12 Soft Humitas Chilenas Recipes That Capture Handmade Tradition

Exploring the heartwarming culinary traditions of Chile, humitas are a cherished favorite. These soft corn cakes are perfect for family gatherings, bringing warmth and comfort to any table. From the creamy classic with cheese to a zesty version with chili peppers, each recipe offers its own special twist. Join me as we discover these delightful variations that have become staples in Chilean kitchens. Each one promises a truly enjoyable experience.

Traditional Cheese Humitas

Traditional Cheese Humitas are a delightful Chilean dish that showcases the rich flavors of corn and cheese, wrapped in a soft, tender masa. Humitas are similar to tamales but are unique in their preparation and taste, making them a beloved staple in Chilean cuisine. The combination of fresh corn, cheese, and spices creates a comforting dish that can be enjoyed as a snack, appetizer, or a main course.

Making Traditional Cheese Humitas is an engaging process that brings together simple ingredients to create something truly special. The fresh corn provides a sweet and earthy flavor, while the cheese adds a creamy texture and savory depth. This dish isn’t only delicious but also a wonderful way to experience the cultural heritage of Chile through its culinary traditions.

Ingredients (Serves 4-6):

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup crumbled cheese (such as queso fresco or feta)
• 1/2 cup milk
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8-10 corn husks, soaked in warm water for 30 minutes

Cooking Instructions:

1. Prepare the Corn: Start by removing the kernels from the fresh corn. You can do this by cutting the kernels off the cob with a sharp knife. Make sure to collect all the kernels in a large bowl.
2. Blend the Corn Mixture: In a food processor, blend about two-thirds of the corn kernels until you achieve a smooth puree. Combine this puree with the remaining whole kernels in a mixing bowl. This combination will provide texture and flavor to the humitas.
3. Mix Ingredients: In the bowl with the corn mixture, add the softened butter, milk, sugar, baking powder, salt, and black pepper. Stir the mixture until all the ingredients are well combined. The mixture should be creamy and slightly thick.
4. Incorporate the Cheese: Gently fold in the crumbled cheese into the corn mixture. Verify that the cheese is evenly distributed throughout the mixture, but be careful not to overmix as you want to maintain some of the cheese’s texture.
5. Prepare the Corn Husks: Take the soaked corn husks and pat them dry with a kitchen towel. Lay one husk flat on your work surface, with the wider end facing you. Spoon about 1/4 cup of the corn mixture onto the center of the husk.
6. Wrap the Humita: Fold the sides of the corn husk over the filling, then fold the bottom up to secure it. You can tie the humitas with a thin strip of corn husk or kitchen twine if desired. Repeat this process for the remaining mixture and husks.
7. Cook the Humitas: In a large pot or steamer, place a steaming rack or an inverted plate at the bottom. Add water until it reaches just below the rack. Arrange the wrapped humitas upright on the rack, cover the pot, and steam for about 45-60 minutes, or until the masa is set and firm to the touch.
8. Serve: Once cooked, carefully unwrap the humitas and serve warm. They can be enjoyed on their own or with a dollop of sour cream or salsa for added flavor.

Extra Tips: To enhance the flavor of your Traditional Cheese Humitas, consider adding chopped fresh herbs like basil or cilantro to the corn mixture. You can also experiment with different types of cheese, such as mozzarella or a spicy cheese for a kick.

Make sure to keep an eye on the water level in the pot while steaming to prevent it from drying out, and feel free to double the recipe to share this delightful dish with friends and family!

Sweet Corn and Basil Humitas

Sweet Corn and Basil Humitas are a delightful traditional Chilean dish that showcases the natural sweetness of fresh corn, complemented by fragrant basil. These soft, steamed corn cakes are wrapped in corn husks, making for a beautiful presentation and a unique flavor experience. Perfect for a family gathering or a cozy dinner, humitas can be served as a side dish or a light main course, inviting everyone to savor the essence of Chilean cuisine.

Making these humitas is a delightful culinary adventure that combines fresh ingredients and simple techniques. This recipe allows you to indulge in the vibrant flavors of corn and basil, creating a dish that’s both comforting and satisfying. With a little patience and care, you’ll have a plate of warm, delicious humitas ready to impress your family and friends.

