📝 About This Recipe
Humitas Saladas are a quintessential Peruvian delicacy rooted in the ancient traditions of the Andes, where fresh corn is transformed into a velvety, aromatic masterpiece. Unlike Mexican tamales, these are made with fresh choclo (Peruvian corn), which provides a unique milky sweetness balanced by a savory sauté of yellow chili and garlic. Wrapped in natural corn husks and steamed to perfection, each parcel offers a nostalgic taste of Peruvian heritage that is both comforting and sophisticated.
🥗 Ingredients
The Corn Base
- 6-8 ears Fresh Peruvian Choclo (or large-kernel field corn) (husks carefully removed and reserved for wrapping)
- 1/2 cup Whole Milk (added gradually to achieve a creamy consistency)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Lard or Vegetable Oil (for authentic flavor)
The Savory Seasoning (Aderezo)
- 1 medium Red Onion (very finely minced)
- 1 tablespoon Garlic Paste (freshly ground)
- 3 tablespoons Ají Amarillo Paste (adjust based on desired heat level)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cumin (ground)
Filling and Assembly
- 200 grams Queso Fresco or Queso Paria (cut into thick batons/strips)
- 5 pieces Black Botija Olives (pitted and halved)
- 1 roll Kitchen Twine (for tying the parcels)
👨🍳 Instructions
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1
Carefully remove the husks (pancas) from the corn by cutting off the base of the cob. Select the largest, widest husks and place them in a large bowl of boiling water for 10 minutes to soften and become pliable. Drain and set aside.
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2
Using a sharp knife, shuck the corn kernels from the cobs. You should have approximately 5-6 cups of kernels.
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3
In a blender or food processor, pulse the corn kernels with the milk and melted butter. Process until you have a thick, slightly textured paste. Avoid over-blending; it should not be a liquid puree.
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4
In a large skillet over medium heat, melt the lard or heat the oil. Add the finely minced onion and cook for 5-7 minutes until translucent and soft.
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5
Stir in the garlic paste and ají amarillo paste. Sauté for another 5 minutes until the oil starts to separate from the paste and the aroma is fragrant.
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6
Season the 'aderezo' with salt, pepper, and cumin. Add the blended corn mixture to the skillet.
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7
Cook the corn mixture over medium-low heat, stirring constantly with a wooden spoon for about 8-10 minutes. The mixture will thicken and turn a deeper yellow. Remove from heat and let it cool slightly.
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8
To assemble, take two corn husks and overlap them slightly at the wide ends. Place 2-3 tablespoons of the corn dough in the center.
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9
Press a strip of cheese and a piece of olive into the center of the dough, then cover with another tablespoon of dough.
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10
Fold the sides of the husks over the filling, then fold the top and bottom ends toward the center to create a rectangular parcel. Secure firmly with kitchen twine.
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11
Prepare a large steamer pot. Place the remaining unused corn cobs or extra husks at the bottom to create a bed, then fill with water just below the steamer rack level.
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12
Arrange the humitas vertically or slightly tilted in the steamer. Cover with extra husks and a tight-fitting lid.
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13
Steam over medium heat for 50-60 minutes. The humitas are done when the husk peels away easily from the dough.
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14
Remove from the steamer and let them rest for 10 minutes before serving; this allows the dough to set and firm up.
💡 Chef's Tips
If you cannot find Peruvian Choclo, use the starchiest field corn available; avoid sweet canned corn as it lacks the necessary starch to set. Always taste your corn paste before steaming; it should be slightly over-salted as some salt is lost during the steaming process. To ensure the husks don't break, you can double-wrap the humitas if the leaves are too thin. If the corn dough feels too dry, add a splash more milk; if too wet, cook it slightly longer in the skillet before wrapping. For a smoky flavor, you can lightly char the corn husks over an open flame before soaking them.
🍽️ Serving Suggestions
Serve warm with a side of Salsa Criolla (lime-marinated red onion salad) to cut through the richness. Pair with a cup of hot Peruvian coffee or a glass of chilled Chicha Morada. Traditionally enjoyed as a mid-morning snack or a starter for a festive Sunday lunch. Top with a dollop of extra Ají Amarillo sauce for those who enjoy a spicy kick. Accompany with a slice of fresh avocado for a creamy texture contrast.