13 Savory Humita Recipes That Highlight Traditional Flavor

Exploring the delightful world of humitas is like taking a flavorful trip across South America. This traditional dish offers a peek into the rich agricultural heritage of each region, with its unique ingredients and flavors. From the classic Argentine style to the spicy variations in Chile, there’s so much to savor. Get ready to discover these 13 savory humita recipes that will surely inspire your next kitchen adventure. Let’s embark on this culinary journey together!

Classic Argentine Humitas

Classic Argentine Humitas are a delightful dish that embodies the rich culinary tradition of Argentina. Made primarily from fresh corn, these savory treats are wrapped in corn husks and steamed, resulting in a moist and flavorful filling. Humitas have been enjoyed for centuries and are often served as a side dish, snack, or even a main course. They’re a wonderful way to showcase the sweet and earthy taste of corn while incorporating various spices and ingredients that add depth to the dish.

The beauty of humitas lies in their versatility; they can be made with a variety of fillings and spices, accommodating different tastes and preferences. In this recipe, we’ll focus on the classic preparation that includes cheese and onions, giving you a taste of authentic Argentine culture. Whether enjoyed at a family gathering or as a comforting meal at home, this dish is sure to bring warmth and satisfaction to any table.

Ingredients (Serves 4-6):

• 6 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup crumbled queso fresco (or ricotta cheese)
• 1 medium onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 12 corn husks, soaked in hot water for 30 minutes
• Additional corn husks for wrapping

Cooking Instructions:

1. Prepare the Corn: Start by removing the kernels from the corn cobs using a sharp knife. If fresh corn isn’t available, you can use frozen corn, but fresh corn offers the best flavor and texture.
2. Blend the Corn Mixture: In a food processor, combine the corn kernels, melted butter, baking powder, salt, black pepper, and cumin. Blend until you achieve a smooth but slightly chunky mixture. Set aside to allow the flavors to meld.
3. Cook the Onions: In a skillet over medium heat, add the finely chopped onions and sauté until they become translucent and soft, about 5-7 minutes. This step enhances the flavor of the onion and adds a lovely aroma to your humitas.
4. Combine Ingredients: In a large mixing bowl, combine the corn mixture with the sautéed onions, crumbled cheese, and chopped basil. Mix well until all ingredients are evenly incorporated.
5. Prepare Corn Husks: Take the soaked corn husks and pat them dry. Lay them flat on a clean surface, with the wide end facing you. If the husks are too small, you can overlap them to create a larger surface for wrapping.
6. Fill and Wrap: Spoon about 1/4 cup of the corn mixture onto the center of each corn husk. Fold the sides of the husk over the filling, then fold up the bottom to create a secure package. Repeat this process until all the mixture is used.
7. Steam the Humitas: Place the wrapped humitas upright in a steamer basket or a large pot with a steaming rack. Add water to the pot (but not enough to touch the humitas) and bring it to a boil. Cover and steam for about 40-45 minutes or until the humitas are firm to the touch.
8. Serve: Once cooked, carefully remove the humitas from the steamer and let them cool slightly. Serve warm, with additional cheese or sauce if desired.

Extra Tips: When making humitas, feel free to experiment with different types of cheese or herbs to suit your taste. Adding a pinch of chili powder or diced jalapeños can give the dish an exciting kick.

Additionally, you can prepare humitas ahead of time and freeze them before steaming; simply steam them straight from the freezer, adding a few extra minutes to the cooking time. Enjoy this traditional dish with friends and family—it’s sure to be a hit!

Chilean Humitas Steamed in Corn Husks

Chilean Humitas are a traditional dish made from fresh corn, often enjoyed as a savory snack or a side dish. These delightful parcels are filled with a mixture of ground corn, cheese, and spices, then wrapped in corn husks and steamed until soft and flavorful. The recipe is a wonderful way to celebrate the taste of summer corn and can be easily adapted to suit various dietary preferences. Humitas are a cherished part of Chilean cuisine that brings families together, making it perfect for gatherings and special occasions.

Preparing Humitas isn’t only a culinary experience but also a chance to connect with the rich cultural heritage of Chile. While they may seem intricate at first, the process is quite simple, and the end result is well worth the effort. The combination of sweet corn and savory cheese wrapped in a natural corn husk creates a unique and delicious dish that will impress your family and friends.

So, gather your ingredients and get ready to create this delicious, comforting dish that showcases the essence of Chilean flavors.

