One of most tipycal ecuadorian dessert are the Humitas-corn tamales
(Ew-me-tahs) are a lovable corn treat, steamed inside the fresh
husks. The texture is somewhere beetween a cake and pudding. Serve in
the husk on a small plate with a fork, Mmmm. Don't eat the leaves!

10-30 fresh cron husks
4 cups fresh corn kernels 
2 eggs
1 to 2 cups milk
1 teaspoon salt
1/2 teaspoon sugar
2 Tablespoons melted butter
1/2 pound cheese, well crumbled

Cut each husk from base of corn. Carefully Pell off. Trim off top
edge. Fold as in ilustration, tucking one side into the other. Tear
long pieces of extra husks to tie around "cups". Stick in finger to
open the "cup" for filling. Blend half the corn, 1 egg, and 1/2 cup
milk until very smooth. Pour into a bowl. Blend remaining corn, egg,
and another 1/2 cup milk. Mix with batter in the bowl. stir in more
milk to make a batter that is pourable, similar to pancake
batter. Stir in salt and sugar. Mix in butter and cheese. Heat the
humita cooker*.

Transfer batter into a pitcher. Pour batter into folded husks. Place
each humita upright in a flat bottommed container ignoring any liquid
that seepes out. Repeat using all the batter. Place humitas upright in
a flat bottomed container ignoring any liquid that seeps out. Repeat
using all the batter. Place humitas upright into cooker. Cover ans
steam for 30 to 45 minutes. Periodically check the water level so you
don't burn the pan. The humitas are done when they are solfied. These
taste best served hot.

* Lay the corn cobs in the bottom of a large lidded pot to form a
shelf. Just cover the cobs with water and put to boil. Place the
filled husks directly on top of the cobs. This works good, and smells
great.