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!