I had never heard of humita until my most recent trip to London. We were wandering through Covent Garden after a theatre matinee show and just hoping to find a Mexican restaurant I had heard of. Instead we found Temper Restaurant, which I can highly recommend. I will have that permanently on my must eat list when in London from now on. But I digress.
The menu was interestingly eclectic, flavourful, spicy, and this was on it. We ordered some hot house made corn chips to go with it and I was in heaven. So...originally Humita is made with maize and is from the South Americas. Clearly mine uses fresh corn in the absence of readily available maize. We also do not wrap it into parcels (in the corn husks) and steam, plus it has cheese in it, as did the Temper version. I mean really. You must try this. It was demolished very quickly on shoot day and we will absolutely be having this again soon!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 170 Grams smoked cheddar of choice, cubed
- 1 Red Onion halved
- 3 Garlic Cloves
- 1 Green Chilli(es) de-seeded
- Extra Virgin Olive Oil (EVOO) as required BUY
- 2 corn cobs
- 30 Grams Butter BUY
- 40 Grams milk
- 2 Teaspoons Smoked Paprika
- 2 Pinches Pink Salt Flakes BUY
- 1/2 Teaspoon cayenne pepper
- 40 Grams lime juice
- 1 Handful Fresh Coriander chopped
Place cheese into the Thermomix bowl and mill 5 sec/speed 8. Remove from bowl and set aside.
Place onion, garlic, chilli and EVOO into the Thermomix bowl and chop 2 sec/speed 5.
Saute 5 min/Varoma/speed 1.
Meanwhile, char the corn on the cob in an open flame or on a high heat grill pan, turning frequently until the kernels get some colour.
Cool slightly before cutting the kernels from the cobs.
Add the corn, butter, milk and seasoning to the bowl and cook 8 min/100°C/speed 1.
Add cheese and lime juice and blend 10 sec/speed 6. Stir through the chopped coriander. Serve immediately with corn chips and or veggies.
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