Humitas
Brenda Villagomez
Fluffy and flavor-packed, humitas are a traditional South American dish no one can resist! Prepared with corn kernels, butter, and eggs, these cheese-stuffed fresh corn tamales are very popular in Chile, Argentina, Peru, Bolivia, and Ecuador. You’ll love them from the very first bite!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 ears white corn, or choclo, with husks
  • 3/4 cups butter, melted
  • 4 egg yolks
  • 1/4 cups Cotija cheese, Paria cheese (Peru) or Ocosingo cheese (Chiapas)
  • 1/4 cups sugar
  • 1 tablespoon salt
  • 4 egg whites
  • corn husk
  • water, hot
  • 1 cup Ocosingo cheese, cut into strips, for the stuffing
Preparation
1h
30 mins
Low
  • Shuck corn using a knife. Transfer corn kernels to a food processor and grind little by little until a soft and creamy paste is obtained.
  • Transfer corn paste to a bowl and add melted butter, egg yolks, shredded cheese, sugar, and salt. Mix until incorporated. Set aside.
  • In a bowl, whisk egg whites to firm peaks.
  • Fold whisked egg whites into the previous mixture little by little to make humitas fluffy and soft.
  • Soak fresh corn husks in hot water for a couple of minutes until pliable. Drain.
  • For assembling the humitas: Form a canoe of sorts with two fresh corn husks by folding the widest sides next to each other. Spread a bit of the dough inside and stuff with cheese strips. Close by folding the leaves together and fold the thinnest points towards the center. Wrap with a corn husk strip and close forming a small sack. Repeat until all the ingredients are used up.
  • Line up humitas in a steamer or tamalera placing fresh choclo corn husks on top before covering for a boost of flavor. Cover and cook for 30 minutes over medium-low heat making sure the steamer does not lose any water. Remove from heat and serve immediately. Pair humitas with a cup of coffee.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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