Corn Tamales (Humitas)

Corn Tamales (Humitas)

Sweet corn masa steamed in husks yields tender, custardy humitas with a delicate sweetness.

Total 2 hr 20 min Makes 12 tamales Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Fresh corn is ground with onion and basil, folded into a soft masa, and steamed in corn husks until set into tender bundles. Popular across the Andes, humitas can be served savory or lightly sweet as a snack, side, or light meal. The husk wrapping keeps the filling moist while imparting a subtle corn aroma.

Ingredients

  • 16 fresh corn husks, plus extra for lining and tying
  • 8 cups fresh corn kernels, cut from the cob (about 10-12 ears)
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup whole milk
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup cornmeal or masa harina, if needed to thicken
  • 2 tablespoons fresh basil leaves, finely chopped
  • 1 queso fresco, cubed (optional, for filling)

Method

  1. Carefully peel the husks from the corn, keeping them whole and intact. Rinse the husks and soak them in a large bowl of warm water for 30 minutes to soften and make them pliable.

  2. Cut the corn kernels from the cobs into a large bowl, reserving a few extra husks for lining and tying the tamales.

  3. Working in batches, pulse the corn kernels in a food processor until coarsely ground into a thick, slightly chunky paste; avoid pureeing completely smooth.

  4. In a large skillet over medium heat, melt the butter and sauté the chopped onion until softened and translucent, about 5 minutes.

  5. Stir the ground corn into the skillet with the onion and butter, then add the milk, sugar, salt, and chopped basil. Cook, stirring frequently, until the mixture thickens slightly and no longer looks watery, about 10 minutes.

  6. If the mixture seems too loose to hold its shape, stir in the cornmeal or masa harina a tablespoon at a time until it reaches a thick, spoonable consistency. Remove from heat and let cool slightly.

  7. Lay two overlapping softened husks on a work surface, wide ends together, to form a base. Spoon about 1/3 cup of the corn mixture into the center, adding a cube of queso fresco if using.

  8. Fold the sides of the husks over the filling, then fold up the narrow end to enclose it, forming a rectangular packet. Tie securely with a strip of husk or kitchen string. Repeat with the remaining filling and husks to form about 12 tamales.

  9. Line the bottom of a large steamer pot with a few extra husks. Arrange the tamales upright or stacked in the steamer basket above simmering water, making sure the water does not touch the tamales.

  10. Cover and steam over medium heat until the tamales are firm and pull away cleanly from the husk, about 60 minutes, checking occasionally to replenish water as needed.

  11. Remove the tamales from the steamer and let rest for 10 minutes before unwrapping. Serve warm, either on their own or with a sprinkle of sugar or salt to taste.

Rate this recipe

★ 3.9 (1)

Corn Tamales (Humitas)

Fresh corn is ground with onion and basil, folded into a soft masa, and steamed in corn husks until set into tender bundles. Popular across the Andes, humitas can be served savory or lightly sweet as a snack, side, or light meal. The husk wrapping keeps the filling moist while imparting a subtle corn aroma.

2 hr 20 min 12 tamales 165 cal

Ingredients

  • 16 fresh corn husks, plus extra for lining and tying
  • 8 cups fresh corn kernels, cut from the cob (about 10-12 ears)
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup whole milk
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup cornmeal or masa harina, if needed to thicken
  • 2 tablespoons fresh basil leaves, finely chopped
  • 1 queso fresco, cubed (optional, for filling)

Method

  1. 1

    Carefully peel the husks from the corn, keeping them whole and intact. Rinse the husks and soak them in a large bowl of warm water for 30 minutes to soften and make them pliable.

  2. 2

    Cut the corn kernels from the cobs into a large bowl, reserving a few extra husks for lining and tying the tamales.

  3. 3

    Working in batches, pulse the corn kernels in a food processor until coarsely ground into a thick, slightly chunky paste; avoid pureeing completely smooth.

  4. 4

    In a large skillet over medium heat, melt the butter and sauté the chopped onion until softened and translucent, about 5 minutes.

  5. 5

    Stir the ground corn into the skillet with the onion and butter, then add the milk, sugar, salt, and chopped basil. Cook, stirring frequently, until the mixture thickens slightly and no longer looks watery, about 10 minutes.

  6. 6

    If the mixture seems too loose to hold its shape, stir in the cornmeal or masa harina a tablespoon at a time until it reaches a thick, spoonable consistency. Remove from heat and let cool slightly.

  7. 7

    Lay two overlapping softened husks on a work surface, wide ends together, to form a base. Spoon about 1/3 cup of the corn mixture into the center, adding a cube of queso fresco if using.

  8. 8

    Fold the sides of the husks over the filling, then fold up the narrow end to enclose it, forming a rectangular packet. Tie securely with a strip of husk or kitchen string. Repeat with the remaining filling and husks to form about 12 tamales.

  9. 9

    Line the bottom of a large steamer pot with a few extra husks. Arrange the tamales upright or stacked in the steamer basket above simmering water, making sure the water does not touch the tamales.

  10. 10

    Cover and steam over medium heat until the tamales are firm and pull away cleanly from the husk, about 60 minutes, checking occasionally to replenish water as needed.

  11. 11

    Remove the tamales from the steamer and let rest for 10 minutes before unwrapping. Serve warm, either on their own or with a sprinkle of sugar or salt to taste.