Ingredients (Serves 4-6):

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup basil leaves, packed
• 1 cup milk
• 1 cup grated cheese (preferably queso fresco or mozzarella)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• Corn husks (about 12-15, soaked in warm water)

Cooking Instructions:

1. Prepare the Corn: Start by shucking the corn and removing the kernels from the cobs. You can do this using a sharp knife, cutting down the side of the cob to release the kernels. Set aside in a large mixing bowl.
2. Blend the Mixture: In a blender or food processor, combine 2 cups of the fresh corn kernels with the basil leaves and milk. Blend until you achieve a smooth consistency. This mixture will form the base of your humitas, imparting a rich flavor from the corn and the aromatic basil.
3. Combine Ingredients: In the bowl with the remaining corn kernels, add the blended corn-basil mixture, grated cheese, softened butter, sugar, baking powder, and salt. Mix everything together until well combined. The mixture should be slightly thick but easy to spoon.
4. Prepare the Corn Husks: Take the soaked corn husks and carefully pat them dry. Lay a husk flat on your work surface, with the narrower end facing towards you. Spoon about 1/4 cup of the humitas mixture onto the center of the husk.
5. Wrap the Humitas: Fold the sides of the husk over the mixture, then fold the bottom up to secure it. You can tie the top with a strip of husk or leave it as is. Repeat this process with the remaining mixture and husks, until all humitas are wrapped.
6. Steam the Humitas: Fill a large pot with water and bring it to a boil. Place a steaming rack or a heatproof plate at the bottom of the pot, then arrange the wrapped humitas upright in the pot. Cover the pot with a lid and steam for about 45-60 minutes, or until the humitas are firm and cooked through.
7. Serve: Once cooked, carefully remove the humitas from the pot. Allow them to cool slightly before serving. Unwrap the husks and enjoy your sweet corn and basil humitas warm, optionally with a sprinkle of cheese on top.

Extra Tips:

For the best flavor, use fresh, sweet corn if possible, as it greatly enhances the taste of the humitas. You can also experiment by adding different herbs or spices to the mixture, such as cilantro or a hint of chili for a spicy kick. Humitas can be made ahead of time and frozen; simply steam them directly from the freezer when ready to enjoy!

Spicy Humitas With Chili Peppers

Humitas are a traditional Chilean dish that showcases the delightful flavors of corn, cheese, and spices, all wrapped in corn husks and steamed to perfection. This particular recipe adds an exciting twist with the inclusion of chili peppers, giving the dish a spicy kick that elevates the classic humitas experience. Perfect for gatherings or a cozy meal at home, these spicy humitas are sure to impress your family and friends with their vibrant flavors and comforting texture.

The combination of sweet corn and creamy cheese is beautifully complemented by the heat of the chili peppers, which can be adjusted to your liking. Whether you’re a spice enthusiast or just looking to add a little warmth to your meal, this recipe will guide you through creating a batch of humitas that will tantalize your taste buds. Gather your ingredients, and let’s plunge into this culinary adventure!

Ingredients (Serves 4-6):

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup crumbled feta cheese
• 1 cup diced chili peppers (mild or hot, according to preference)
• 1/2 cup milk
• 1/2 cup cornmeal
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallions
• 2 tablespoons butter, melted
• 1 tablespoon baking powder
• 1 teaspoon salt
• Corn husks (soaked in warm water for 30 minutes)

Cooking Instructions:

1. Prepare the Corn: Start by shucking the corn and removing the kernels from the cobs. You can use a sharp knife to slice the kernels off, making sure you capture as much of the juice as possible. Place the kernels in a large mixing bowl.
2. Blend the Mixture: In a blender or food processor, add about half of the corn kernels and blend until smooth. This will help create a creamy base for your humitas. Combine the blended mixture with the remaining whole corn kernels in the mixing bowl.
3. Add Remaining Ingredients: To the corn mixture, add the crumbled feta cheese, diced chili peppers, milk, cornmeal, chopped cilantro, scallions, melted butter, baking powder, and salt. Stir everything together until well combined, making sure that the cheese and peppers are evenly distributed throughout the corn mixture.
4. Prepare the Corn Husks: Take the soaked corn husks and carefully dry them with a clean kitchen towel. Lay a husk flat on a clean surface and add a couple of tablespoons of the corn mixture onto the center of the husk.
5. Wrap the Humitas: Fold the sides of the corn husk over the filling, then fold the bottom up to create a sealed package. Repeat this process with the remaining husks and filling.
6. Steam the Humitas: Place the wrapped humitas upright in a steaming basket or a large pot with a steamer insert. Fill the bottom of the pot with water, making sure it doesn’t touch the humitas. Cover with a lid and steam for about 40-50 minutes, or until the humitas are firm and cooked through.
7. Serve: Carefully remove the humitas from the steamer and allow them to cool slightly. Serve warm, garnished with extra cilantro or chili peppers if desired.

