Authentic Chilean Humitas Recipe: A Taste of South America

Welcome to a culinary journey that takes you straight to the heart of Chilean cuisine. If you’ve ever wanted to savor the authentic flavors of South America, there’s no better place to start than with the revered dish known as humitas. Hailing from the picturesque landscapes of Chile, humitas are a cherished staple, embodying centuries of tradition and a deep connection to the land.

For the Corn Mixture:

1. 6 large ears of fresh corn
2. 1 cup masa harina (corn flour)
3. 1/2 cup unsalted butter, softened
4. 1/4 cup whole milk
5. 1 teaspoon baking powder
6. 1 teaspoon salt
7. 1/2 teaspoon paprika (optional, for a hint of spice)
8. 1/2 cup grated mozzarella cheese (optional, for a cheesy variation)

For Seasoning and Flavorings:

1. 1 medium onion, finely chopped
2. 2 cloves garlic, minced
3. 2 tablespoons fresh basil, finely chopped
4. 2 tablespoons fresh parsley, finely chopped
5. 1 teaspoon ground cumin
6. 1/2 teaspoon ground black pepper
7. 1/4 teaspoon ground nutmeg

For Wrapping:

1. Dried corn husks, soaked in warm water for at least 30 minutes (to make them pliable for wrapping)

For Steaming:

1. Large steamer pot and basket

Equipment:

1. Large Mixing Bowl: For combining and mixing the corn mixture ingredients.
2. Grater: To grate the fresh corn kernels.
3. Cutting Board and Knife: For chopping the onion, garlic, and fresh herbs.
4. Large Pot: To bring water to a boil for soaking the corn husks.
5. Dried Corn Husks: For wrapping . Make sure to soak them in warm water for at least 30 minutes to make them pliable.
6. Steamer Pot and Basket: For steaming . If you don’t have a steamer, you can use a large pot with a steaming basket or improvise with a colander placed over boiling water.
7. Kitchen Twine or Strips of Soaked Corn Husks: For tying the humitas securely.
8. Spatula or Spoon: For spreading and shaping the corn mixture on the corn husks.
9. Clean Towels or Paper Towels: For patting the soaked corn husks dry before wrapping.
10. Small Bowls or Ramekins: For preparing and organizing the seasoning and flavorings.
11. Aluminum Foil (Optional): To cover the pot while steaming, which helps to retain the heat and moisture.
12. Platter or Serving Dish: For presenting and serving .

Preparing the Corn Mixture:

Step 1: Shucking and Grating Fresh Corn

1. Begin by shucking the ears of corn. Remove the outer husks and silk, leaving only the kernels.
2. Hold each ear of corn upright on a cutting board and, using a sharp knife, carefully slice off the kernels. Rotate the ear of corn to get all the kernels off.
3. After extracting the kernels, use the back of the knife to scrape the cob. This helps to get the remaining bits of corn and the milky liquid. This liquid is essential for flavor and texture.

Step 2: Combining the Grated Corn with Masa Harina and Other Ingredients

1. Transfer the grated corn to a large mixing bowl.
2. Add masa harina, softened butter, milk, baking powder, salt, and paprika (if using) to the bowl.
3. Mix the ingredients thoroughly until a smooth, uniform mixture forms. The mixture should be slightly thick and easily spreadable.

Step 3: Adding Seasoning and Flavorings

1. Incorporate the chopped onion, minced garlic, fresh basil, fresh parsley, ground cumin, black pepper, and ground nutmeg. Mix well to evenly distribute the flavors.
2. If you’re adding grated mozzarella cheese for a cheesy variation, fold it into the mixture at this stage.

Assembling :

Step 4: Wrapping the Mixture in Corn Husks

1. Begin by selecting a pliable and well-soaked corn husk. Lay it flat on a clean surface.
2. Take a generous scoop of the corn mixture (about 1/3 to 1/2 cup) and place it in the center of the corn husk.
3. Use a spatula or the back of a spoon to spread the mixture evenly over the husk, leaving some space around the edges for folding.

Step 5: Tying the Humitas Securely

1. Fold the sides of the corn husk over the filling, ensuring they overlap in the center.
2. Fold up the bottom of the husk, creating a neat package.
3. Secure the package by tying it with a strip of soaked corn husk or kitchen twine. Make sure to tie it firmly but not too tight, as the filling may expand during steaming.
4. Trim any excess husk if it’s too long.
5. Repeat the process for the remaining humitas.

