Chilean Humitas Recipe

If you’re a fan of South American cuisine or love exploring comforting dishes made with fresh, seasonal ingredients, then Chilean Humitas should definitely be on your radar. This beloved traditional recipe is a corn-based dish wrapped in corn husks and steamed to perfection. It’s naturally vegetarian, rich in flavor, and packed with the sweet essence of summer corn.

What Are Humitas?

Humitas are a traditional dish popular in Chile, Argentina, Peru, and Bolivia. In Chile, they are especially cherished during the summer months when fresh corn is abundant. Think of them as a cousin to tamales — but with a twist. Chilean humitas are made with freshly grated corn, sautéed onions, and aromatic spices, all wrapped in corn husks and steamed. They’re usually served as a main dish or side, often accompanied by a fresh salad or a bit of sugar sprinkled on top for a sweet-savory contrast.

Ingredients

To make about 8–10 humitas, you’ll need:

• 10 fresh ears of corn (choose sweet corn if possible)
• 2 tablespoons vegetable oil or butter
• 1 large onion, finely chopped
• 1 tablespoon fresh basil, chopped (or more to taste)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon sugar (optional, depending on the sweetness of the corn)
• Corn husks (from the ears you’ve shucked) for wrapping
• Kitchen twine or strips of corn husk to tie

Instructions

1. Prepare the Corn

• Husk the corn carefully, keeping the large outer husks intact to use for wrapping.
• Cut the kernels off the cobs and reserve the cobs.
• Using a grater or a food processor, finely grate or blend the corn kernels into a coarse puree.

2. Sauté the Onion

• In a large skillet, heat the oil or butter over medium heat.
• Add the chopped onions and cook until translucent and fragrant, about 5–7 minutes.
• Stir in the grated corn, basil, salt, pepper, and sugar (if using).
• Cook for another 5–10 minutes, stirring constantly, until the mixture thickens slightly.

3. Assemble the Humitas

• Lay 2 corn husks overlapping slightly to form a wrapper.
• Spoon about 2–3 tablespoons of the corn mixture into the center.
• Fold the sides in and then the top and bottom to create a small package.
• Tie securely with kitchen twine or a strip of corn husk.

4. Steam the Humitas

• Line the bottom of a large pot with leftover corn cobs to create a steamer base.
• Place a layer of corn husks on top of the cobs.
• Add the humitas in layers and cover them with more husks.
• Add about 2 inches of water to the pot, cover with a lid, and steam over low heat for about 45–60 minutes.
• Check occasionally to ensure there is enough water in the pot.

How to Serve Humitas

Once cooked, serve the humitas warm — straight out of the husk. Some people enjoy them with a bit of extra sugar on top, others like a dollop of pebre (Chilean salsa) or a salad on the side. They also pair beautifully with fresh tomato slices or a soft cheese.

Tips and Variations

• Make it vegan: Use oil instead of butter.
• For a creamier texture, you can add a splash of milk to the corn mixture.
• Add cheese: Mix in a handful of grated queso fresco or mild white cheese for a cheesy twist.

Chilean humitas are more than just a dish — they’re a celebration of fresh produce, family gatherings, and centuries-old tradition. Whether you’re making them for a special occasion or simply want to try something new and nourishing, this recipe brings the warmth and flavor of Chile right to your kitchen.

Give this classic recipe a try and let the comforting aroma of fresh corn and basil take over your home!