Humitas (Ecuadorian Fresh Corn Tamales)
In short: Fresh sweet corn ground with eggs, butter and cheese, wrapped in corn husks and steamed into soft, savory-sweet tamales. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 425 kcal
Humitas are the fresh corn tamales of the Ecuadorian highlands, made when choclo, the large-kernel Andean corn, is in season. The corn is ground with egg, butter and cheese into a soft batter, spooned into husks and steamed until the filling sets into a tender, lightly sweet cake. Bakeries and street corners sell them warm in the afternoon, usually with coffee or hot chocolate. A cube of cheese in the middle melts into a creamy surprise.
Instructions
- Soak dried husks in warm water for 30 minutes, weighing them down so they stay under. If you use fresh husks, rinse them. Tear a few thin strips for tying.
- Melt 1 tablespoon of the butter in a small pan and cook the onion for 5 minutes until soft. Let it cool.
- Grind the corn in batches in a food processor into a coarse, thick paste. It should not be perfectly smooth. Scoop it into a large bowl.
- Beat the eggs and stir in the rest of the softened butter, the grated cheese, cornmeal, baking powder, sugar, salt and the cooled onion. Mix into the corn until thick but spoonable.
- Overlap two husks and spoon about 4 tablespoons of batter into the center. Press a cheese cube into the middle, fold in the sides and then the ends to make a closed packet, and tie it.
- Stand the packets folded side up in a steamer basket over simmering water. Cover tightly and steam for 50 to 60 minutes, topping up with boiling water as needed, until firm.
- Rest for 10 minutes, then unwrap and serve warm with coffee or tea.
Tips
- If you cannot find Andean choclo, sweet corn plus a little cornmeal gives a similar texture. Taste the corn first and cut back the sugar if it is very sweet.
- Line the steamer with spare husks and keep the water level topped up with boiling water, never cold, so the cooking does not stall.
Questions and answers
How do I know when humitas are cooked?
Unwrap one after 50 minutes. The filling should be firm rather than wet and should pull away from the husk. If it is loose, wrap it again and steam for 10 minutes more.
Can I freeze humitas?
Yes. Freeze the cooked and cooled packets in a bag for up to 3 months. Steam from frozen for 20 minutes, or microwave an unwrapped one for about 2 minutes.
What is the difference between humitas and tamales?
Humitas are made from fresh ground corn and are soft, moist and a little sweet. Most tamales use a dough of dried corn masa and often contain meat.
How long does it take to make Humitas (Ecuadorian Fresh Corn Tamales)?
About 1 h 45 min in total: 45 min of preparation and 1 h of cooking.
How many calories are in Humitas (Ecuadorian Fresh Corn Tamales)?
About 425 kcal per serving, with 14 g of protein, 36 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 36 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
