Humita (Chilean Fresh Corn Tamale)

About This Recipe

Humitas are one of the oldest foods of the Andean world, eaten by indigenous communities from Colombia to Argentina for thousands of years before Spanish colonization. The Chilean version is made with fresh (not masa harina) corn: ears of late-summer corn are shaved from the cob, the kernels ground or processed into a textured paste, then mixed with sautéed onion, butter, fresh basil and mild chile. This paste is wrapped in the moistened corn husks from the same ears, tied with strips of husk, and steamed or simmered in salted water until the corn sets into a firm, fragrant package. The genius of the humita is its self-contained nature: the same corn provides both the filling and the wrapping. Unlike Mexican tamales, which use dried masa and lard, Chilean humitas use fresh corn with butter or cream for richness, giving a lighter, more delicate sweetness. Basil is the defining herb — a distinctly Italian influence that arrived with European immigrants in the 19th century and became inseparable from the Chilean preparation. Humitas are eaten in two ways in Chile: savory (saladas) with tomato salad and a pinch of salt, or sweet (dulces) with a spoonful of sugar dusted on top. They appear at Chilean summer tables from November through March, when fresh choclo is in peak season, and are one of the most labor-intensive dishes of the Chilean domestic repertoire — traditionally a group project, with several family members shucking, grating and wrapping together.

Ingredients

Serves 8

• 8 largeears of fresh corn(husks carefully removed and reserved)
• 1 largewhite onion(finely diced)
• 3 tbspunsalted butter
• 1ají amarillo or mild green chile(seeded and minced; optional)
• 0.5 cupfresh basil leaves(packed; this is the defining flavor)
• 0.5 tspsalt(for the filling)
• 0.25 tspblack pepper
• 2 tbspcream or whole milk(only if the corn paste is too dry)
• 1 tspsalt(for the cooking water)

Instructions

1. 1

   Prepare the husks

   Carefully peel back the husks from each ear of corn in large, intact sheets. Reserve the largest, most pliable husks for wrapping — you need 3–4 large husks per humita. Soak husks in warm water for 15 minutes to make them more flexible. Shuck corn cobs. Cut thin strips of husk to use as ties.

   Work slowly when removing husks — torn husks cannot hold a filling. The outer husks are best; discard the thin inner ones.

2. 2

   Grate the corn

   Using a box grater or food processor, process the corn kernels to a coarse paste. Some texture is desirable — do not make it completely smooth. You should have about 4 cups of corn paste.

3. 3

   Cook the sofrito

   Melt butter in a skillet over medium heat. Sauté onion until very soft and golden, 12–15 minutes. Add chile if using, cook 2 minutes. Remove from heat.

4. 4

   Make the filling

   Combine corn paste with the cooked onion, basil, salt and pepper. Mix well. The consistency should be spreadable but not runny — add a splash of cream if the corn is very starchy and dry.

5. 5

   Assemble the humitas

   Lay two large husks overlapping on a flat surface, concave side up. Place 0.5 cup of filling in the center. Fold the long sides of the husks over the filling, then fold the pointed ends up. Tie securely with a husk strip around the middle.

   The tie should be firm but not so tight it squeezes the filling out as the corn expands during cooking.

6. 6

   Cook the humitas

   Fill a large pot with salted water to a depth of 10 cm. Stand humitas upright in the water (they should be partially submerged, not floating). Cover tightly and simmer 35–40 minutes. Alternatively, steam in a steamer basket for 40 minutes.

7. 7

   Rest and serve

   Remove humitas from the water. Rest 5 minutes — they firm up as they cool slightly. Serve in their husks; guests open them at the table. Accompany with tomato salad for a savory version, or sprinkle sugar on top for the sweet version.

Variations

• •

  Humitas dulces: add 2 tbsp sugar and a pinch of cinnamon to the corn paste — serve dusted with extra sugar.

• •

  Humitas con queso: add 100g diced queso fresco or mozzarella to the filling before wrapping.

• •

  Peruvian humitas: use masa harina instead of fresh corn and add lard for a denser, tamale-like texture.

Storage

Cooked humitas keep refrigerated for up to 3 days still in their husks. Reheat by simmering in water for 10 minutes or steaming for 8 minutes. They do not reheat well in a microwave — the corn paste dries out.

Frequently Asked Questions