Ingredients (Serves 4-6)

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup crumbled queso fresco or feta cheese
• 1/2 cup unsalted butter, softened
• 1 medium onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup sugar
• 1 teaspoon baking powder
• Salt and pepper to taste
• 12-15 large corn husks, soaked in warm water

Cooking Instructions

1. Prepare the Corn: Begin by shucking the corn and removing the kernels from the cob. You’ll need about 4 cups of fresh corn. Use a sharp knife to carefully cut along the cob, making sure you capture all the kernels without cutting too deep into the cob itself.
2. Make the Dough: In a food processor, combine the corn kernels (reserve a handful for garnish), softened butter, sugar, baking powder, and a pinch of salt. Pulse until you have a smooth, slightly chunky mixture. The texture should be creamy but still have some corn pieces for added texture.
3. Sauté the Onions: In a skillet over medium heat, sauté the chopped onion until it becomes translucent, about 5 minutes. Remove from heat and allow to cool slightly before adding to the corn mixture.
4. Add Cheese and Herbs: To the corn mixture, add the crumbled queso fresco or feta cheese, sautéed onions, fresh basil, and pepper to taste. Mix everything well until all the ingredients are incorporated.
5. Prepare the Corn Husks: Take the soaked corn husks and pat them dry. Select the largest husks for wrapping your humitas. Place a generous spoonful of the corn mixture onto the center of each husk, fold the sides over, and then fold up the bottom to secure the filling inside.
6. Steam the Humitas: Arrange the wrapped humitas upright in a steamer basket or a large pot with a steamer insert. Add water to the pot, cover, 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 let them cool slightly. They can be served warm, garnished with reserved corn kernels or fresh basil if desired.

Extra Tips

When preparing Chilean Humitas, it’s crucial to use fresh corn when in season for the best flavor and texture. If fresh corn is unavailable, you can use frozen corn, but make sure it’s thawed and well-drained before processing.

Additionally, experimenting with different cheeses or herbs can add a personal touch to the recipe. If you prefer a bit of spice, consider adding a pinch of chili powder or diced jalapeños to the filling for an extra kick. Enjoy your culinary journey with this delightful dish!

Ecuadorian Humitas With Cheese

Ecuadorian humitas are a delightful traditional dish made from fresh corn, often enjoyed as a snack or a light meal. The combination of sweet corn, flavorful cheese, and a hint of spices wrapped in corn husks creates a uniquely satisfying experience.

These humitas can be served with a variety of salsas or enjoyed on their own, making them versatile for any occasion. The process of making humitas isn’t only a culinary adventure but also a cultural one, as they’re a beloved staple in Ecuadorian households.

To prepare Ecuadorian humitas with cheese, you’ll need to gather fresh ingredients and follow a straightforward cooking method. The key to a successful humita lies in the freshness of the corn and the quality of the cheese, which contributes to the rich flavor of the dish.

Whether you’re making them for a family gathering or just for yourself, this recipe will help you bring a taste of Ecuador into your kitchen.

Ingredients (Serves 4-6)

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup crumbled cheese (e.g., queso fresco or mozzarella)
• 1/2 cup milk
• 1/4 cup butter, softened
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• Corn husks (about 12-15, soaked in warm water for 30 minutes)

Cooking Instructions

1. Prepare the Corn: Start by removing the kernels from the corn cobs. You can use a sharp knife to cut the kernels off, making sure to collect all the juices as well.

Place the kernels in a blender or food processor and blend them until you achieve a coarse purée, leaving some texture for added bite.

2. Mix the Ingredients: In a large bowl, combine the corn purée, crumbled cheese, milk, softened butter, sugar, baking powder, salt, cumin, and black pepper.

Stir well until all ingredients are fully incorporated and the mixture is smooth.

3. Prepare the Corn Husks: Take the soaked corn husks and pat them dry. Choose the larger husks for wrapping the humitas.

If you have smaller or torn husks, you can use them for lining or making smaller portions.

4. Assemble the Humitas: Take one corn husk and place a couple of tablespoons of the corn mixture in the center.

Fold the sides of the husk over the filling, then fold the bottom up to secure it. Repeat this process with the remaining husks and filling until all humitas are wrapped.

5. Cook the Humitas: In a large pot, add about 2 inches of water and place a steamer basket or a plate at the bottom to hold the humitas above the water.

Arrange the wrapped humitas in the steamer, cover with a lid, and steam on medium heat for about 45 minutes to 1 hour, or until the humitas are firm and cooked through.

6. Serve and Enjoy: Once the humitas are cooked, carefully remove them from the steamer and let them cool for a few minutes.

Serve warm, and if desired, accompany them with your favorite salsa or a dollop of sour cream.

Extra Tips

For the best flavor, always use the freshest corn possible, preferably in season. If fresh corn isn’t available, you can use frozen corn, but remember to thaw it completely and drain any excess moisture.

Additionally, feel free to experiment with different types of cheese or add herbs like cilantro for a unique twist on the classic recipe. When wrapping the humitas, make sure they’re sealed well to prevent any filling from leaking during steaming.

Enjoy your culinary journey into Ecuadorian cuisine!

