Bolivian Sweet Corn Humintas

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Humintas are a beloved Andean specialty from Bolivia made by grinding fresh sweet corn into a smooth batter, sweetening it with sugar and anise, then wrapping portions in dried corn husks and steaming until tender. The result is a moist, lightly sweet cake with a delicate herbal aroma that pairs beautifully with crumbled cheese and a cup of hot cinnamon tea.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 10 gFat
• 5 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 18 gSugar
• 8 gProtein
• 210 mgSodium
• 380 mgPotassium
• 120 mgCalcium
• 1.5 mgIron
• 8 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the corn batter

• 6 ears fresh sweet corn, husks reserved (about 4 cups kernels)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup whole milk
• 1 tablespoon anise seeds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 2 tablespoons cornstarch

For assembly and serving

• 12 large dried corn husks, plus extra for tying
• 1 cup crumbled queso fresco or farmer's cheese
• 2 tablespoons golden raisins (optional)
• Extra melted butter, for brushing
• Ground cinnamon, for dusting

Directions

1. Soak the dried corn husks in a large bowl of warm water for at least 20 minutes until pliable; reserve the wide inner husks for wrapping and the firmer outer husks for tying.
2. Cut the kernels from the cobs, then pulse them in a blender or food processor with the sugar, melted butter, milk, anise seeds, cinnamon, salt, and cornstarch until you have a coarse, slightly gritty puree (some texture is traditional).
3. Lay a soaked corn husk flat on a work surface with the wide end toward you. Spoon about 1/3 cup of the corn batter into the center and spread it into a rectangle, leaving a 1-inch border on the sides.
4. Sprinkle a tablespoon of crumbled queso fresco and a few raisins (if using) over the batter, then fold the long sides of the husk inward to overlap and enclose the filling, folding the narrow tip up to create a neat rectangular packet.
5. Tie each packet securely with a thin strip of soaked corn husk or kitchen twine so the huminta holds its shape during steaming.
6. Arrange the humintas upright or on their sides in a steamer basket over simmering water, making sure the water does not touch the husks. Cover tightly and steam for 45 to 50 minutes, adding more hot water to the pot if needed.
7. The humintas are done when the batter feels firm and pulls away cleanly from the husk when peeled back; let them rest in the covered steamer for 5 minutes before serving.
8. Serve warm, brushed with a little melted butter and a light dusting of cinnamon, with extra queso fresco and a cup of hot api morado on the side.

Cook’s Notes

• Use the freshest, fullest ears of corn you can find; in Bolivia, the native choclo (a large-kerneled Andean corn) gives the best flavor, but standard sweet corn is a fine substitute.
• Do not over-process the batter; a slightly coarse texture is more authentic and prevents the humintas from turning gummy inside the husk.
• Tie the packets firmly but not so tightly that steam cannot circulate and cook the batter evenly through the center.
• Humintas reheat beautifully when re-steamed for 5 to 7 minutes; avoid microwaving, which toughens the husk wrapper and dries out the filling.
• For a richer, more festive version, swap the whole milk for evaporated milk and add an extra tablespoon of butter to the batter before wrapping.

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