Ancient Andean steamed corn parcels — fresh grated corn paste with basil and onion wrapped in their own husks and steamed until tender, sweet and fragrant.
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.
Serves 8
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.
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.
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.
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.
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.
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.
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.
Use only the freshest possible corn — the sweetness of fresh summer corn is irreplaceable, and the starch content of fresh corn is what makes the filling set properly.
Chop the basil at the very last moment before mixing it into the filling — basil oxidizes and blackens quickly once cut.
Tie the bundles firmly: if they unravel in the water, the filling disperses and is lost.
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.
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.
Humitas are documented in the earliest Spanish colonial records of the Andes — the 1590 Jesuit dictionary 'Vocabulario de la lengua aymara' describes 'humint'a' as a fresh corn preparation of the Aymara people. The word derives from Quechua 'humint'a'. Similar preparations exist throughout South America under different names: hallaquitas in Venezuela, chapanas in Peru, choclotandas in Bolivia. The Chilean version with basil reflects the Italian immigration wave of the 1880s–1920s that permanently influenced Chilean coastal cooking.
No — humitas are specifically made with fresh corn, and using dried corn or masa harina produces a different product (closer to a Mexican tamale). The sweetness, moisture and texture of fresh grated corn are what define the humita. If fresh corn is unavailable, frozen corn kernels are the only acceptable substitute.
Either the husks were tied too loosely and came undone in the water, or the corn paste was too wet and did not set. Make sure the corn paste is thick before wrapping, and tie each humita firmly in at least two places. Standing them upright in the water rather than laying them flat also helps them hold their shape.
Yes — assemble the humitas and refrigerate unbaked up to 24 hours, then cook before serving. Alternatively, cook them fully, refrigerate, and reheat by simmering in water. They are slightly better fresh but the reheated version is still excellent.
Per serving (160g / 5.6 oz) · 8 servings total
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