Sweet and Savory Humitas With Coconut

Sweet and savory humitas are a traditional dish from South America that showcases the delightful flavors of corn, cheese, and coconut. Typically wrapped in corn husks and steamed, these little parcels are a lovely combination of sweet and savory notes. The sweetness comes from fresh corn and coconut, while the savory aspect is enhanced by cheese, making this dish a crowd-pleaser for any occasion.

Whether served as a side dish or a light main course, sweet and savory humitas with coconut can be enjoyed warm or at room temperature.

To make these delicious humitas, you’ll need fresh corn, which is integral to the dish’s flavor and texture. Additionally, coconut adds a unique tropical twist that elevates the overall experience. The combination of ingredients creates a moist, flavorful filling that’s both satisfying and wholesome. Perfect for gatherings, these humitas can be made in larger batches and are sure to impress your guests with their vibrant taste and beautiful presentation.

Ingredients (Serves 4-6)

• 6 ears of fresh corn (kernels removed)
• 1 cup grated coconut (fresh or unsweetened dried)
• 1 cup crumbled cheese (such as queso fresco or feta)
• 1/2 cup finely chopped onion
• 1/4 cup sugar (adjust to taste)
• 1/4 cup butter (softened)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12-15 corn husks (soaked in warm water for 30 minutes)

Cooking Instructions

1. Prepare the Corn Husks: Start by soaking the corn husks in warm water for about 30 minutes. This will make them pliable and easier to work with when wrapping the humitas. Make certain to keep them submerged in water to prevent them from drying out.
2. Blend the Corn Mixture: In a blender or food processor, combine the fresh corn kernels, grated coconut, softened butter, sugar, salt, and baking powder. Blend the mixture until it’s smooth but still has some texture. This will serve as the base for your humitas.
3. Mix in the Cheese and Onion: In a mixing bowl, combine the blended corn mixture with the crumbled cheese and finely chopped onion. Stir well to make sure that the cheese and onion are evenly distributed throughout the mixture. Taste the filling and adjust seasoning if necessary.
4. Assemble the Humitas: Take a soaked corn husk and lay it flat on a clean surface. Place about 2-3 tablespoons of the corn mixture in the center of the husk. Fold the sides of the husk over the filling, then fold the bottom up to secure it, forming a neat parcel. Repeat this process with the remaining corn husks and filling.
5. Steam the Humitas: In a large steamer pot, place the wrapped humitas upright, making sure they aren’t overcrowded. Steam them for about 30-40 minutes, or until the filling is cooked through and firm to the touch. You may need to add additional water to the pot as it steams, so check occasionally.
6. Serve and Enjoy: Once cooked, carefully remove the humitas from the steamer and let them cool for a few minutes. You can serve them warm or at room temperature, either on their own or with a side of salsa or sour cream.

Extra Tips

When making sweet and savory humitas with coconut, feel free to get creative with the fillings. You can add ingredients like chopped herbs, spices, or even diced vegetables for added flavor and nutrition.

Additionally, if you have leftover humitas, they can be stored in the refrigerator for a few days or frozen for later use. Reheat them in the steamer or microwave before serving for the best texture. Enjoy experimenting with this versatile dish!

Spicy Humitas With Peppers and Cheese

Humitas are a traditional dish originating from South America, particularly popular in countries like Argentina and Chile. These delightful corn cakes are typically made using fresh corn, and they’re wrapped in corn husks before being steamed. In this spicy variation, we add a kick of flavor with peppers and cheese, making them perfect as a savory snack or a side dish for your favorite meals. The combination of sweet corn, spicy peppers, and melty cheese creates a mouthwatering experience that’s guaranteed to impress your family and friends.

Making spicy humitas isn’t only delicious but also a fun cooking project. The preparation involves blending fresh corn with flavorful ingredients, which are then shaped and wrapped in husks before steaming. The result is a warm, tender, and flavorful dish that pairs beautifully with various dipping sauces or can be enjoyed on their own. Whether you’re hosting a gathering or simply looking to spice up your dinner routine, these humitas are a fantastic option to explore.

Ingredients (Serves 4-6):

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup grated cheese (e.g., queso fresco or mozzarella)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-2 jalapeño peppers, finely chopped (adjust for spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cornmeal
• 1/4 cup fresh cilantro, chopped (optional)
• Corn husks (soaked in warm water for 30 minutes)
• Olive oil (for sautéing)

Cooking Instructions:

