Humitas de Choclo – The authentic flavor of Andean corn
Humitas de Choclo, or simply umitas, are a traditional South American dish, especially popular in Chile, Ecuador, Peru, and Bolivia. They are one of the oldest recipes made with fresh corn (choclo), a true symbol of farming culture and the bond with the land.
The mixture, made by grating fresh corn and combining it with golden onions, butter, and spices, is wrapped in corn husks and gently boiled until set.
The result is a rustic, comforting dish with a creamy texture and rich aroma — perfect as a vegetarian main course or a flavorful side, straight from the Andes.
Humitas de Choclo
Humitas de Choclo are a classic Andean dish made from fresh corn, onion, and butter, wrapped in corn husks and gently boiled. A simple, authentic recipe full of flavor and history.
Ingredients
- Fresh corn (ears) 12
- Large onion 1
- Butter 3 tbsp
- Sugar 1 tbsp
- Flour 1 tbsp (if needed)
- Milk 2 tbsp (if needed)
- Salt to taste
- Spices (pepper, cinnamon, nutmeg, chili) to taste
- Aged cheese cubes (optional)
Tools
- Grater
- Skillet
- Saucepan
- Wooden spoon
- Kitchen string
- Pot for boiling
Instructions
- Grate the corn from the cobs to form a thick paste.
- If the mixture is too watery, add a tablespoon of flour; if too thick, add one or two tablespoons of milk.
- In a skillet, sauté the finely chopped onion in butter until golden.
- Add the corn mixture, season with salt and spices, and cook until thick and creamy.
- Set aside the green corn husks, wash them, blanch briefly in boiling water, and press under a weight to soften.
- Place two husks in a cross shape, add a portion of the mixture in the center, and, if desired, a cube of cheese.
- Fold the husks over to close and tie with kitchen string in a cross pattern.
- Boil the wrapped humitas in salted water for about 20 minutes.
- Drain and serve hot as a main dish or hearty side.
Nutritional values (per serving)
295 kcal
15 g
36 g
6 g
8 g
4 g
180 mg
This post is also available in: Italiano (Italian)
