Humitas

Name: Humitas
Prep time: 90 min
Cook time: 30 min
Yield: 6
Cuisine: Peruana
Ingredients: 6 ears white corn, or choclo, with husks; 3/4 cups butter, melted; 4 egg yolks; 1/4 cups Cotija cheese, Paria (Peru) or Ocosingo (Chiapas); 1/4 cups sugar; 1 tablespoon salt; 4 egg whites; corn husk; water, hot; 1 cup Ocosingo cheese, in strips, for filling

Brenda Villagomez

Humitas and tamales are sibling preparations that arise from two cultures of Latin America: the Andean and the Mesoamerican. Like tamales, humitas have many varieties. It is said that their name comes from the Quechua word "humint’a," which means ball or mass of corn. They are usually made with fresh corn or choclo, which gives them a slightly sweeter flavor, in addition to being smaller than tamales. Humitas are dressed and filled according to the region, but here we leave you a delicious recipe with cheese, traditional from the cattle-raising regions of Peru.

Reviewed by Editorial Team of Kiwilimón

Published: 24-09-2021

Preparation

30 mins

Low

Remove the kernels from the corn using a knife and blend the grains gradually in a food processor. You should obtain a creamy and smooth paste. Place the corn paste in a bowl and add the melted butter, egg yolks, grated cheese, sugar, and salt. Mix until combined. Set aside.