📝 About This Recipe
Transport your senses to the high altitudes of the Andes with these authentic Humitas, a pre-Columbian treasure made from freshly ground choclo corn. Unlike Mexican tamales, humitas are defined by their creamy, buttery texture and the delicate sweetness of young corn, steamed to perfection in their own emerald husks. These parcels are a labor of love, offering a soul-warming blend of melted cheese and aromatic herbs that represent the heart of South American home cooking.
🥗 Ingredients
The Corn Base
- 8-10 ears Fresh Corn on the Cob (Choclo or large kernel white corn) (husks carefully removed and reserved)
- 1/2 cup Whole Milk (use only if corn is dry)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Lard or Vegetable Shortening (for authentic silkiness)
Aromatics and Seasoning
- 1 medium White Onion (finely minced)
- 2 pieces Garlic Cloves (pressed or minced)
- 1 teaspoon Achiote (Annatto) Powder (for a golden hue)
- 1-2 tablespoons Granulated Sugar (to enhance the natural corn sweetness)
- 1 teaspoon Sea Salt (adjust to taste)
- 6-8 leaves Fresh Basil Leaves (finely chiffonade)
The Filling and Assembly
- 8 ounces Queso Fresco or Mozzarella (cut into thick batons)
- 1 roll Kitchen Twine (or use strips of corn husk for tying)
👨🍳 Instructions
-
1
Carefully cut the base of each corn ear. Gently peel back the husks, keeping the largest, healthiest ones intact. Submerge the husks in a bowl of warm water to keep them pliable.
-
2
Remove the silk from the corn. Using a sharp knife, shave the kernels off the cob into a large bowl. Do not scrape too deep; you want the milky starch but not the woody cob.
-
3
Process the corn kernels in a food processor or traditional stone mill. Pulse until you achieve a thick, slightly chunky paste. If the mixture is too dry, add milk one tablespoon at a time.
-
4
In a small skillet over medium heat, melt the lard and 2 tablespoons of the butter. Sauté the minced onions and garlic until translucent and fragrant, about 5 minutes.
-
5
Stir the achiote powder into the onion mixture, ensuring the oil turns a vibrant orange-red. Remove from heat.
-
6
In a large mixing bowl, combine the ground corn, the sautéed onion mixture, the remaining melted butter, sugar, salt, and fresh basil.
-
7
Beat the mixture vigorously with a wooden spoon for 3-5 minutes. This aerates the dough, ensuring the humitas are light rather than dense.
-
8
Prepare your steamer pot by adding 2 inches of water to the bottom. Place the discarded corn cobs in the bottom to create a platform for the humitas to sit on.
-
9
To assemble, take two large husks and overlap them slightly. Place about 3 tablespoons of the corn mixture in the center.
-
10
Press a baton of cheese into the center of the corn mixture. Fold the sides of the husks over the filling, then fold the bottom and top to create a rectangular parcel.
-
11
Tie the parcel securely with kitchen twine or a thin strip of corn husk. Repeat until all the mixture is used.
-
12
Stand the humitas upright in the steamer basket, leaning them against each other. Cover with any remaining husks and then a tight-fitting lid.
-
13
Steam over medium heat for 45 to 50 minutes. The humitas are done when the husk peels away easily from the corn dough.
-
14
Remove from the heat and let them rest for 10 minutes before serving. This allows the starch to set for the perfect texture.
💡 Chef's Tips
Use the freshest corn possible; the natural starch in young corn is what makes the dough bind without extra flour. If your corn is not starchy enough (like typical American sweet corn), add 2-3 tablespoons of cornmeal to the batter. Avoid overfilling the husks, as the mixture expands slightly during the steaming process. For a smoky flavor, you can lightly char the onions before adding them to the corn paste. Always steam them upright to prevent the filling from leaking out of the folds.
🍽️ Serving Suggestions
Serve warm with a side of spicy 'Aji Criollo' (hot pepper sauce) to balance the sweetness. Pair with a hot cup of black coffee or spiced hot chocolate for a traditional Andean breakfast. Enjoy alongside a fresh tomato and red onion salad (Ensalada Chilena). For a savory dinner, serve as a side dish to grilled meats or roasted chicken. Add a dollop of thick Greek yogurt or sour cream on top for extra richness.