| How To Cook: |
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1. Grate the corn from the cobs and save the cobs.
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2. Pour boiling water over the largest cornhusks and allow softening.
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3. Fry the onion in the butter until brown, then add the tomato, grated corn and seasoning; allow cooling.
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4. Take the cornhusks from water and spread out flat.
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5. Put 3 tablespoons corn mixture in the center of each husk, roll, tie each end with a strip of cornhusk and trim the ends neatly.
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6. Place the stripped corn cobs in a deep saucepan and pour just enough boiling water over them to cover.
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7. Lay the 'humitas' on top of the cobs, cover tightly and cook for 30 minutes.
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8. Take the 'humitas' from the pan and untie the ends without opening the husks.
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9. Sprinkle the 'humitas' with sugar and stack on a platter.
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