Extra Tips:

When making spicy humitas, you can experiment with different types of chili peppers to find the perfect balance of heat for your taste. For a milder version, opt for poblano or jalapeño peppers, while serrano or habanero will add more heat.

Additionally, verify that the corn is fresh and sweet, as it notably impacts the overall flavor of the dish. If you have leftovers, humitas can be easily reheated in a microwave or steamer, making them a convenient meal option for busy days. Enjoy your cooking!

Humitas With Fresh Herbs

Humitas are a traditional Chilean dish made from fresh corn, which is blended with a delightful array of herbs and spices, then wrapped in corn husks and steamed to perfection. This dish isn’t only a staple in Chilean cuisine but also a wonderful way to showcase the vibrant flavors of fresh herbs.

Humitas can be enjoyed as a main course or a side dish, and their adaptability makes them a favorite among both vegetarians and meat lovers.

In this particular recipe, the addition of fresh herbs elevates the dish, bringing a burst of flavor that complements the sweetness of the corn. Using ingredients that are fresh and in season can make a significant difference in taste, so when preparing Humitas with fresh herbs, always opt for the best quality ingredients available.

Serve these delicious bundles warm, and watch as they become a highlight of your meal.

Ingredients (Serves 4-6):

• 4 cups fresh corn kernels (about 8 ears of corn)
• 1 cup milk
• 2 tablespoons butter, melted
• 1 cup crumbled queso fresco (or feta cheese)
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 1 teaspoon baking powder
• Salt and black pepper to taste
• Corn husks (about 12-15, soaked in warm water)

Cooking Instructions:

1. Prepare the Corn: Start by removing the corn kernels from the cobs. You can do this by standing the cob upright in a bowl and slicing down the sides with a sharp knife. Make certain to scrape the cob to get all the sweet corn milk as well.
2. Blend the Mixture: In a blender or food processor, combine the corn kernels, milk, and melted butter. Blend until you achieve a smooth consistency. This mixture should have a creamy texture that binds the other ingredients together.
3. Mix in the Herbs and Cheese: In a large mixing bowl, combine the blended corn mixture with crumbled queso fresco, chopped basil, cilantro, and parsley. Add the baking powder, and season with salt and black pepper to taste. Stir everything together until well combined.
4. Prepare the Corn Husks: Take the soaked corn husks and pat them dry with a clean towel. Choose the largest husks for wrapping. Place about 1/4 cup of the corn mixture in the center of each husk. Fold the sides over the filling, then fold the bottom up to secure the filling inside.
5. Steam the Humitas: Arrange the wrapped humitas upright in a steamer basket, making sure they’re tightly packed but not overcrowded. Steam them over simmering water for about 40-50 minutes, or until the humitas are firm and set.
6. Serve and Enjoy: Once steamed, carefully unwrap the humitas and serve them warm. You can drizzle them with additional melted butter or serve them alongside a fresh salad for a complete meal.

Extra Tips:

When making Humitas with fresh herbs, feel free to experiment with different herbs according to your taste preferences. You can also add other ingredients such as diced jalapeños for a spicy kick or nuts for added texture.

Remember to keep an eye on the steaming process; if the water evaporates, add more to guarantee they cook evenly and don’t dry out. Enjoy the delicious flavors of these traditional Chilean delights!

Humitas With Corn and Pumpkin

Humitas, a traditional Chilean dish, is a delightful treat that showcases the natural sweetness of corn and the earthy tones of pumpkin. These savory corn cakes are wrapped in corn husks and steamed to perfection, resulting in a moist, flavorful dish that’s often enjoyed as a snack or side dish. The combination of corn and pumpkin offers a unique and hearty flavor profile, making humitas a beloved staple in Chilean cuisine.

Preparing humitas with corn and pumpkin is an engaging culinary experience that invites you to explore the rich flavors of the ingredients. The dish isn’t only satisfying but also a wonderful way to celebrate the bounty of fresh produce. Whether served at a family gathering or as a comforting meal at home, these humitas are sure to impress and delight.

