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Chilean Homemade Corn Humitas Recipe
Chilean Homemade Corn Humitas Recipe

Undoubtedly part of Chile’s culinary landscape, humitas are a classic recipe, especially popular in the summer to coincide with the corn (choclo) season. However, they can be prepared any time of the year thanks to the availability of frozen mixes.

How to make Chilean Humitas?

Learn how to prepare delicious Chilean humitas in a pot and enjoy them either in their sweet version, by sprinkling a little sugar on the freshly cooked mixture, or in their savory version accompanied by a delicious Chilean salad.

Nutritional Information

Category: Main Dishes
Cuisine: Chilean
Calories: 350
Preparation: 60 minutes
Cooking: 45 minutes
Servings: 6 humitas

Chilean Corn Humitas Recipe

Ingredients

  • 6 large ears of corn
  • 3 tablespoons of oil
  • 1 large onion, diced
  • 1 tablespoon of merkén
  • Corn husks
  • Basil
  • Milk
  • Salt
  • Pepper

Preparation

  1. In a skillet, heat the oil and sauté the onion over medium heat for about 5 minutes, stirring occasionally until they soften. Season with merkén and stir again. Remove from the heat and let rest.
  2. Remove the husks from the corn without breaking them and set aside. Shuck the corns and process them with a blender or manual grinder.
  3. Add basil leaves and milk until you achieve a liquid preparation with a slight texture that does not easily drain off, incorporate the sautéed onion and season with a touch of salt and pepper to taste.
  4. Distribute the preparation onto the corn husks previously joined in pairs from the base and form the humitas by making well-sealed packages tied with the strands of the husks or with cooking twine.
  5. Immerse the humitas in a large pot with abundant hot water and cook them for approximately 30 minutes, until they feel firm. Remove the water and drain.
  6. Serve the corn humitas immediately, accompanied by a Chilean salad.

How to heat or reheat humitas?

If they are frozen and you want to consume them immediately, place them in a pot, cover with boiling water, lower the heat and heat for about 15 to 20 minutes, turning them once, optionally adding a pinch of salt and basil so as not to lose its aroma.

If they are frozen and you have planned ahead, ideally transfer them to the normal refrigeration area of the refrigerator for about 12 hours and then heat them with the previous method for about 10 minutes.

Finally, one of the favorite ways for many to heat humitas is to use a Chilean toaster, once thawed, heating them directly and carefully to taste, ensuring they do not burn.

Origin of the word “humita”

Humita or huminta is a term originating from Quechua “humint’a” (sweet dough) and is a preparation that, with different variations, is also consumed in other countries of the Andean zone such as Argentina, Peru, Bolivia, and Ecuador.

Did you know?

The oldest remains of corn found are located in the Tehuacán Valley in central Mexico, estimated to be 8,000 years old, a geographical area with a very low annual rainfall average that mainly harbors species typical of hot and dry land.

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