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Humitas

Name: Humitas
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: PE
Ingredients: 6 large fresh corn cobs with their husks (choclo or sweetcorn); 80 g butter, melted; 1 small red onion, finely chopped; 1 tbsp ají amarillo paste; 1 tbsp sugar; 1 tsp salt; 1 tsp baking powder; 200 g queso fresco, cut into 8 sticks; 2 liters water, for soaking the husks; 1 liter water, for steaming

40m

Prépa

50m

Cuisson

Portions

Moyen

Difficulté

Galettes de maïs frais au beurre, fourrées de fromage frais, enveloppées dans des feuilles de maïs et cuites à la vapeur.

#peruvian#andean#corn#corn-husk#cheese#steamed

Portions

8portions

Ingrédients

Nutrition

calories260

protein9g

carbs28g

fat14g

fiber3g

Par portion

Étapes

Remove the husks

Carefully peel the husks from the corn cobs, keeping the largest ones whole for wrapping. Soak the husks in hot water for about 10 minutes until soft and pliable.

6 cobs' husks corn husks
2 liters water for soaking

✅ C'est prêt quand : husks are soft and bend without cracking

⏱10:00

Grind the corn

Cut the kernels off the cobs with a knife, then blend or grind them to a thick, slightly coarse paste; do not puree completely smooth.

kernels from 6 cobs corn kernels

✅ C'est prêt quand : paste is thick, coarse, and holds together

Make the dough

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Fill and wrap

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Steam

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Serve

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Remove the husks

Carefully peel the husks from the corn cobs, keeping the largest ones whole for wrapping. Soak the husks in hot water for about 10 minutes until soft and pliable.

6 cobs' husks corn husks
2 liters water for soaking

✅ C'est prêt quand : husks are soft and bend without cracking

⏱10:00

Grind the corn

Cut the kernels off the cobs with a knife, then blend or grind them to a thick, slightly coarse paste; do not puree completely smooth.

kernels from 6 cobs corn kernels

✅ C'est prêt quand : paste is thick, coarse, and holds together

Make the dough

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fill and wrap

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Steam

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Peruvian Andes and coast📅 Pre-Hispanic roots🌽 PE

Humitas (from the Quechua humint'a) are among the oldest corn dishes of the Andes, eaten long before the Spanish arrived. Unlike tamales, they're made from fresh rather than dried corn, which makes them softer and sweeter.

They're sold in Peruvian markets for breakfast, in savoury versions with cheese and sweet ones with raisins and cinnamon.