Humitas Chilean Corn Tamale

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Humitas are traditional Chilean steamed corn parcels that showcase the natural sweetness of fresh choclo, blended with onion, basil, and a touch of milk. Wrapped in softened corn husks and gently steamed, they are delicate, fragrant, and entirely different from masa-based tamales. In Chile they are often served with a sprinkle of sugar or alongside pebre salsa for a savory contrast.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 10 gFat
• 5 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 11 gSugar
• 8 gProtein
• 340 mgSodium
• 470 mgPotassium
• 95 mgCalcium
• 1.6 mgIron
• 9 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the corn filling

• 6 ears fresh corn (about 5 cups kernels, preferably Chilean-style large-kerneled choclo)
• 1/2 cup whole milk
• 1 small white onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, finely chopped
• 3 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground white pepper
• 1/2 cup crumbled queso fresco or farmer's cheese (optional)

For wrapping and steaming

• 16 dried corn husks, soaked in warm water 30 minutes
• Kitchen twine or thin strips of corn husk for tying

Directions

1. Soak the dried corn husks in a large bowl of warm water for at least 30 minutes until pliable; drain and pat dry before assembling.
2. Cut the kernels from the corn cobs, then scrape the cobs with the back of a knife to release the milky pulp; place kernels and pulp in a blender with the milk and blend until a coarse, creamy puree forms.
3. Melt the butter in a small skillet over medium heat, add the onion and cook for 5 minutes until translucent, then add the garlic and cook 1 minute more; let cool slightly.
4. In a large bowl, combine the corn puree, sautéed onion and garlic, basil, sugar, salt, white pepper, and queso fresco if using; stir until evenly mixed. The batter should be loose but hold its shape on a spoon.
5. Lay a corn husk flat with the wider end nearest you and spoon about 1/3 cup of the corn mixture into the center. Fold the long sides over the filling so they overlap, then fold up the bottom narrow tip to enclose the filling completely.
6. Tie each parcel snugly with kitchen twine or thin strips of soaked corn husk to secure the shape; repeat with remaining husks and filling.
7. Arrange the humitas upright or on their sides in a steamer basket over simmering water, making sure they are not touching the water. Cover and steam for 40 to 45 minutes, adding more water if needed.
8. Remove from the steamer and let rest 5 minutes before unwrapping. Serve warm, sprinkled with a little sugar for a sweet contrast or alongside pebre for a savory accent.

Cook’s Notes

• Use the freshest corn you can find; the natural sweetness is the soul of the dish. If only frozen corn is available, thaw and drain it well first.
• Traditional Chilean humitas often include a small amount of cooked pumpkin or squash blended into the batter for extra richness and a softer texture.
• Do not skip soaking the corn husks; dry husks will crack and let the filling leak into the steamer.
• Steaming over gently simmering water (not a rolling boil) prevents the humitas from breaking apart and keeps the filling tender.
• Serve humitas as a light lunch with a salad of tomatoes and onions, or as a side dish alongside grilled meats and beans.

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