Ingredients (Serves 4-6)

• 2 cups of fresh corn kernels (about 4-5 ears of corn)
• 1 cup of pumpkin, peeled and diced
• 1 cup of milk
• 1/2 cup of cornmeal
• 1/2 cup of grated cheese (optional)
• 1/4 cup of chopped fresh basil or cilantro
• 1 tablespoon of sugar
• 1 teaspoon of baking powder
• Salt to taste
• Corn husks for wrapping

Cooking Instructions

1. Prepare the Corn and Pumpkin: Start by husking the corn and removing the kernels from the cobs. You should have about 2 cups of fresh corn kernels. Next, peel and dice the pumpkin into small cubes. Steam the pumpkin pieces until they’re tender, which should take about 10-15 minutes.
2. Blend the Mixture: In a blender or food processor, combine the fresh corn kernels, steamed pumpkin, and milk. Blend until you achieve a smooth mixture, guaranteeing that the corn and pumpkin are well incorporated.
3. Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, sugar, baking powder, and salt. Make sure the ingredients are evenly mixed to guarantee proper texture and flavor in the final dish.
4. Combine Wet and Dry Ingredients: Pour the blended corn and pumpkin mixture into the bowl with the dry ingredients. Stir gently until everything is well combined. If using, fold in the grated cheese and chopped herbs for added flavor.
5. Prepare the Corn Husks: Soak the corn husks in warm water for about 30 minutes to make them pliable. Once softened, drain and pat dry. Lay one husk flat, scoop about 1/4 cup of the humita mixture onto the center, and fold the sides of the husk over the mixture, then fold the bottom up to secure it. Repeat this process with the remaining mixture and husks.
6. Steam the Humitas: Place the wrapped humitas in a steamer basket over boiling water. Cover and steam for about 30-40 minutes, or until the humitas are firm and fully cooked. You may need to check the water level and add more as necessary to prevent burning.
7. Serve and Enjoy: Once cooked, carefully unwrap the humitas from the corn husks. Serve warm as a side dish or a snack, and enjoy the delicious flavors of corn and pumpkin.

Extra Tips

To enhance the flavor of your humitas, consider adding spices such as cumin or paprika to the mixture for a subtle kick. Additionally, if you want to make them even creamier, you can increase the amount of cheese or milk used.

Be sure to taste the mixture before wrapping it in corn husks to adjust the seasoning to your preference. Finally, enjoy them fresh, but if you have leftovers, they can be stored in the refrigerator and reheated for a quick snack or meal.

Vegan Humitas With Nutritional Yeast

Humitas are a traditional Chilean dish, typically made from corn and cheese, wrapped in corn husks, and steamed to perfection. This vegan version swaps out the cheese for nutritional yeast, which provides a similar cheesy flavor while keeping the dish plant-based. It’s a delightful option for those seeking a dairy-free alternative without sacrificing taste.

These humitas aren’t only delicious but also packed with nutrients from the corn and additional ingredients. Making Vegan Humitas With Nutritional Yeast is a wonderful way to celebrate the flavors of Chilean cuisine while accommodating vegan dietary preferences. The sweet corn mixed with the creamy texture of the blended ingredients creates a satisfying dish that can be enjoyed as a snack or a main course.

Whether you’re familiar with humitas or trying them for the first time, this recipe will transport your taste buds to the vibrant streets of Chile.

Ingredients (serving size: 4-6 people)

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup almond milk (or your preferred plant-based milk)
• 1/2 cup nutritional yeast
• 1/4 cup olive oil
• 1/4 cup chopped fresh basil or cilantro
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon black pepper
• 12-15 corn husks (soaked in warm water for 30 minutes)
• Optional: additional spices or herbs to taste (such as paprika or garlic powder)

Cooking Instructions

1. Prepare the Corn: Start by shucking the corn and removing the kernels from the cobs. You can do this by cutting the kernels off with a sharp knife. Reserve the cobs for another use, such as making corn broth.
2. Blend the Mixture: In a blender, combine the fresh corn kernels, almond milk, nutritional yeast, olive oil, basil or cilantro, salt, baking powder, and black pepper. Blend until smooth but still slightly chunky to maintain some texture. Adjust seasoning as needed.
3. Prepare the Corn Husks: Take the soaked corn husks and pat them dry. You’ll use these to wrap the humitas. Lay a corn husk flat on a clean surface, and if it’s too small, you can overlap two husks.
4. Fill the Husks: Spoon about 1/4 to 1/3 cup of the corn mixture into the center of each corn husk. Fold the sides over the filling, then fold up the bottom to secure the filling inside. You can tie the humitas with a strip of corn husk or kitchen twine to keep them from opening during cooking.
5. Steam the Humitas: Place the wrapped humitas in a steamer basket or a large pot with a steaming rack. Add enough water to the pot to create steam (without submerging the humitas). Cover and steam for about 30-40 minutes, or until the humitas are firm and cooked through.
6. Serve: Carefully remove the humitas from the steamer and let them cool slightly before unwrapping. Serve warm as a snack or main dish, optionally garnished with additional herbs or a drizzle of olive oil.

Extra Tips

When making Vegan Humitas, feel free to experiment with different herbs and spices to suit your taste. Adding some diced jalapeños can give a spicy kick, while cumin can enhance the flavor profile.