1. Prepare the Corn: Start by removing the kernels from the cobs of corn. You can use a sharp knife to cut them off carefully. Place the kernels in a blender or food processor and pulse until you have a coarse mixture. You want some texture, so don’t over-blend.
2. Cook the Aromatics: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes. This step enhances the overall flavor of the humitas.
3. Add Peppers and Spices: Incorporate the finely chopped jalapeño peppers into the skillet and cook for another 2-3 minutes. Stir in the cumin, paprika, salt, and black pepper, allowing the spices to toast slightly and release their aromas.
4. Combine Ingredients: In a large mixing bowl, combine the corn mixture, sautéed onion and pepper mixture, grated cheese, cornmeal, and chopped cilantro (if using). Mix everything together until well combined. The cornmeal will help bind the mixture and create a firmer texture.
5. Prepare the Corn Husks: Take the soaked corn husks and pat them dry. Lay one husk flat on a clean surface, then spoon about 2-3 tablespoons of the corn mixture onto the center of the husk. Fold the sides over the mixture, then fold the bottom up to secure it. Repeat with the remaining husks and mixture.
6. Steam the Humitas: Arrange the wrapped humitas upright in a large steamer basket or pot. Add water to the pot, making sure it doesn’t touch the humitas. Cover and steam for about 45 minutes to 1 hour, or until the humitas are firm and cooked through.
7. Serve: Once cooked, carefully unwrap the humitas and serve them warm. They can be enjoyed as is or with your choice of salsa or sauce for dipping.

Extra Tips:

When making spicy humitas, feel free to experiment with the types of cheese or even add in other ingredients such as cooked meats or different spices to suit your taste. If using frozen corn, verify it’s thawed and drained to avoid excess moisture.

Additionally, you can prepare the humitas ahead of time and steam them just before serving, making it an excellent option for gatherings or busy weeknights. Enjoy your delicious creation!

Humitas With Fresh Herbs and Feta

Humitas are a traditional South American dish, particularly popular in countries like Argentina and Peru. These delightful corn-based treats are often steamed in corn husks, making them a delicious and wholesome option for gatherings or family meals.

This particular recipe adds a fresh twist by incorporating herbs and feta cheese, elevating the flavor profile and offering a delightful combination of textures. The use of fresh herbs, such as cilantro and basil, brings brightness to the dish while the feta adds a creamy and salty element that perfectly complements the sweetness of the corn.

Whether served as a side dish or a light main course, Humitas With Fresh Herbs and Feta are sure to impress your guests and become a favorite in your home cooking repertoire.

Ingredients (Serves 4-6)

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

Cooking Instructions

1. Prepare the Corn: Start by removing the kernels from the corn ears using a sharp knife. You should have about 4 cups of fresh corn kernels. Place the kernels in a food processor and pulse them a few times until roughly blended but still chunky. This will help create a nice texture for the humitas.
2. Mix the Ingredients: In a large mixing bowl, combine the processed corn, crumbled feta cheese, chopped cilantro, chopped basil, finely chopped onion, melted butter, milk, baking powder, salt, black pepper, and ground cumin. Mix everything until well combined, ensuring that the herbs and cheese are evenly distributed throughout the corn mixture.
3. Prepare the Corn Husks: Take the soaked corn husks and pat them dry with a towel. Select the largest husks for wrapping the humitas, as they’ll be easier to fold and secure.
4. Assemble the Humitas: Scoop about 1/4 cup of the corn mixture into the center of each corn husk. Fold the sides of the husk over the filling and then fold the bottom up, creating a neat package. You can tie the humitas with a thin strip of husk or kitchen twine to secure them if needed.
5. Steam the Humitas: Place the wrapped humitas upright in a large steamer basket or pot. Add enough water to the pot to create steam but not so much that it touches the humitas. Cover the pot and steam for about 30-40 minutes, or until the humitas are firm and cooked through.
6. Serve and Enjoy: Once cooked, carefully remove the humitas from the steamer and let them cool slightly before unwrapping. Serve them warm, optionally garnished with additional herbs or a drizzle of olive oil.

Extra Tips

For a more flavorful humita, feel free to experiment with different herbs such as parsley or dill, or add spices like smoked paprika for a hint of smokiness.

Additionally, if you prefer a sweeter version, consider adding a tablespoon of sugar to the corn mixture. These humitas are perfect for freezing, so you can make a larger batch and enjoy them later by simply reheating in a steamer.

Vegetarian Humitas With Spinach and Ricotta

Humitas are a traditional dish from the Andes, often made with fresh corn and various fillings, wrapped in corn husks and steamed to perfection. This version features a delightful combination of spinach and ricotta, bringing a rich, creamy texture and a burst of flavor to the dish. Perfect for vegetarians or anyone looking to enjoy a wholesome, plant-based meal, these humitas aren’t only delicious but also visually appealing, making them great for sharing at gatherings or special occasions.

The process of making humitas may seem intricate, but with a little patience, you’ll be rewarded with a dish that’s both satisfying and healthy. The sweetness of the corn combined with the savory spinach and ricotta filling creates a delightful harmony of flavors. Serve these humitas as a main dish or a side, and watch as they become a favorite at your table.

