Humita

Name: Humita
Yield: 3 servings
Cuisine: Argentinian
Ingredients: 8 large ears of fresh corn (for grating); 1 large onion, finely chopped; 1 red bell pepper, finely chopped; 150g fresh or mild melting cheese, crumbled or diced; 60ml whole milk; 1 teaspoon sweet paprika (pimentón dulce); 1 teaspoon dried basil or fresh basil leaves; Salt to taste; Pinch of chili flakes or ground cayenne (optional, to taste); 2 tablespoons sunflower or vegetable oil; Reserved corn husks for wrapping

Humita/oo-MEE-tah/

About this dish

Humita is a traditional Andean dish made from fresh corn paste seasoned with onion, cheese, and spices, wrapped in corn husks and either steamed or boiled. It is a staple of Argentine northwestern cuisine, particularly in provinces such as Tucumán, Salta, and Jujuy.

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Ingredients

🌽8 large ears of fresh corn (for grating)

🧅1 large onion, finely chopped

🫑1 red bell pepper, finely chopped

🧀150g fresh or mild melting cheese, crumbled or diced

🥛60ml whole milk

🫙1 teaspoon sweet paprika (pimentón dulce)

🌿1 teaspoon dried basil or fresh basil leaves

🧂Salt to taste

🌶️Pinch of chili flakes or ground cayenne (optional, to taste)

🫒2 tablespoons sunflower or vegetable oil

🌽Reserved corn husks for wrapping

Method

Serves 3

Carefully peel back and remove the corn husks in large, intact pieces and set aside. Rinse the husks and soak them in warm water for 15–20 minutes to keep them pliable for wrapping.

Grate the kernels from each ear of corn using a box grater or blender, collecting all the corn pulp and milk in a bowl. Aim for a coarse paste rather than a smooth purée.

Heat the oil in a large pan over medium heat. Sauté the chopped onion and bell pepper until soft and translucent, about 8–10 minutes.

Add the grated corn paste to the pan along with the milk. Stir continuously over medium-low heat for 5–8 minutes until the mixture thickens slightly. Season with paprika, basil, chili (if using), and salt.

Remove the pan from the heat and fold the crumbled cheese through the corn mixture, allowing it to distribute evenly without fully melting.

Lay two or three overlapping corn husks flat. Spoon a generous portion of the corn filling into the centre. Fold the sides of the husks over the filling, then fold up the ends to form a secure parcel. Tie with strips of husk or kitchen twine if needed.

Place the parcels upright or on their sides in a steamer basket over boiling water. Cover and steam for 35–45 minutes, until the filling is set and pulls cleanly away from the husk.

Allow to rest for a few minutes before serving. Humita is typically served hot, unwrapped at the table directly from the husk.

✓ What Makes it Authentic

Humita has deep roots in Andean Indigenous food traditions and is shared across several South American countries, including Argentina, Bolivia, Chile, Peru, and Ecuador, with regional variations in ingredients and preparation. In Argentina it is most closely associated with the northwestern Andean regions, where it remains a beloved home-cooked and festival food. It should not be confused with tamales, though the two dishes share a similar concept of corn-based fillings wrapped in husks.

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