Quick Recipe Version (TL;DR)
Quick Ingredients
- 10 large ears fresh sweet corn, husks reserved (about 6 cups/900 g kernels)
- 2 tbsp unsalted butter + 1 tbsp neutral oil
- 1 large onion, 1 medium red bell pepper, 2 green onions, 2 garlic cloves
- 8 basil leaves
- 1/2 cup whole milk
- 200 g (7 oz) queso fresco or mantecoso (or mozzarella), 1/2-inch cubes
- 1 1/2 tsp kosher salt, 1 tsp sweet paprika or ají molido, 1/2 tsp cumin, 1/4 tsp black pepper, 1 1/2 tsp sugar
- 2 tbsp fine cornmeal or masa harina (optional binder)
- Water for steaming; kitchen twine or husk strips
Do This
- 1) Soak 20 large husks in hot water 20 minutes; drain and pat dry. Tear a few husks into thin ties.
- 2) Cut kernels from cobs and scrape “corn milk.” Purée 4 cups kernels with 1/2 cup milk; reserve 2 cups whole kernels.
- 3) Sauté onion in butter/oil 5–6 min; add bell pepper 4 min. Stir in garlic, paprika, cumin 30 sec.
- 4) Add corn purée, whole kernels, salt, sugar, pepper. Cook, stirring, 8–10 min to a thick, spoonable paste; stir in basil. Cool 10 min; fold in cheese and optional cornmeal.
- 5) Stack 2 husks. Spoon 1/2 cup filling in center; fold sides in, then ends over, and tie. Repeat for 10 parcels.
- 6) Steam over gently simmering water (~200°F/93°C) 22–25 min. Rest 5 min. Serve warm in husks with extra basil and queso.
Why You’ll Love This Recipe
- Sweet corn meets savory aromatics for a naturally creamy, comforting filling.
- Steamed in corn husks for aroma and a beautiful, gift-wrapped presentation.
- Melty pockets of queso make every bite indulgent without being heavy.
- Make-ahead friendly: assemble, chill, and steam when you are ready.
Grocery List
- Produce: 10 large ears sweet corn (with husks), 1 large yellow onion, 1 red bell pepper, 2 green onions, 2 garlic cloves, fresh basil
- Dairy: Unsalted butter, whole milk, queso fresco or mantecoso (or mozzarella)
- Pantry: Neutral oil, fine cornmeal or masa harina (optional), kosher salt, black pepper, sweet paprika or ají molido, ground cumin, sugar
Full Ingredients
Corn and Aromatics
- 10 large ears fresh sweet corn, husks intact (reserve 20 large outer husks for wrapping)
- 1 large yellow onion, small dice (about 1 1/2 cups)
- 1 medium red bell pepper, small dice (about 1 cup)
- 2 green onions, thinly sliced (whites and greens separated)
- 2 garlic cloves, minced
- 8 large fresh basil leaves, finely chopped (plus more for garnish)
Dairy and Fats
- 2 tbsp unsalted butter
- 1 tbsp neutral oil (sunflower or canola)
- 1/2 cup whole milk
- 200 g (7 oz) queso fresco or queso mantecoso (or low-moisture mozzarella), cut into 1/2-inch cubes
Seasonings
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 1 tsp sweet paprika (pimentón dulce) or ají molido
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp granulated sugar (adjust to taste)
- 2 tbsp fine cornmeal or masa harina (optional binder)
For Assembly & Steaming
- 20 large corn husks for wrapping (2 per humita), plus a few extra husks torn into ties
- Water for steaming (2 inches in pot)
- Kitchen twine (optional, if not using husk ties)
Step-by-Step Instructions
Step 1: Soften the husks
Carefully remove and separate 20 large outer husks from the ears. Place them in a large bowl and pour over very hot tap water (or just-boiled water off the heat). Weigh down with a plate to keep submerged and soak for 20 minutes until pliable. Drain and pat dry. Tear 3–4 extra husks lengthwise into thin ribbons for ties.
