Sweet, creamy parcels of fresh ground corn seasoned with basil and onion, wrapped in corn husks and steamed until set — Chile's beloved summer treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate with corn husk opened
Garnishes: sugar or tomato sauce
Accompaniments: tomato salad
Instructions
-
1
Carefully remove corn husks and set aside. Cut kernels from cobs and grind in a food processor to a coarse paste.
-
2
Sauté onion in butter until soft. Add paprika and cook 1 min. Cool slightly.
-
3
Mix ground corn with sautéed onion, basil, salt, pepper, and optional cheese.
-
4
Place two corn husks overlapping. Spoon corn mixture into the center.
-
5
Fold husks around filling, tie with twine or strips of husk to secure.
-
6
Steam in a large pot for 30-40 min until firm. Serve hot, unwrapping at the table.
Did You Know?
Chileans debate whether humitas should be sweet or savory — and whether to add sugar or tomato is a family matter that can spark lively arguments.
Chef's Notes
Equipment Tips
- food processor or grater
- steamer pot
- kitchen twine
Garnishing
sugar or tomato sauce
Accompaniments
tomato salad
The Story Behind Humitas
Humitas are Chile's answer to the tamale, using fresh (not dried) corn ground into a creamy paste and wrapped in its own husks. The name comes from Quechua "humint'a." Unlike Mexican tamales, Chilean humitas highlight the natural sweetness of summer corn, enhanced with fresh basil, a herb uniquely associated with Chilean corn dishes.
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