Ingredients (Serves 4-6):

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 cup milk
• 12-15 corn husks, soaked in warm water for 30 minutes

Cooking Instructions:

1. Prepare the Corn Mixture: In a food processor, combine the fresh corn kernels, salt, and pepper. Pulse until the mixture is smooth but still slightly chunky. This will serve as the base for your humitas.
2. Sauté the Spinach and Onion: In a skillet over medium heat, add a small amount of oil and sauté the chopped onion until translucent. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
3. Mix the Filling: In a mixing bowl, combine the sautéed spinach and onion with ricotta cheese, Parmesan cheese, chopped basil, ground cumin, and milk. Stir until the ingredients are well incorporated, creating a creamy filling.
4. Prepare the Corn Husks: Take the soaked corn husks and pat them dry. Select the larger husks for wrapping, and set them aside. If necessary, trim the ends of the husks for easier handling.
5. Assemble the Humitas: Lay a corn husk 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, then fold the bottom up to secure it. Repeat this process for the remaining husks and filling.
6. Steam the Humitas: Place a steaming rack in a large pot filled with water (make sure the water doesn’t touch the bottom of the rack). Arrange the wrapped humitas upright on the rack, cover with a lid, and steam for about 30-40 minutes. The humitas are done when the corn dough is firm and cooked through.
7. Serve: Carefully remove the humitas from the steamer and let them cool for a few minutes before serving. Enjoy them warm, either plain or with a drizzle of olive oil or your favorite sauce.

Extra Tips:

When making vegetarian humitas, feel free to customize the filling with your favorite herbs and spices to elevate the flavors. Additionally, using fresh corn is ideal for the best taste, but frozen corn can be used in a pinch.

If you want a richer flavor, consider adding a bit of garlic or a sprinkle of chili flakes to the filling. Enjoy experimenting with different cheeses or even adding some sautéed mushrooms for a unique twist!

Humitas With Ground Meat and Spices

Humitas are a delightful traditional dish from the Andean region, characterized by their soft, sweet corn flavor and versatile fillings. In this recipe, we’ll elevate the classic humitas by incorporating ground meat and spices for a savory twist. This dish is perfect for gatherings, providing a comforting and hearty meal that’s sure to impress family and friends alike.

The combination of succulent ground meat and fragrant spices, wrapped in a sweet corn mixture, creates an unforgettable flavor profile that can be enjoyed warm or at room temperature.

To make humitas with ground meat, you’ll need to prepare both the corn mixture and the filling separately before assembling them. The process may seem a bit lengthy, but each step contributes to the overall taste and texture of the dish. Once you master the technique, you’ll find that these humitas are a versatile dish that can be adapted to your taste preferences.

Now, let’s get started on this delicious recipe that serves 4-6 people!

Ingredients

• 4 cups fresh corn kernels (or 2 cans of sweet corn, drained)
• 2 tablespoons butter
• 1 cup milk
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 pound ground meat (beef, pork, or chicken)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 cup chopped fresh cilantro (optional)
• Corn husks for wrapping

Cooking Instructions

1. Prepare the Corn Mixture: In a blender or food processor, blend the fresh corn kernels until they form a smooth puree. In a large bowl, combine the corn puree with butter, milk, cornmeal, baking powder, salt, and sugar. Mix well until smooth and set aside.

2. Cook the Filling: In a large skillet over medium heat, add a drizzle of oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Next, add the ground meat to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 8-10 minutes. Stir in the cumin, paprika, black pepper, and cilantro, and cook for another 2 minutes. Remove from heat and set aside.

3. Prepare the Corn Husks: Soak the corn husks in hot water for about 30 minutes until they become pliable. This will make them easier to wrap the humitas.

4. Assemble the Humitas: Lay a corn husk flat on a clean surface. Spoon about 2-3 tablespoons of the corn mixture onto the center of the husk, followed by a spoonful of the meat filling. Fold the sides of the husk over the filling and then fold up the bottom to secure the filling inside. Repeat this process until all ingredients are used.

5. Cook the Humitas: In a large pot, arrange the wrapped humitas upright in a steamer basket or on a rack. Add water to the pot until it reaches just below the steamer basket. Cover the pot and bring the water to a boil. Steam the humitas for about 30-40 minutes, or until the corn mixture is firm and cooked through.

6. Serve: Carefully remove the humitas from the pot and let them cool slightly before unwrapping. Serve warm, garnished with additional cilantro if desired.

Extra Tips

When making humitas, verify that the corn husks are adequately soaked to prevent tearing during the wrapping process. If fresh corn is unavailable, frozen corn can be used, but drain it well before blending.

Feel free to experiment with the filling by adding vegetables or different spices to suit your taste. Finally, these humitas can be made in advance and frozen; simply reheat them in a steamer or microwave for a quick meal later on. Enjoy your culinary journey with these delicious humitas!

