humitas ingr humitas humitas tostadas

Serves 4

  • 4 ears of corn
  • 250 gr fresh cheese
  • 1 onion
  • 2 cloves of garlic
  • 50 ml milk
  • 2 eggs
  • salt
  • corn flour (optional)

1 quitar hojas 2 lavar hojas 5 cocer hojas 6 escurrir hojas 

Remove the leaves being careful not to break them. Wash and cook the leaves in boiling water for two minutes. Drain them and save them for later.

3 quitar hilillos 4 desgranar choclo tusa

Clean the corn and remove all the silks. Schuck them and keep the kernels and the cobs.

7 rallar queso

Grate the fresh cheese.

1 picar cebolla y ajo

Chop the onion and the garlic cloves.

8 batir 9 batido

Beat the eggs with the corn kernels, grated cheese, onion, garlic, milk and salt until the mix gets creamy. If it becomes too liquid, add a tablespoon of corn flour.

10 extender hojas 11 poner batido 12 hacer paquete 

13 hacer paquete 14 hacer paquete

Spread out the corncob leaves and add a few tablespoons of the mix into each one. Wrap the mix with the leaf to shape a parcel. Cut long strips with the remaining leaves and use them to the parcels (Humitas). Make sure they are well sealed.

15 poner tusa hojas y auga en la base 

Place the cobs in a pot. fill the gaps between them with some leaves. Add water into the pot until the cobs are almost covered.

16 colocar humitas 17 cubrir con una hoja

Add now the humitas, being carefull they dont touch the water and cover them with the remaining leaves.

18 tapar 

Put the lid on the pot and cook on high heat. When the water boils turn the heat down and let the humitas steam for about 40 minutes.

Serve them very hot.

 6 aceite de achiote 19 calentar humitas tostadas

To reheat the humitas, place them (without the leaves) in a flying pan on low heat, with a few drops of achiote oil.


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