If you prefer a sweeter version, consider adding a touch of maple syrup or agave to the mixture. Always verify that the corn husks are adequately soaked to make them pliable for wrapping. Enjoy your delicious and nutritious humitas!

Humitas With Feta and Olives

Humitas is a traditional Chilean dish that showcases the delightful flavors of sweet corn and fresh herbs wrapped in corn husks. This version incorporates tangy feta cheese and savory olives, creating a perfect balance of flavors that will tantalize your taste buds. Ideal for a cozy family dinner or as a unique addition to a festive gathering, these humitas are sure to impress.

Making humitas might seem intimidating at first, but with a little patience and some simple steps, you’ll be serving up these delicious bundles in no time. The combination of creamy feta and briny olives adds a wonderful depth to the sweet corn mixture, making it a standout dish. Gather your ingredients and let’s plunge into this delightful recipe!

Ingredients (Serves 4-6)

• 6 large ears of fresh corn, husked
• 1 cup crumbled feta cheese
• 1/2 cup pitted and chopped olives (green or black)
• 1/4 cup chopped fresh basil or cilantro
• 1/4 cup finely chopped onion
• 2 tablespoons olive oil
• 1 teaspoon baking powder
• Salt and pepper to taste
• Corn husks (soaked in water for 30 minutes)

Cooking Instructions

1. Prepare the Corn Mixture: Start by cutting the kernels off the corn cobs using a sharp knife. Place the kernels in a large mixing bowl. Add the crumbled feta cheese, chopped olives, fresh herbs, finely chopped onion, olive oil, baking powder, salt, and pepper to the bowl. Mix all the ingredients together until well combined.
2. Prepare the Corn Husks: Drain the soaked corn husks and pat them dry with a clean kitchen towel. Choose the largest husks for wrapping. Lay a husk flat on a clean surface, and if it’s too thin, you can layer two husks together for added strength.
3. Assemble the Humitas: Take about 1/4 to 1/3 cup of the corn mixture and place it in the center of the corn husk. Fold the sides of the husk over the filling, then fold the bottom up to secure the mixture inside. Repeat this process for each husk and filling until all the mixture is used up.
4. Steam the Humitas: Place a steamer basket in a large pot and fill the pot with water, making sure the water doesn’t touch the bottom of the basket. Arrange the wrapped humitas in the basket, standing them upright if possible. Cover the pot with a lid and bring the water to a boil. Reduce the heat and steam the humitas for about 40-50 minutes, or until the corn is fully cooked and the mixture is set.
5. Serve: Once cooked, carefully remove the humitas from the steamer and let them cool slightly. Serve warm as a side dish or as a main course, and enjoy the unique flavor combination of feta and olives.

Extra Tips

When making humitas, feel free to experiment with different types of cheese or add extra ingredients like chopped sun-dried tomatoes or spices to customize the flavor to your liking.

Additionally, it’s crucial to confirm that the corn husks are pliable enough for wrapping; soaking them in warm water helps with this. If you have any filling leftover, it can be baked in a small dish and served as a tasty dip alongside the humitas. Enjoy your cooking!

Humitas With Roasted Garlic

Humitas with Roasted Garlic is a delightful Chilean dish that combines the sweet, earthy flavors of fresh corn with the aromatic touch of roasted garlic. These savory corn cakes are a staple in Chilean cuisine, often enjoyed as a snack or a side dish. The addition of roasted garlic enhances the dish, giving it a rich and deep flavor that complements the sweetness of the corn perfectly. This recipe is sure to impress your family and friends with its unique taste and comforting texture.

Making humitas can be a fun and rewarding experience, especially when you gather fresh ingredients and prepare them with care. The process involves blending the corn, mixing it with other ingredients, and then wrapping it in corn husks before steaming. This method of cooking not only preserves the flavors but also keeps the humitas moist and tender.

Whether you’re hosting a gathering or simply wanting to try something new, Humitas with Roasted Garlic is a fantastic choice that will satisfy your culinary cravings.