Sweet Corn and Cheese Humitas

Sweet Corn and Cheese Humitas are a delightful dish originating from the Andes, often enjoyed in various South American countries like Argentina, Chile, and Bolivia. These savory treats are made with fresh corn, which gives them a beautiful sweetness and a creamy texture, complemented by the richness of cheese. Humitas are traditionally wrapped in corn husks and steamed, making them a wonderful option for gatherings or a cozy family meal.

To make Sweet Corn and Cheese Humitas, you’ll need to gather fresh ingredients that elevate the dish’s flavor profile. The combination of sweet corn and cheese creates a deliciously satisfying bite, while the steam cooking method guarantees that the humitas remain moist and tender. This recipe is perfect for serving 4-6 people, making it an ideal choice for a small gathering or a comforting family dinner.

Ingredients:

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup queso fresco or feta cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1/2 cup cornmeal
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 small onion, finely chopped
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Corn husks (about 12-15, soaked in warm water for 30 minutes)

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 running a knife down the sides to collect the kernels. Once you have 4 cups of fresh corn, set them aside.
2. Blend the Corn: In a food processor, add the fresh corn kernels and blend until you have a chunky mixture. This will help to create a smooth batter while still retaining some texture.
3. Mix the Ingredients: In a large mixing bowl, combine the blended corn, crumbled queso fresco, grated Parmesan cheese, cornmeal, milk, melted butter, chopped onion, baking powder, salt, and black pepper. Mix everything together until well combined, creating a thick batter.
4. Prepare the Corn Husks: After soaking the corn husks, drain them and lay one husk flat on a clean surface. Place about 2-3 tablespoons of the corn mixture in the center of the husk and fold the sides over to enclose the filling. Tie the ends with a thin strip of husk or kitchen twine to secure it.
5. Steam the Humitas: Arrange the wrapped humitas upright in a large steamer basket. If you don’t have a steamer, you can use a large pot with a lid and place a steaming rack inside. Add water to the bottom of the pot, making sure it doesn’t touch the humitas, then cover and steam for about 40-45 minutes, or until the humitas are firm and cooked through.
6. Serve: Once cooked, carefully remove the humitas from the steamer. Let them cool slightly before unwrapping. Serve warm, and enjoy the sweet and cheesy flavors!

Extra Tips: When making Sweet Corn and Cheese Humitas, feel free to customize the filling by adding diced jalapeños for a spicy kick or some fresh herbs like cilantro or basil for added flavor. Make sure to use fresh corn for the best taste, as frozen or canned corn can alter the texture and sweetness.

Additionally, if you find that the mixture is too thick, you can add a little more milk to achieve your desired consistency. Enjoy experimenting with different cheeses for a unique twist!

Humitas With Roasted Vegetables

Humitas is a traditional dish from the Andean region, primarily made with fresh corn and cheese. This variation, Humitas with Roasted Vegetables, adds a delightful twist by incorporating seasonal vegetables that elevate the dish’s flavor and texture. The combination of sweet corn and the earthy taste of roasted vegetables creates a comforting meal that’s both satisfying and nutritious. Ideal for gatherings, this dish can be served as a main course or a side dish.

The preparation of Humitas with Roasted Vegetables involves both the creation of a savory corn mixture and the roasting of vegetables to enhance their natural sweetness. The use of fresh ingredients not only contributes to the flavor but also guarantees that you’re enjoying a wholesome meal. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings.

Ingredients:

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup crumbled feta cheese
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup diced zucchini
• 1 cup diced bell peppers (mixed colors)
• 1 cup diced red onion
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C). This will prepare it for roasting the vegetables, allowing them to develop a rich, caramelized flavor during cooking.
2. Prepare Vegetables: In a large mixing bowl, combine the diced zucchini, bell peppers, and red onion. Drizzle with olive oil, sprinkle with thyme, salt, and pepper. Toss the vegetables until they’re evenly coated. Spread them out on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, or until they’re tender and slightly golden brown.
3. Make the Humita Mixture: While the vegetables are roasting, prepare the humita mixture. In a food processor, combine the fresh corn kernels, melted butter, milk, baking powder, salt, black pepper, and paprika. Blend until you achieve a slightly chunky but cohesive mixture. Alternatively, you can use a blender, but be careful not to over-blend the corn.
4. Combine with Cheese: Transfer the corn mixture to a large bowl and fold in the crumbled feta cheese until well incorporated. This will add a creamy and tangy flavor to the humitas.
5. Assemble the Dish: Once the roasted vegetables are ready, remove them from the oven and let them cool slightly. Gently fold the roasted vegetables into the humita mixture, ensuring that they’re evenly distributed.
6. Bake the Humitas: Pour the combined humita and vegetable mixture into a greased baking dish. Bake in the oven at 400°F (200°C) for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Serve: Allow the humitas to cool for a few minutes before serving. Cut into squares or scoop portions onto plates, and enjoy your delicious Humitas with Roasted Vegetables!

