm to the touch, indicating they are thoroughly cooked. Carefully remove the steamer basket from the heat.

8. 8

   Serve the Humita Andina al Vapor con Miso y Queso Fresco hot, instructing diners to carefully unwrap each packet just before eating, perhaps with an optional extra sprinkle of fresh oregano for garnish.