Ingredients (Serves 4-6)

• 4 cups fresh corn kernels (about 8-10 ears)
• 1 cup milk
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheese (such as queso fresco or mozzarella)
• 1 head of garlic
• 1 tablespoon olive oil
• 12-15 corn husks (soaked in warm water for 30 minutes)

Cooking Instructions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle it with olive oil, and wrap it in aluminum foil. Place it in the oven and roast for about 30-35 minutes until the cloves are soft and caramelized. Once done, let it cool slightly before squeezing the roasted garlic out of the cloves into a bowl.
2. Prepare the Corn Mixture: In a food processor, combine the fresh corn kernels, milk, melted butter, baking powder, salt, and black pepper. Process the mixture until it’s a smooth puree, but be careful not to over-blend; some texture is desirable.
3. Mix in Cheese and Garlic: Add the roasted garlic to the corn mixture along with the shredded cheese. Stir well to combine all the ingredients, making certain of an even distribution of flavors.
4. Wrap the Mixture: Take the soaked corn husks and lay them flat. Place about 1/4 to 1/3 cup of the corn mixture in the center of each husk. Fold the sides over the filling, then fold up the bottom to create a secure package. Repeat until all the mixture is used.
5. Steam the Humitas: In a large steamer pot, arrange the wrapped humitas upright. Fill the bottom with water (making sure it doesn’t touch the humitas) and cover with a lid. Steam for about 40-50 minutes, or until the humitas are firm and cooked through.
6. Serve and Enjoy: Once cooked, carefully unwrap the humitas and serve them warm. They can be enjoyed as is or with a drizzle of olive oil or a sprinkle of additional cheese on top.

Extra Tips

When making Humitas with Roasted Garlic, using fresh corn is key to achieving the best flavor and texture. If fresh corn isn’t available, frozen corn can be used as a substitute, but be sure to thaw and drain it well before blending.

Additionally, you can customize the cheese used in the filling to suit your taste preferences, and feel free to experiment by adding herbs or spices for a unique twist. Finally, make sure that the corn husks are adequately soaked to avoid tearing, making the wrapping process easier.

Enjoy your cooking adventure!

Humitas With Spinach and Cheese

Humitas With Spinach and Cheese is a delightful Chilean dish that blends the sweetness of corn with the savory flavors of cheese and spinach. This traditional recipe is both comforting and nutritious, making it a perfect addition to any meal.

Humitas are fundamentally steamed corn cakes, wrapped in corn husks, and can be enjoyed as a main dish or a side. The combination of fresh spinach and creamy cheese adds an extra layer of richness, creating a satisfying experience for the palate.

Making Humitas With Spinach and Cheese is an engaging process that allows you to connect with the ingredients and the culture behind this cherished dish. The vibrant green spinach complements the golden corn, making for a visually appealing presentation.

Whether you’re preparing this for a family gathering or a cozy dinner at home, these humitas are sure to impress your guests and leave them asking for seconds.

Ingredients (Serves 4-6):

• 4 cups of fresh corn kernels (about 6-8 ears of corn)
• 1 cup of fresh spinach, chopped
• 1 cup of crumbled cheese (such as queso fresco or feta)
• 1/2 cup of finely chopped onions
• 1/4 cup of butter, melted
• 1/4 cup of cornmeal
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• Corn husks for wrapping

Cooking Instructions:

1. Prepare the Corn Husks: Soak the corn husks in warm water for about 30 minutes to soften them. This will make them pliable and easier to wrap around the humitas later.
2. Blend the Corn: In a blender or food processor, blend the corn kernels until they form a smooth paste. You can leave some small chunks for texture if you prefer.
3. Mix Ingredients: In a large bowl, combine the blended corn, chopped spinach, crumbled cheese, finely chopped onions, melted butter, cornmeal, baking powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
4. Assemble the Humitas: Drain the corn husks and lay one flat on a clean surface. Spoon about 2-3 tablespoons of the corn mixture onto the center of the husk. Fold the sides over the filling and then fold the bottom up to secure it. Repeat this process with the remaining husks and mixture.
5. Steam the Humitas: Place the wrapped humitas upright in a large steamer basket. Fill the bottom of the steamer with water and bring it to a boil. Cover and steam the humitas for about 40-50 minutes, or until they’re firm and fully cooked.
6. Serve: Carefully unwrap the humitas from the corn husks and serve them warm. Enjoy them on their own or with a side of salsa or avocado, depending on your preference.

Extra Tips:

When making Humitas With Spinach and Cheese, using fresh ingredients is key to achieving the best flavor and texture. If you can’t find fresh corn, frozen corn kernels can be a suitable alternative, though the flavor may differ slightly.

Additionally, feel free to experiment with different types of cheese or add herbs and spices to suit your taste. For an extra burst of flavor, try adding a pinch of chili flakes to the mixture.

Don’t rush the steaming process; ensuring they’re fully cooked is vital for the best results. Enjoy your culinary adventure!