Step 2: Prep and purée the corn
Shuck the corn and remove silks. Working over a large bowl, slice kernels off the cobs (you should have about 6 cups/900 g). Use the back of your knife to scrape the “corn milk” from the cobs into the bowl. Add 4 cups kernels to a food processor with the milk and blend until creamy but still textured, about 30–45 seconds. Reserve the remaining 2 cups kernels whole for texture.
Step 3: Sauté aromatics and bloom the spices
Heat a large, deep skillet over medium heat. Add the butter and oil. When shimmering, add onion and 1/2 tsp salt; cook, stirring, 5–6 minutes until translucent. Add red bell pepper and the white parts of the green onions; cook 3–4 minutes more until softened. Stir in garlic, paprika, and cumin, and cook 30–45 seconds until fragrant.
Step 4: Thicken the corn mixture
Stir in the corn purée, the remaining whole kernels and corn milk, sugar, black pepper, and another 1/2 tsp salt. Cook over medium, stirring often, 8–10 minutes until the mixture thickens and holds a clear trail when you drag a spoon across the pan. Stir in chopped basil and the green parts of the green onions. Off heat, taste and adjust salt. If you prefer a firmer filling, sprinkle in the cornmeal and mix well. Let cool 10 minutes so the cheese will not melt out.
Step 5: Fold in cheese and fill the husks
Fold the cubed queso into the warm (not hot) corn mixture. Lay two husks overlapped lengthwise (for a wider “sheet”) or stacked, smooth side up. Spoon about 1/2 cup filling into the center. Fold the long sides over to enclose, then fold the ends toward the center to make a snug rectangular parcel. Tie with a husk ribbon. Repeat to make 10 humitas.
Step 6: Steam until set
Set a steamer basket in a wide pot and add about 2 inches of water. Line the basket with a few spare husks. Bring to a gentle simmer (about 200°F/93°C). Arrange humitas seam-side down in a single layer. Cover with a layer of husks and the lid. Steam 22–25 minutes, maintaining a gentle simmer and adding hot water as needed. The husks will turn a deeper green and the filling will feel set and slightly springy.
Step 7: Rest, garnish, and serve
Let humitas rest 5 minutes off the heat. Serve warm in their husks, opening at the table. Garnish with extra basil, a pinch of paprika or black pepper, and a few crumbles of queso if you like. These pair beautifully with a simple tomato-onion salsa criolla.
Pro Tips
- Texture is key: purée most of the corn but keep some kernels whole for juicy pops.
- Cook the filling until thick enough to “trace” with a spoon; too loose and it will seep from the husks.
- Husk ties hold best when the husks are well soaked and dried; double-tie each parcel for security.
- Line the steamer with husks or even a few corn cobs to prevent direct contact with water and boost aroma.
- Queso options: queso fresco for soft tang, mantecoso for buttery melt, or low-moisture mozzarella for stretchy pull.
Variations
- Humita a la olla: Skip the husks and cook the thickened corn mixture with cheese in a pot until creamy; serve by the spoonful.
- Pumpkin-kissed: Stir in 1 cup finely grated butternut or kabocha squash with the corn for extra sweetness and color.
- Spicy: Add 1 finely chopped fresh ají amarillo or 1/2 tsp crushed red pepper with the garlic.
Storage & Make-Ahead
The corn filling can be made up to 1 day ahead; cool, cover, and refrigerate. Assemble humitas up to 24 hours ahead and keep covered in the fridge. Steam just before serving. Leftover steamed humitas keep 3 days refrigerated; reheat by steaming 10–12 minutes or microwaving in the husk 60–90 seconds, until hot. Freeze assembled (uncooked) humitas up to 2 months; steam from frozen 28–32 minutes.
Nutrition (per serving)
Approximate for 1 humita (1/10 of recipe): 220 calories; 9 g fat (5 g saturated); 28 g carbohydrates; 9 g protein; 3 g fiber; 430 mg sodium.
