📝 About This Recipe
Transport your senses to the Andean highlands with Humitas Dulces, a pre-Hispanic treasure that celebrates the natural sweetness of starchy Peruvian corn. These delicate steamed cakes are crafted from a velvety masa of freshly ground corn, fragrant cinnamon, and plump raisins, all nestled inside a natural corn husk. They offer a nostalgic, comforting flavor profile that perfectly balances rustic texture with a refined, aromatic sweetness.
🥗 Ingredients
The Corn Base
- 6 ears Choclo (Peruvian Large-Kernel Corn) (fresh, with husks kept intact; or substitute with 6 cups of mature field corn)
- 1/2 cup Whole Milk (evaporated milk also works for extra richness)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Lard or Vegetable Shortening (melted; adds traditional silkiness to the dough)
Sweeteners and Aromatics
- 1/2 cup Granulated Sugar (adjust to taste depending on corn sweetness)
- 1 teaspoon Ground Cinnamon (high-quality Ceylon cinnamon is preferred)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Anise Seed (lightly toasted and crushed)
- 1/2 teaspoon Salt (to balance the sugars)
Fillings and Assembly
- 1/2 cup Black Raisins (soaked in warm water for 10 minutes then drained)
- 4 ounces Queso Fresco or Mozzarella (cut into thin batons (optional for a sweet-savory contrast))
- 1 roll Kitchen Twine (for tying the husks)
👨🍳 Instructions
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1
Carefully remove the husks (pancas) from the corn ears by cutting off the base. Select the widest, cleanest husks and set them aside. Discard the corn silk.
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2
Bring a large pot of water to a boil. Submerge the selected husks for 2-3 minutes until they are soft and pliable. Drain and pat them dry with a clean kitchen towel.
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3
Using a sharp knife, shave the corn kernels off the cobs. You should have approximately 5-6 cups of kernels.
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4
In a blender or food processor, process the corn kernels with the milk in batches. Aim for a thick, slightly textured paste rather than a liquid puree. Transfer to a large mixing bowl.
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5
Stir in the melted butter and lard. The fat is crucial for ensuring the humitas don't stick to the husks after steaming.
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6
Add the sugar, ground cinnamon, vanilla extract, crushed anise seeds, and salt. Mix thoroughly until the sugar has completely dissolved into the corn masa.
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7
Fold in the soaked raisins gently so they are evenly distributed throughout the mixture.
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8
To assemble, take two corn husks and overlap them slightly at the wide ends. Place about 3 tablespoons of the corn mixture in the center.
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9
If using cheese, place one baton of cheese in the center of the masa. Fold the sides of the husks over the filling, then fold the top and bottom ends toward the center to create a rectangular parcel.
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10
Secure the parcel by tying it with kitchen twine or a thin strip of corn husk. Do not tie too tightly, as the masa will expand slightly during cooking.
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11
Prepare a large steamer pot (tamalera). Place the discarded corn cobs or extra husks at the bottom to prevent the humitas from touching the boiling water.
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12
Arrange the humitas vertically in the steamer, leaning them against each other. Cover with extra husks and a tight-fitting lid.
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13
Steam over medium heat for 50-60 minutes. Check the water level occasionally to ensure the pot doesn't run dry.
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14
Remove from heat and let the humitas rest for 10-15 minutes before serving. This allows the masa to firm up and set.
💡 Chef's Tips
If you cannot find Peruvian Choclo, use the most mature/starchy field corn available; sweet corn is often too watery and may require adding a tablespoon of cornmeal to thicken the masa. Always taste your raw corn batter (it's safe!) to adjust the sugar levels, as the natural sweetness of corn varies seasonally. To check if they are done, remove one humita and let it sit for 2 minutes; if the husk peels away cleanly from the dough, they are ready. For a deeper flavor, you can brown the butter (beurre noisette) before adding it to the corn mixture. Leftover humitas freeze beautifully; simply steam them for 15 minutes from frozen to enjoy later.
🍽️ Serving Suggestions
Serve warm as a mid-morning 'lonche' alongside a steaming cup of Peruvian coffee or Café con Leche. Pair with a glass of Chicha Morada (purple corn drink) for a truly authentic Andean experience. Top with a dollop of manjar blanco (dulce de leche) for an extra decadent dessert-style treat. Serve as a unique starter to a traditional meal featuring Lomo Saltado or Ají de Gallina. Accompany with a side of fresh salsa criolla if you enjoy the classic Peruvian sweet-and-acidic flavor combination.