Peruvian
Humitas
Peruvian humitas are tender parcels of fresh corn masa wrapped in their own husks and steamed until fragrant. This savory version is enriched with ají amarillo, onion, queso fresco, and a touch of anise.
Watch it madeKWA · 3:30
Ingredients
- Fresh Peruvian-style corn or large starchy corn ears, with husks4 ears
- Vegetable oil or rendered pork lard2 tbsp
- Red onion, finely chopped1/2 cup
- Ají amarillo paste1 tbsp
- Garlic, minced1 clove
- Queso fresco, crumbled1/2 cup
- Evaporated milk3 tbsp
- Ground anise or crushed anise seeds1/4 tsp
- Sugar1 tsp
- Salt3/4 tsp
- Black pepper1 pinch
- Kitchen twine or thin strips of corn huskas needed
Method
- Carefully peel the husks from the corn, keeping the widest leaves whole; rinse them and set aside, then save the cobs for the steamer.
- Cut the kernels from the cobs and grind them in a food processor or blender until thick and coarse, not completely smooth.
- Heat the oil or lard in a skillet over medium heat and cook the onion for 6 to 8 minutes until soft and translucent.
- Add the ají amarillo paste and garlic, then cook for 2 minutes until the aderezo is fragrant and slightly deepened in color.
- Stir the warm aderezo into the ground corn with the evaporated milk, anise, sugar, salt, pepper, and crumbled queso fresco.
- Lay two overlapping corn husks on a board with the pointed ends facing outward, then spoon about 1/2 cup of corn mixture into the center.
- Fold the sides of the husks over the filling, fold the pointed ends toward the middle to make a neat packet, and tie securely with twine or husk strips.
- Repeat with the remaining filling to make about 4 small humitas.
- Line the bottom of a large pot with the reserved cobs and extra husks, add water to just below the top of the cobs, and bring to a simmer.
- Place the humitas seam side down over the husks, cover tightly, and steam over medium-low heat for 35 to 40 minutes, adding more hot water if needed.
- Let the humitas rest for 5 minutes before unwrapping and serving warm in their husks.
Common questions
What can I substitute for Peruvian corn if I can’t find it?
Use the largest, starchiest fresh corn you can find, ideally with husks. If fresh corn is unavailable, thawed frozen corn can work, but the texture will be softer and less traditional. Avoid sweet corn if possible.
How long does it take to make humitas from start to finish?
Plan on about 1 hour 30 minutes to 2 hours total. Shucking, grinding, making the aderezo, filling, and tying take the most time. Steaming usually takes 35 to 50 minutes, depending on packet size.
What are the most common mistakes when making humitas?
The biggest mistakes are grinding the corn too smooth, making the filling too wet, and tying the packets too loosely. Also, don’t skip softening the onion fully; undercooked aderezo gives the humitas a sharp, raw flavor.
How should I store leftover humitas?
Cool them completely, then refrigerate wrapped or in an airtight container for up to 3 days. Reheat by steaming for the best texture. You can also freeze them tightly wrapped for about 1 month, though they may soften slightly.
What should I serve with humitas?
Serve humitas warm as a snack or side with salsa criolla, ají sauce, or a simple salad. They pair well with roasted meats, grilled chicken, or eggs. A little fresh cheese on the side also works well.