Cooking Process:

Step 6: Steaming the Humitas to Perfection

1. Prepare the Steamer:
   • Fill a large pot with about 2 inches of water and bring it to a gentle boil.
2. Arrange the Humitas:
   • Place a steaming basket or colander over the boiling water. Make sure it’s not touching the water.
3. Position :
   • Arrange the wrapped humitas in the steaming basket, leaving some space between them to allow for even steaming.
4. Cover and Steam:
   • Cover the pot with a lid. If you find that steam is escaping, you can seal the edges with aluminum foil.
5. Steaming Time:
   • Steam over medium heat for approximately 45 to 60 minutes. The exact time may vary depending on the size of the humitas and your specific steaming setup.
6. Check for Doneness:
   • To test if the humitas are done, carefully unwrap one and check the consistency. The mixture should be firm and have a slight bounce-back when touched. It should not be mushy.
7. Resting Time:
   • After steaming, allow to rest for a few minutes. This helps to set the texture.

8. Serving Suggestions:

• Serve warm with additional fresh herbs, a squeeze of lime juice, or a side of salsa or aji (a traditional Chilean condiment).

Serving Suggestions:

1. Fresh Herbs and Lime Wedges:
   • Garnish with a sprinkle of fresh chopped herbs like parsley, cilantro, or basil. Provide lime wedges for a zesty touch.
2. Salsa Verde or Aji:
   • Offer a side of Chilean salsa verde or aji. These condiments, made from green chilies, herbs, and other flavorful ingredients, complement perfectly.
3. Avocado Salad:
   • Serve alongside a refreshing salad of sliced avocados, tomatoes, red onions, and a drizzle of olive oil.
4. Roasted Vegetables:
   • Roast seasonal vegetables like bell peppers, zucchini, and cherry tomatoes with a touch of olive oil, salt, and pepper. This provides a colorful and flavorful side dish.
5. Chilean Pebre:
   • Offer a bowl of pebre, a traditional Chilean salsa made from tomatoes, onions, cilantro, and chili peppers. It adds a burst of fresh flavor to each bite.
6. Rice or Quinoa:
   • Serve over a bed of fluffy white rice or nutty quinoa for a complete and satisfying meal.

Variations and Customizations:

1. Cheesy:
   • Fold in a generous amount of grated cheese, such as mozzarella or queso fresco, into the corn mixture for a gooey, cheesy center.
2. Spicy :
   • Add chopped jalapeños, green chilies, or a pinch of cayenne pepper to the corn mixture for a spicy kick.
3. Sweet :
   • Experiment by incorporating a touch of sugar, cinnamon, and a splash of vanilla extract for a delightful dessert variation.
4. Vegetarian or Vegan:
   • Substitute dairy butter with vegan butter or margarine, and use plant-based milk to create a vegan-friendly version. Omit the cheese for a vegan option.
5. Herb-Infused :
   • Intensify the flavors by experimenting with different fresh herbs like cilantro, oregano, or thyme.
6. Nutty Crunch:
   • Add a layer of chopped nuts like almonds, walnuts, or pecans for a satisfying crunch within the humita.

Storage and Reheating:

Storage:

1. Refrigeration:
   • Allow any leftover humitas to cool to room temperature.
   • Wrap them tightly in plastic wrap or place them in an airtight container.
   • Store in the refrigerator for up to 2-3 days.
2. Freezing:
   • If you want to store them for a longer period, you can freeze the humitas.
   • Wrap each humita individually in plastic wrap and place them in a resealable freezer bag.
   • Label the bag with the date for reference.
   • They can be stored in the freezer for up to 2-3 months.

Reheating:

1. From the Refrigerator:
   • Preheat your oven to 350°F (175°C).
   • Remove the plastic wrap and place the humitas on a baking sheet.
   • Cover with aluminum foil to prevent drying out.
   • Heat in the oven for about 15-20 minutes, or until warmed through.
2. From the Freezer:
   • Allow the humitas to thaw in the refrigerator overnight.
   • Follow the same reheating instructions as above.
3. Microwave (for smaller portions):
   • Place a single humita on a microwave-safe plate.
   • Microwave on high for 1-2 minutes, or until heated through.

Also see more Corn Recipes