Ay, mi niño, today I will tell you about another treasure of our Andean table — humita. Some call it “food of the fields,” others say it is “summer in a husk.” To me, it is memory itself: the sound of corn husks being peeled, the laughter of cousins helping in the courtyard, and the smell of steaming pots carrying comfort through the house.
The Story of Humita
Before wheat and rice filled our kitchens, there was corn. Corn is the ancient gift of the Andes, a crop our Indigenous grandparents planted and worshiped. With it, they made drinks, breads, and soft stews. Out of this love for maize came humita — a mixture of fresh grated corn, cheese, and a touch of milk or cream, wrapped carefully in corn husks and steamed until tender.
Humita is eaten across the Andes — in Argentina, Chile, Bolivia, Peru, and Ecuador — each with small differences. In some regions, they make them sweet with sugar, raisins, or cinnamon; in others, they are salty, with onion, basil, and cheese. But always, always, they are wrapped in the same green husks of the corn cob, like a little gift waiting to be opened at the table.
In my house, humitas were a celebration of the harvest. When the corn was fresh and the kernels still milky, we would gather, peel the husks, grate the kernels, and sing old songs. By the time the pot steamed, everyone was hungry and smiling.
What is Inside a Humita?
At its heart, humita is simple:
- Fresh corn kernels, grated into a coarse paste
- A bit of onion softened in butter
- Fresh cheese, the kind that melts softly but keeps its body
- Milk or cream to bind
- Salt, pepper, and sometimes a little basil for perfume
Wrapped in husks, the mixture steams gently, becoming moist, fragrant, and satisfying.
Abuela’s Step-by-Step Humita Recipe (makes about 10–12 humitas)
Ingredients
- 10–12 fresh ears of corn (keep the husks whole for wrapping)
- 1 medium onion, finely chopped
- 2 tbsp butter or lard
- ½ cup fresh milk or cream
- 200 g (7 oz) fresh cheese (queso fresco, mozzarella, or mild farmer’s cheese), crumbled or grated
- 1 tbsp chopped fresh basil (optional, but lovely)
- Salt and black pepper, to taste
- Kitchen string or strips of husk for tying
Method
- Prepare the husks
Peel the corn, keeping the largest, most flexible husks. Wash them gently and set aside to soften. Remove silk from the corn cobs. - Grate the corn
Using a box grater or a knife, grate the kernels off the cob into a large bowl. The mixture will be milky and coarse. - Cook the base
In a skillet, melt butter over medium heat. Add onion and cook until translucent, 5–6 minutes. Add grated corn and cook gently, stirring until it thickens slightly, about 10 minutes. - Add creaminess
Stir in milk or cream, then season with salt, pepper, and basil. Remove from heat. Fold in half of the cheese. The mixture should be soft but not watery — adjust with a little more milk if too dry. - Assemble the humitas
Lay two husks overlapping to make a little “pocket.” Place 2–3 spoonfuls of the corn mixture in the center. Sprinkle a little more cheese on top. Fold the husk sides inward, then fold the ends to close. Tie securely with string or thin husk strips. - Steam
Place humitas upright in a large pot with a little water at the bottom (or in a steamer basket). Cover with extra husks and a lid. Steam for about 45–60 minutes, checking water occasionally so it doesn’t dry out. - Serve
Remove from the pot, untie, and eat hot, straight from the husk. The aroma of corn and cheese will fill the room.
Abuela’s Secrets
- The fresher the corn, the better — milky kernels give humitas their sweetness and texture.
- Do not rush — the steaming must be gentle. If you try to hurry, the mixture may break apart.
- Mix of cheeses — a little fresh cheese for body, a little melting cheese for stretch, that is the secret to a perfect bite.
- For sweet humitas — add 3–4 tablespoons sugar, a few raisins, and a pinch of cinnamon to the corn mixture instead of onion and basil.
Cooking Time & Nutrition
- Preparation: 30 minutes (more if peeling with family — but that is half the joy!)
- Cooking: 60 minutes steaming
- Total time: about 1 ½ hours
Per humita (approximate):
- Calories: 220–250 kcal
- Protein: 7–9 g
- Fat: 10–12 g
- Carbohydrates: 28–30 g
Why We Treasure Humitas
Humitas are more than food — they are community. Making them is a family ritual: children peeling husks, mothers stirring corn, grandmothers tying bundles with fingers that know the motion by memory. When the steaming pot is lifted and the table fills with parcels of green, it feels like opening presents — each bite carrying the land, the sun, and the hands that worked together.
Mi niño, when you eat a humita, do not eat in silence. Tell a story, laugh with your neighbor, pass the basket, and taste the sweetness of maize that has fed our people for generations.
Buen provecho, y que nunca falte maíz en tu mesa.