Humitas With Smoked Paprika

Humitas, a traditional Chilean dish, are a delightful treat made from fresh corn that combines sweet and savory flavors. This particular recipe adds a twist with the inclusion of smoked paprika, giving the humitas a subtle smokiness that elevates the dish to new heights. They’re typically served as a snack or side dish, making them perfect for family gatherings or casual get-togethers.

Whether you’re familiar with Chilean cuisine or trying humitas for the first time, this recipe is sure to please your palate. Making humitas is a wonderful way to celebrate the sweet, natural flavor of corn. The mixture of fresh corn, cheese, and spices is wrapped in corn husks and steamed to perfection.

The addition of smoked paprika not only enhances the flavor but also gives the humitas a beautiful golden hue. With a bit of patience and love, you can create these delicious parcels that are both comforting and satisfying.

Ingredients (serving size: 4-6 people)

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup crumbled cheese (such as queso fresco or feta)
• 1 medium onion, finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10-12 dried corn husks (soaked in warm water for 30 minutes)
• 1/2 cup fresh basil or cilantro, chopped (optional for garnish)

Cooking Instructions

1. Prepare the Corn: Start by removing the kernels from the corn cobs using a sharp knife. You should have about 4 cups of fresh corn kernels. Place the kernels in a large mixing bowl.

2. Sauté the Onions: In a skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and sauté until translucent and fragrant, about 5-7 minutes. This step enhances the flavor of the humitas.

3. Mix the Ingredients: In the bowl with the corn kernels, add the sautéed onions, crumbled cheese, smoked paprika, baking powder, salt, and black pepper. Stir everything together until well combined. The cheese will add creaminess, while the smoked paprika will infuse a rich flavor.

4. Prepare the Corn Husks: Take the soaked corn husks and pat them dry. Lay one husk flat on a clean surface. Place about 2-3 tablespoons of the corn mixture in the center of the husk. Fold the sides over the mixture, then fold up the bottom to create a sealed package.

Repeat this for the remaining mixture and husks.

5. Steam the Humitas: In a large pot, add about an inch of water and place a steaming rack or a heatproof plate at the bottom. Arrange the wrapped humitas upright in the pot, cover with a lid, and steam for about 30-40 minutes. The humitas should be firm to the touch and the corn should be fully cooked.

6. Serve: Carefully remove the humitas from the pot using tongs. Allow them to cool slightly before serving. You can garnish with fresh basil or cilantro if desired, adding a fresh touch to the dish.

Extra Tips

When making humitas, it’s important to use fresh corn for the best flavor and texture. If fresh corn isn’t available, you can use frozen corn, but make sure to thaw and drain it well before using.

Additionally, feel free to experiment with different cheeses or herbs to customize the flavor to your liking. Humitas can be made ahead of time and reheated in a steamer or microwave for a quick and satisfying meal. Enjoy your delicious humitas with smoked paprika as a delightful side dish or a unique appetizer!

Mini Humitas for Appetizers

Mini Humitas are a delightful Chilean dish that can serve as the perfect appetizer for any gathering. Traditionally made with fresh corn and cheese, these bite-sized treats are wrapped in corn husks, giving them a unique flavor and texture that highlights the natural sweetness of the corn. They’re not only easy to prepare but also customizable, allowing you to add your favorite herbs and spices to enhance their taste.

Mini Humitas are sure to impress your guests with their vibrant color and delicious flavor. These mini delights aren’t only a celebration of corn but also a nod to Chilean culture. They can be served warm or at room temperature, making them versatile for any occasion. Whether you’re hosting a party or just want a special snack, these Mini Humitas will transport you to the heart of Chile with every bite.

Now, let’s explore the ingredients and the cooking process to create these tasty morsels.

Ingredients (Serves 4-6)

• 4 cups of fresh corn kernels (about 6-8 ears of corn)
• 1 cup of crumbled cheese (queso fresco or feta)
• 1/2 cup of chopped fresh basil or cilantro
• 1/4 cup of finely chopped onion
• 2 tablespoons of butter, melted
• 1 tablespoon of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 12-15 dried corn husks (soaked in warm water for 30 minutes)

