Humita is a traditional corn dish from Central and South America, made with ground corn wrapped in corn husks and cooked with various ingredients such as sugar, cinnamon, cheese, or chilies. It is different from tamales and is often eaten for breakfast or lunch.
Humita is a type of cooked corn dish native to Central and South America. Each country has its own version of humita, although all varieties use a base of ground corn wrapped in corn husks and cooked, steamed, or boiled until cooked through. Corn can be flavored with sugar, cinnamon, or milk to create a sweet, dessert-like snack, or it can add sauteed onions, cheese, or chilies to add to a more substantial meal. Some additional ingredients include roe to help solidify the corn, aniseed for flavor, and lard or butter. Depending on the type of humita made, it can be eaten as a breakfast with toast or bread on the side, or as a lunch dish with coffee and possibly hot sauce.
Originally, humita was enjoyed and prepared by the natives of Latin America, although ingredients that were more popular in Europe eventually became part of the culinary tradition. While a humita might look like a tamale, it’s actually quite different. While a tamale might use cornmeal or dried flour, humitas use fresh corn and rarely, if ever, include meat as an ingredient. They are also cooked in corn husks whereas tamales can be cooked in corn husks but are often cooked in banana leaves which gives a different overall flavor.
No matter what the other ingredients are, making a humita starts with corn. The recipe calls for the use of corn, which is different from the corn used in other parts of the world. The corn is drier and firmer than the sweet yellow corn common in North America. The corn kernels are either removed from the cob and placed in a food processor or grated directly from the cob into a bowl. At the same time, the husks of the corn are saved to wrap the dough later.
The other ingredients are then added to the dough. Milk, butter or lard are often mixed with corn to make it more tender. Savory items such as onions, peppers and tomatoes can be cooked quickly before being incorporated into the dough to develop flavors and texture. Sweet humita generally includes evaporated milk and sugar.
When the dough is ready, it is placed in a corn husk. Sometimes it may take two peels to seal the dough completely. There are several methods for folding and filling the husks, but the general idea is to completely contain the dough inside a husk bag. After wrapping the dough, the package can be tied with strips of string or corn husk.
The packets can be boiled in water, cooked in the oven or steamed. They are completed once the dough has become firm and all the ingredients inside are cooked. Traditionally, humita can be eaten for breakfast, as a midday snack, or as part of a lunch.
Protect your devices with Threat Protection by NordVPN
