Humitas

Name: Humitas
Yield: 8
Cuisine: Peru
Ingredients: Fresh corn kernels — 600 g (1.3 lb); Butter, softened — 60 g (2 oz); Sugar — 50 g (1.75 oz); Baking powder — 1 tsp; Grated cheese (optional, for a savoury version) — 50 g (1.75 oz); Corn husks, softened in warm water, for wrapping; Kitchen string

The Quirky Foodster Team

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Servings

Ingredients

Fresh corn kernels — 600 g (1.3 lb)
Butter, softened — 60 g (2 oz)
Sugar — 50 g (1.75 oz)
Baking powder — 1 tsp
Grated cheese (optional, for a savoury version) — 50 g (1.75 oz)
Corn husks, softened in warm water, for wrapping
Kitchen string

Method

Blend the corn kernels with the butter and sugar until you have a thick, slightly textured paste.
Stir in the baking powder (and cheese, if making a savoury version).
Spoon a portion of the mixture onto a softened corn husk.
Fold the husk around the mixture, then tie securely with kitchen string or another strip of husk.
Repeat with the remaining mixture and husks.
Steam the wrapped humitas for 50–60 minutes until firm and cooked through.
Let cool slightly before unwrapping to serve.

Introduction: Sweet corn dough wrapped in corn husks and steamed, a soft, comforting Peruvian corn cake with pre-Columbian roots.

Cultural Background: Humitas share ancestry with tamales across Latin America, but Peru's version leans sweeter, its soft corn dough steamed in husks for a comforting treat that has been enjoyed since Inca times.

Tips: Soften the corn husks well in warm water before using, as this makes them pliable enough to wrap without tearing. Steam until firm to the touch, indicating the corn mixture has fully set.

Variations: Omit the sugar and add cheese for a savoury version, popular as a side dish. Add a pinch of cinnamon for a warmly spiced sweet version.

Storage: Refrigerate cooked, wrapped humitas in an airtight container for up to 4 days.

Reheating: Reheat by steaming for 15–20 minutes until warmed through.

FAQs:

Q: Are humitas sweet or savoury?

A: Both versions exist, with the sweet version being especially traditional in Peru, though savoury cheese-filled versions are also popular.

Q: How long have humitas been eaten in Peru?

A: They date back to pre-Columbian times, reflecting a very long corn-based culinary tradition.