Cooking Instructions

1. Prepare the Corn: Start by shucking the corn and removing the kernels from the cob. You can use a sharp knife to carefully cut the kernels off. Measure out 4 cups of fresh corn kernels and place them in a large mixing bowl.
2. Blend the Mixture: In a blender or food processor, combine about 2 cups of the corn kernels with the melted butter, sugar, and seasonings (salt, pepper, and baking powder). Blend until the mixture is smooth and creamy. This will create a flavorful base for your humitas.
3. Combine Ingredients: Pour the blended corn mixture back into the bowl with the remaining whole corn kernels. Add the crumbled cheese, chopped basil or cilantro, and finely chopped onion. Gently mix everything together until well combined, making sure that the ingredients are evenly distributed.
4. Prepare the Corn Husks: After soaking the dried corn husks for 30 minutes, drain them and pat them dry. Lay one corn husk flat on a clean surface, with the wider end facing you. Place about 2-3 tablespoons of the corn mixture in the center of the husk.
5. Wrap the Humitas: Fold the sides of the husk over the filling and then fold the bottom up to create a small package. If necessary, you can tie the package with a strip of corn husk or kitchen twine to secure it.
6. Steam the Humitas: In a large pot or steamer, arrange the wrapped humitas standing upright. Add water to the bottom of the pot, making sure it doesn’t touch the humitas. Cover the pot and steam for about 30-40 minutes, or until the humitas are firm and cooked through.
7. Serve: Once cooked, carefully unwrap the humitas and serve them warm as an appetizer. They can be enjoyed plain or with a drizzle of olive oil or hot sauce for an extra kick.

Extra Tips

When making Mini Humitas, feel free to experiment with various herbs and spices to suit your taste preferences. You can add ingredients such as jalapeños for a spicy kick or different cheeses for a unique flavor profile.

Make sure to thoroughly soak the corn husks to guarantee they’re pliable and easy to wrap. If you find the husks too dry, they may crack or break during the wrapping process. Finally, these can be made in advance and reheated, making them a convenient option for entertaining!

Dessert Humitas With Cinnamon and Sugar

Dessert humitas are a delightful twist on the traditional savory humitas found in Chilean cuisine. This sweet version incorporates the natural sweetness of corn, enhanced with the warm flavors of cinnamon and sugar, creating a comforting dessert that’s perfect for any occasion.

The dish isn’t only a treat for the taste buds but also a joyous celebration of the rich culinary heritage of Chile. Served warm, these humitas can evoke feelings of nostalgia, reminding you of family gatherings and festive celebrations.

Making dessert humitas is a straightforward process, perfect for both experienced cooks and beginners. The main ingredient, fresh corn, is blended to create a smooth batter that’s mixed with sugar, cinnamon, and a hint of butter.

Wrapped in corn husks, the sweet mixture is then steamed to perfection, resulting in a soft, moist treat that’s sure to impress. Whether enjoyed on their own or paired with a dollop of cream, dessert humitas are a must-try for anyone looking to explore the sweeter side of Chilean cuisine.

Ingredients (Serves 4-6)

• 6 ears of fresh corn, husked
• 1 cup of sugar
• 1 teaspoon of ground cinnamon
• 1/4 cup of unsalted butter, softened
• 1/2 cup of milk
• 1/4 teaspoon of salt
• Corn husks, soaked in warm water for wrapping

Cooking Instructions

1. Prepare the Corn: Start by removing the kernels from the corn cobs. You can use a sharp knife to carefully slice down the sides of each cob, making sure to collect all the kernels in a bowl. Set the kernels aside as you’ll need them for the batter.
2. Blend the Ingredients: In a blender or food processor, add the corn kernels, softened butter, milk, sugar, ground cinnamon, and salt. Blend the mixture until it reaches a smooth and creamy consistency. This will be the base of your dessert humitas.
3. Prepare the Corn Husks: Take the soaked corn husks and pat them dry. Choose the larger husks to wrap your humitas. You can overlap smaller husks or use two together if necessary. This will guarantee that the filling stays intact during steaming.
4. Assemble the Humitas: Spoon a generous amount of the corn mixture onto the center of each corn husk. Fold the sides of the husk over the filling, then fold the bottom up to secure the mixture inside. You can also tie the humitas with a string or strip of husk if you’d like to keep them closed.
5. Steam the Humitas: Place the wrapped humitas in a steamer basket or a large pot with a steaming rack. Add enough water to the pot to create steam, but make sure it doesn’t touch the humitas. Cover the pot and steam for about 30-40 minutes, or until the humitas are firm and set.
6. Serve and Enjoy: Remove the humitas from the steamer and let them cool slightly before serving. They can be enjoyed warm, and you may sprinkle a little extra cinnamon and sugar on top for added sweetness.

Extra Tips

When making dessert humitas, using fresh corn is key for achieving the best flavor and texture. If fresh corn is unavailable, you can use frozen corn, but be sure to thaw and drain it before blending.

Additionally, feel free to adjust the amount of sugar and cinnamon based on your personal taste preferences. These humitas can be stored in the refrigerator for a couple of days and reheated in a steamer or microwave, making them a great make-ahead dessert option.