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Humita andina with corn and sour cream
Steamed fresh corn cakes wrapped in traditional corn husks

Andean Humita

Author: Flavelo
Recipes Main Courses
Humita is the gift of the Andes: it seals the sweet taste of fresh corn in its own leaf (husk). This is neither polenta nor bread, but a creamy, steamed 'pudding' thickened by the starch of fresh milky corn. Making it is a true ritual, and the result is a fragrant, wrapped surprise.
🕒 Prep Time 30 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Sharp knife for cutting the corn
  • Food processor or grinder
  • Steamer insert or steamer pot
  • String for tying

Allergen Information

⚠️ Milk

Instructions

1 ✓

Carefully peel the husks off the corn cobs, try to keep the leaves intact. Set aside the largest ones, you will use these for wrapping.

Tip: Cut the cob at the base of the leaves to make peeling easier.
2 ✓

Cut the kernels off the cob and purée them in a food processor.

Tip: The 'milk' (starchy juice) of fresh corn is the binding agent, do not throw it away!
3 ✓

Chop the onion finely and sauté in the butter until translucent.

Tip: The sweetness of the onion and richness of the butter provide the base flavour.
4 ✓

Mix the onion into the corn purée, add salt and basil. If it is too runny, add a spoonful of cornflour.

Tip: The mixture should be thick but spreadable.
5 ✓

Take two husk leaves, lay them crosswise on top of each other. Put some mixture in the middle, press a piece of cheese into it, then fold into a parcel shape.

Tip: The cheese should be completely covered by the mixture so it doesn't leak out while melting.
6 ✓

Tie the parcels with string or a thin strip of husk.

Tip: Tie tightly so it doesn't open during steaming.
7 ✓

Place the parcels in a steamer and steam covered for about 40-45 minutes until the mixture sets.

Tip: The water should never touch the parcels, only the steam should work!

Recipe FAQ

Can I use tinned corn?
Unfortunately not. The texture of humita comes from the natural starch in *fresh* corn. Tinned corn is already heat-treated, so it won't thicken properly.
What can I replace the husk with?
In an emergency, you can wrap it in aluminium foil, but then the characteristic, delicate plant aroma will be lost.

Ingredients

  • 6 ears Fresh corn on the cob (with husk)
  • 1 whole Onion
  • 100 g Cheese (Mozzarella or fresh cheese)
  • 50 g Butter or Lard
  • 1 tsp Salt
  • 1 pinch Dried basil