Humitas / Humintas
humita · huminta
Andean fresh-corn parcels cooked in corn husks, made savory or sweet and predating European colonization.
About this dish
Humitas belongs to Andean fresh-corn cooking, with savory and sweet versions across several countries. Corn husks provide the wrapping and flavor; this recipe chooses a savory steamed parcel rather than a dried-masa tamal.
Recipe
Andean savory humitas en chala
- 900 g fresh corn kernels
- 1 onion (120 g), minced
- 2 tbsp olive oil
- 100 ml milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chili flakes
- 24 wide fresh corn husks, washed and softened
- strips of husk for tying
- 1
Use 900 g fresh corn kernels; 1 onion (120 g), minced; 2 tbsp olive oil and the listed remaining ingredients. Cook onion in oil until soft without browning. Process corn to a coarse thick puree; mix with onion, milk and seasoning. Use moderate heat to soften, not brown, onion. Process corn in small batches and retain a thick coarse texture.
- 2
Cook mixture over low heat, stirring, 5-8 minutes until thick enough to hold a mound. Cool briefly. Scrape base over low heat until puree holds a mound; cool enough to handle safely.
- 3
Overlap two husks, add an equal portion of filling, fold sides over and ends inward and tie into a closed rectangle. Soften clean husks until flexible, pat dry and overlap every gap; fold both ends firmly and tie in both directions.
- 4
Steam over boiling water 35-45 minutes until corn mixture is firm and cooked through. Rest 10 minutes and unwrap. Keep above water, time from steady steam and open one for firm, tender corn without raw watery puree. Drain before resting.
Note
This is a savory onion-corn variation. Humitas differ across the Andes; this does not claim to cover sweet or cheese-filled humintas.