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1
Remove green husks and silk from corn, being careful to keep husks whole.
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2
Discard silk.
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3
Place husks in large pot of boiling water and blanch 1 minute.
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4
Remove from water; drain.
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5
Cut kernels off cobs.
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6
Place half of the kernels and onions in blender container; cover.
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7
Blend on medium speed until smooth.
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8
Pour into large bowl.
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9
Place remaining corn kernels, butter, baking powder, eggs and cornmeal in blender container; cover.
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10
Blend until smooth.
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11
Add to corn puree in bowl.
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12
Stir in cheese.
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13
(Batter will be thick but not stiff.)
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14
Place 2 of the corn husks on work surface, with long sides slightly overlapping.
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15
Spoon 1/4 cup of the corn puree onto bottom half of the husks; fold the top of the husks over the filling.
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16
Fold in half from the left side, then fold in half again from the right side.
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17
(One end of each humita should remain open.)
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18
Repeat with 34 of the remaining corn husks and remaining corn puree.
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19
Keep folded ends in place by tieing closed with thin strips of the remaining corn husks.
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20
Fill a large pot with 2 cups water.
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21
Line steamer basket with half of the leftover corn husks; place in pot.
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22
Stand the humitas, open ends up, in the basket; cover with the remaining corn husks.
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23
Cover the pot with a lid.
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24
Bring water to boil on high heat.
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25
Reduce heat to low; steam 30 minutes or until humitas are firm.