Extra Tips:

For a richer flavor, consider adding spices like cumin or chili powder to the corn mixture. You can also experiment with different cheeses such as goat cheese or mozzarella for varied taste profiles.

If you have leftover humitas, they can be stored in the refrigerator for a few days and reheated in the oven or microwave. Enjoy the versatility of this dish by trying different vegetables according to the season or your preferences.

Savory Pumpkin Humitas

Savory Pumpkin Humitas are a delightful twist on the traditional Latin American dish that typically features corn and cheese. These humitas bring in the rich, earthy flavor of pumpkin, making them a perfect comfort food for the fall season. The combination of fresh corn, creamy pumpkin, and savory spices creates a harmonious blend that’s both satisfying and nutritious. Wrapped in corn husks and steamed to perfection, these humitas are a wonderful addition to any meal or can be enjoyed as a snack on their own.

The preparation of Savory Pumpkin Humitas is a labor of love, but the results are well worth the effort. The sweetness of the pumpkin contrasts beautifully with the savory ingredients, while the soft, tender texture enveloped in the corn husks makes for a delightful eating experience.

Whether you’re hosting a gathering or simply looking to treat yourself to something special, these humitas are sure to impress and bring warmth to your table.

Ingredients (Serves 4-6)

• 2 cups fresh corn kernels (about 4 ears of corn)
• 1 cup pumpkin puree (fresh or canned)
• 1 cup crumbled feta cheese
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup masa harina (corn flour)
• 1/4 cup milk (or vegetable broth)
• 12-15 dried corn husks, soaked in warm water for 30 minutes

Cooking Instructions

1. Prepare the Corn Husk Wrappers: Start by soaking the dried corn husks in warm water for about 30 minutes until they soften. This will make them pliable and ready for wrapping the humitas.
2. Blend the Corn: In a food processor, combine the fresh corn kernels and pulse until you have a coarse mixture. This will provide a base for the humitas, creating a deliciously sweet and fresh flavor.
3. Mix the Filling: In a large mixing bowl, combine the blended corn, pumpkin puree, crumbled feta cheese, chopped onion, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Mix well to guarantee all ingredients are evenly incorporated.
4. Add Masa Harina: Gradually mix in the masa harina and milk (or vegetable broth) to the filling. The masa harina will help bind the mixture together and give it a pleasant texture. Stir until the mixture is smooth and well-blended.
5. Assemble the Humitas: Take a soaked corn husk and place about 2 tablespoons of the filling in the center. Fold the sides of the husk over the filling and then fold up the bottom to secure it. Repeat this process with the remaining husks and filling.
6. Steam the Humitas: Place the wrapped humitas upright in a steamer basket. Fill the pot with water, making sure it doesn’t touch the bottom of the basket. Cover and steam for about 30-40 minutes, or until the filling is set and firm to the touch.
7. Serve: Once the humitas are cooked, remove them from the steamer and let them cool slightly. Serve warm, with a drizzle of olive oil or a dollop of sour cream, if desired.

Extra Tips

When making Savory Pumpkin Humitas, feel free to experiment with the spices and add herbs like cilantro or parsley for an extra layer of flavor. Additionally, you can substitute the feta cheese with a vegan alternative or leave it out entirely for a dairy-free version.

If you want to make the process easier, consider using pre-made corn masa dough, which can save time and effort. Finally, these humitas freeze well, so make a larger batch and store them for a quick meal option in the future!

Humitas With Smoked Paprika and Chorizo

Humitas are a delightful traditional dish from South America, particularly enjoyed in countries like Argentina, Peru, and Chile. This comforting dish features a mixture of fresh corn, cheese, and spices, all wrapped in corn husks and steamed to perfection. The addition of smoked paprika and chorizo elevates this humble dish, creating a rich flavor profile that balances the sweetness of the corn with the smokiness of the paprika and the spiciness of the chorizo.

Making Humitas With Smoked Paprika and Chorizo is an enjoyable cooking experience that not only fills your kitchen with irresistible aromas but also brings a taste of South American tradition to your table. Whether serving them as a main dish or as an appetizer, these humitas are sure to impress your family and friends with their vibrant flavors and delightful textures.

