Sweet and savory steamed bundles of fresh ground corn mixed with cheese, wrapped in corn husks — a delicate Andean treat that celebrates the corn harvest.
Instructions
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1
Carefully remove corn husks intact and set aside. Cut kernels from cobs.
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2
Grind corn kernels in a food processor until you have a thick, slightly chunky paste.
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3
Mix ground corn with eggs, melted butter, cheese, sugar, salt, and baking powder.
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4
Place 2-3 tbsp of mixture on a corn husk. Fold into a rectangular packet and tie with a strip of husk.
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5
Steam humitas for 40-45 min until firm and the husk pulls away cleanly.
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6
Serve warm, unwrapping at the table. Pair with coffee or hot chocolate.
Did You Know?
Humitas are only made during corn harvest season (February-April) — making them out of season with dried corn is considered a culinary offense.
The Story Behind Humitas
Humitas predate the Inca empire and represent one of the oldest continuous food traditions in the Americas. Unlike tamales made with dried corn masa, humitas use fresh corn, giving them a lighter, more delicate flavor. They were sacred offerings in Andean agricultural ceremonies celebrating the corn harvest.
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