When summer arrives in Chile, fields turn golden with fresh corn, and kitchens fill with the aroma of humitas. This beloved dish, derived from Mapuche traditions, is a type of steamed corn tamale made from ground fresh corn, sautéed onions, and fragrant basil. Wrapped in corn husks and steamed until tender, humitas are both rustic and elegant—a true celebration of the harvest season.
The Spirit of Humitas
Humitas are more than food; they are a seasonal ritual. Families gather to peel corn, save the husks, and grind the kernels into a soft paste. The sweet taste of corn blends with the earthy notes of onion and the herbal freshness of basil. Traditionally, humitas are eaten with a sprinkling of sugar or a spoonful of pebre (a Chilean salsa made with tomatoes, onions, and cilantro).
For the Mapuche people, corn was sacred, and humitas reflect that heritage. Today, they remain a symbol of summer gatherings and countryside meals.
Ingredients (for 10–12 humitas)
- 12 fresh ears of corn (save the husks for wrapping)
- 2 medium onions, finely chopped
- 4 tbsp vegetable oil or lard
- 1 cup fresh basil leaves, finely chopped
- 1 cup milk (adjust for consistency)
- 1 tsp salt
- Black pepper, to taste
- ½ tsp paprika (optional)
Step-by-Step Recipe
Preparation Time: 40 minutes
Cooking Time: 1 hour
Total Time: ~1 hour 40 minutes
- Prepare the husks
- Peel the corn carefully, keeping large husks intact. Wash and set aside. These will be used to wrap the humitas.
- Grate or process the corn
- Cut kernels from the cobs and grate them or pulse in a food processor until you get a coarse paste.
- Cook the onions
- In a pan, heat oil or lard. Sauté onions until soft and translucent. Add paprika if using.
- Make the mixture
- Combine corn paste, sautéed onions, basil, milk, salt, and pepper in a large bowl. Mix well. The consistency should be thick but spoonable.
- Assemble the humitas
- Place two husks overlapping to form a pocket. Spoon 3–4 tablespoons of the mixture in the center. Fold the sides inward, then fold the top and bottom, creating a rectangular package. Tie securely with strips of husk.
- Steam
- Place the wrapped humitas in a large pot lined with extra husks. Add enough water to cover the bottom (about 2 inches). Cover and steam over medium heat for about 1 hour, checking occasionally to ensure water doesn’t run out.
- Serve
- Serve hot, straight from the husk. Traditionally enjoyed with a sprinkle of sugar or a spoonful of pebre.
Nutrition (per humita, approximate)
- Calories: 210 kcal
- Protein: 5 g
- Fat: 8 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Sugars: 7 g
Why Humitas Matter
Humitas embody the flavors of the Chilean summer. Each bite carries sweetness from the corn, depth from onions, and freshness from basil. They are at once humble and celebratory—food that connects us to the land and to each other.
Whether eaten with family in the countryside or prepared at home in the city, humitas bring with them a taste of tradition, a piece of history, and the joy of a meal wrapped in nature’s own husks.
