Traditional Chilean Dishes
The Best Recipe for Chilean Humitas in the Style of Chile
Prepare authentic homemade Chilean humitas, soft and creamy, with fresh corn, basil, and onion. A traditional, aromatic recipe perfect for sharing with family during corn season.
Chilean humitas take advantage of the sweetness of tender corn and wrap it in its own leaves to preserve its aroma and moisture. Serve them hot, alone or accompanied by Chilean salad.
01
Ingredients
Have everything ready before you begin.
- ✓10 large and fresh corn on the cob, with their husks
- ✓1 medium onion, finely chopped
- ✓1/2 cup of fresh basil leaves
- ✓1/2 cup of whole milk
- ✓2 tablespoons of butter
- ✓1 teaspoon of salt
- ✓1/2 teaspoon of black pepper
- ✓1 teaspoon of sweet paprika or ground red pepper
02
Step-by-step method
- 01
Separate the largest and firmest leaves from the corn, taking care not to tear them. Wash them with cold water and let them drain. Reserve the small or torn leaves to use as reinforcement.
Separate the largest and firmest leaves from the corn, taking care not to tear them. Wash them with cold water and let them drain. Reserve the small or torn leaves to use as reinforcement.
- 02
Grain the corn with a knife on a board or a large container. Work carefully and cut close to the cob.
Grain the corn with a knife on a board or a large container. Work carefully and cut close to the cob.
- 03
Pass the grains through a processor or blender in small batches
Pass the grains through a processor or blender in small batches. Grind them until you get a humid, creamy paste with some texture, without it being completely liquid.
- 04
Add the milk gradually while grinding, just until a thick paste is formed. Do not add more milk than indicated.
Add the milk gradually while grinding, just until a thick paste is formed. Do not add more milk than indicated.
- 05
Finely chop the basil
Finely chop the basil. Melt the butter in a large pot or deep skillet over medium heat.
- 06
Add the onion and cook for about 5 minutes, stirring occasionally, until it is transparent and tender, without browning it too much.
Add the onion and cook for about 5 minutes, stirring occasionally, until it is transparent and tender, without browning it too much.
- 07
Add the basil, paprika, salt, and pepper
Add the basil, paprika, salt, and pepper. Cook for 1 minute more to flavor the butter.
- 08
Add the corn paste and mix well
Add the corn paste and mix well. Cook over medium-low heat for 8 to 10 minutes, stirring constantly and gently scraping the bottom and sides of the pot. The mixture should thicken and start to come off slightly.
- 09
Taste the mixture and correct the salt if necessary
Taste the mixture and correct the salt if necessary. Remove the pot from the heat and let the preparation rest for a few minutes to lower the temperature a bit.
- 10
To form each humita, place two large leaves on the table, one on top of the other, with the tips facing in opposite directions. If the leaves are wide and resistant, you can use one alone.
To form each humita, place two large leaves on the table, one on top of the other, with the tips facing in opposite directions. If the leaves are wide and resistant, you can use one alone.
- 11
Put about 3/4 cup of mixture in the center of the leaves, forming a elongated portion. Do not overfill the wrapper.
Put about 3/4 cup of mixture in the center of the leaves, forming a elongated portion. Do not overfill the wrapper.
- 12
Fold the sides of the leaves towards the center to cover the filling and then fold the tips down, forming a rectangular package. Tie each humita with thin strips of the same leaves or with heat-resistant kitchen string. If a leaf breaks, use another as reinforcement.
Fold the sides of the leaves towards the center to cover the filling and then fold the tips down, forming a rectangular package. Tie each humita with thin strips of the same leaves or with heat-resistant kitchen string. If a leaf breaks, use another as reinforcement.
- 13
Fill a large pot with enough water to partially cover the humitas, without the water exceeding the packages. Arrange them together, ideally with the folds facing down. You can also cook them in a steamer, leaving the water below the grill.
Fill a large pot with enough water to partially cover the humitas, without the water exceeding the packages. Arrange them together, ideally with the folds facing down. You can also cook them in a steamer, leaving the water below the grill.
- 14
Cover the pot and cook over medium heat for 35 to 40 minutes
Cover the pot and cook over medium heat for 35 to 40 minutes. Avoid opening it repeatedly. If the water is consumed, add a little more hot water on one side.
- 15
Check that the leaves are cooked and that the dough has a firm, humid, and compact texture. Remove the humitas and let them rest for 5 minutes.
Check that the leaves are cooked and that the dough has a firm, humid, and compact texture. Remove the humitas and let them rest for 5 minutes.
- 16
Remove the strings carefully and serve the humitas hot, inside their leaves or open on the plate. You can accompany them with Chilean salad of tomato, onion, and cilantro.
Remove the strings carefully and serve the humitas hot, inside their leaves or open on the plate. You can accompany them with Chilean salad of tomato, onion, and cilantro.
- Use tender corn to get a sweeter and juicier dough.
- Do not add more milk than indicated: the mixture should be thick and creamy.
- Stir the corn paste constantly to avoid it sticking to the bottom.
- Do not cook the mixture too much before wrapping it, as it will finish setting during cooking.
- Avoid overfilling the leaves, as the dough will expand slightly.
- If a leaf breaks, wrap the humita with a second leaf to prevent water from entering.
- Do not open the pot repeatedly during cooking to avoid losing steam.
- If you want to preserve them, let them cool, refrigerate them well wrapped, and reheat them to steam.