Ingredients (serving size: 4-6 people)

• 4 cups fresh corn kernels (approximately 6-8 ears of corn)
• 1 cup ricotta cheese
• 1 cup grated cheese (such as mozzarella or queso fresco)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound chorizo, casing removed and crumbled
• 1/4 cup fresh cilantro, chopped
• Corn husks (soaked in warm water for 30 minutes)
• Water (for steaming)

Cooking Instructions

1. Prepare the Corn Mixture: In a large bowl, combine the fresh corn kernels, ricotta cheese, grated cheese, finely chopped onion, minced garlic, smoked paprika, salt, and black pepper. Use a potato masher or food processor to blend the mixture until it’s slightly smooth but still has some texture. This will be the filling for your humitas.
2. Cook the Chorizo: In a skillet over medium heat, cook the crumbled chorizo until browned and cooked through, about 5-7 minutes. Stir frequently to break it up into small pieces. Once cooked, drain excess fat if necessary and add it to the corn mixture. Stir in the chopped cilantro.
3. Assemble the Humitas: Take a soaked corn husk and lay it flat. Place about 1/4 cup of the corn mixture in the center of the husk. Fold the sides of the husk over the filling, then fold the bottom up to create a packet. Repeat this process until all the filling is used.
4. Steam the Humitas: In a large pot or steamer basket, add enough water to create steam, then bring it to a boil. Arrange the humitas upright in the steaming basket, making sure they aren’t touching each other. Cover the pot with a lid and steam for about 30-40 minutes, or until the humitas are firm and cooked through.
5. Serve: Once cooked, carefully remove the humitas from the pot and let them cool slightly. Serve warm with a sprinkle of additional smoked paprika or a drizzle of olive oil if desired.

Extra Tips

When preparing humitas, verify your corn husks are pliable by soaking them in warm water, as this will make them easier to fold and wrap. If you can’t find fresh corn, you can use frozen corn, but fresh corn truly provides the best flavor and texture.

Additionally, feel free to experiment with the cheese or spices according to your taste; adding jalapeños or herbs can also provide an extra kick. Enjoy your culinary journey with these delicious humitas!

Humitas With Avocado and Lime Dressing

Humitas are a traditional South American dish, particularly popular in countries like Argentina, Bolivia, and Peru. They consist of a delightful mixture of fresh corn, cheese, and spices, wrapped in corn husks and steamed to perfection. The creamy texture of the corn blend combined with the savory taste of cheese makes for a comforting dish that can be enjoyed as an appetizer or a main course.

In this recipe, we elevate the classic humitas by serving them with a revitalizing avocado and lime dressing, adding a zesty touch that complements the sweet corn flavor beautifully. Making Humitas With Avocado and Lime Dressing is a fantastic way to celebrate fresh ingredients and introduce a burst of flavor to your meal.

The dressing, made from ripe avocados, tangy lime juice, and a hint of garlic, provides a creamy and vibrant contrast to the soft, warm humitas. This dish isn’t only delicious but also visually appealing, making it perfect for gatherings. Whether you’re familiar with humitas or trying them for the first time, this recipe will surely impress your family and guests.

Ingredients (serving size: 4-6 people)

• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 1 cup crumbled queso fresco or feta cheese
• 1/4 cup finely chopped onion
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup milk
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 10-12 corn husks, soaked in warm water for 30 minutes

For the Avocado and Lime Dressing:

• 2 ripe avocados
• 1/4 cup lime juice (about 2 limes)
• 1 garlic clove, minced
• Salt and pepper to taste
• Water, as needed for consistency

Cooking Instructions

1. Prepare the Corn Mixture: In a large mixing bowl, combine the fresh corn kernels, crumbled cheese, chopped onion, chopped basil, milk, sugar, baking powder, and salt. Use a blender or food processor to pulse half of the mixture until smooth, then fold it back into the chunky mixture. This combination will give your humitas a delightful texture.
2. Prepare the Corn Husks: After soaking the corn husks, drain them and pat them dry. Lay a corn husk flat on your workspace, with the wider end facing you. This will be where you place the corn filling.
3. Fill the Husks: Spoon about 1/4 cup of the corn mixture onto the center of each husk. Fold the sides over the filling to create a packet, and then fold up the bottom to secure it. You can tie each packet with a thin strip of corn husk or kitchen twine to hold them together.
4. Steam the Humitas: In a large steamer pot or a pot with a steaming rack, add water to the bottom and bring it to a simmer. Place the humitas upright in the steamer basket, cover, and steam for about 40-50 minutes, or until they’re firm and cooked through. Check occasionally to verify there’s enough water in the pot.
5. Make the Avocado and Lime Dressing: While the humitas are steaming, prepare the dressing. In a blender, combine the ripe avocados, lime juice, minced garlic, salt, and pepper. Blend until smooth, adding water as needed to reach your desired consistency. Taste and adjust seasoning if necessary.
6. Serve: Once the humitas are cooked, carefully remove them from the steamer. Serve warm, drizzled with the avocado and lime dressing, and enjoy the delightful combination of flavors.

Extra Tips

When preparing humitas, make sure to select fresh, sweet corn for the best flavor. If you can’t find queso fresco, feta cheese is a great alternative, adding a similar creaminess.

For an extra kick, consider adding finely chopped jalapeños or other spices to the corn mixture. Don’t hesitate to customize the dressing by adding herbs like cilantro or parsley for additional freshness.

Finally, these humitas can be made ahead of time and reheated, making them perfect for meal prep or gatherings!