Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Humita (Peruvian Sweet Corn Tamales)
Soft, subtly sweet corn tamales wrapped in corn husks and steamed until tender, studded with queso fresco, a comforting Andean snack.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Blend the corn kernels in a food processor until you have a coarse, slightly chunky paste.
- 2
Cream the butter with sugar until light, then mix in the corn paste, salt, and baking powder until well combined.
- 3
Fold in the crumbled queso fresco and raisins, if using.
- 4
Spoon about 1/3 cup of the mixture onto the center of each softened corn husk and fold into a tamale packet, tying the ends with twine or husk strips.
- 5
Arrange the tamales in a steamer basket over simmering water and steam for 45-50 minutes until firm.
- 6
Let cool for 10 minutes before unwrapping.
- 7
Serve warm as a snack or light breakfast.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving525
Calories
11 g
Protein
63 g
Carbs
30 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Humitas are found across the Andes from Peru to Argentina, made from fresh corn ground into a paste and steamed in the corn's own husks. In Peru they lean sweeter than their savory Bolivian or Ecuadorian counterparts, often eaten as a snack or light breakfast alongside coffee.
Listahan note
This version keeps the classic sweet Peruvian style with queso fresco folded through the corn paste and optional raisins, wrapped and steamed in real corn husks the traditional way rather than baked in a dish.
Technique cues
- Blending the corn to a coarse, slightly chunky paste rather than a completely smooth puree is deliberate; some texture from the kernels is what gives humitas their characteristic bite, unlike a fully smooth tamale masa.
- Soaking the corn husks until truly pliable, not just damp, is essential, since brittle husks crack and let the filling leak out into the steaming water instead of staying sealed.
- Tying the packets snugly but not overstuffing them matters, because the corn paste expands slightly as it steams, and a too-full or too-loose packet either bursts or ends up runny inside.
Kitchen flow
- Parallel prep
- Soak the corn husks while blending the corn and creaming the butter, so the husks are ready exactly when the filling is.
- Make-ahead
- The corn filling can be made a day ahead and refrigerated; wrap and steam close to serving time since steamed humitas are best enjoyed warm.
- Leftover move
- Leftover steamed humitas reheat well by re-steaming for a few minutes still in their husks, which keeps them from drying out.
- Cleanup rhythm
- The food processor bowl gets sticky with corn starch; soak it in warm water right after blending rather than letting it dry.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
fresh corn kernels
the entire base of the dish
Purpose: Fresh corn's natural sugars and starch are what create the humita's soft, slightly sweet, pudding-like interior once steamed.
Handling: Blend to a coarse paste rather than pureeing perfectly smooth, so some texture remains.
Adaptation: Swap thawed frozen corn if fresh isn't in season; the texture stays close though the flavor is slightly less bright.
unsalted butter
richness
Purpose: Creaming butter into the corn paste rounds out the flavor and keeps the finished humita moist rather than dense.
Handling: Cream with the sugar first before folding in the corn paste, matching how a cake batter is built.
Adaptation: Swap a plant-based butter for a dairy-light direction, keeping in mind the queso fresco still contains dairy.
queso fresco
savory-sweet balance
Purpose: Folding in mild, slightly salty cheese keeps the humita from tasting purely sweet, giving it the classic Peruvian sweet-savory balance.
Handling: Crumble and fold in gently at the end so it stays in distinct bits rather than melting into the paste.
Adaptation: Swap a mild feta for a saltier, tangier version, using slightly less since feta is more assertive.
corn husks
cooking vessel
Purpose: Steaming inside the husks is what gives humitas their gentle, even cook and a faint corn aroma that a baking dish can't replicate.
Handling: Soak in warm water until fully pliable and easy to fold without cracking.
Adaptation: Swap parchment paper tied with twine if corn husks aren't available, though the flavor will lack the husk's aroma.
raisins
bursts of sweetness
Purpose: They add pockets of concentrated sweetness through the paste, a common addition in Peru's sweeter style of humita.
Handling: Fold in whole, no need to plump beforehand since the steaming does that work.
Adaptation: Swap chopped dried apricot for a different, slightly tangier sweet note, or omit for a plainer version.
Technique notes
- Don't skip soaking the husks long enough; even a few brittle spots can tear during folding and let filling escape into the steaming water, turning the pot cloudy and the humitas gappy.
- Keep the steaming water at a steady simmer, not a rolling boil, so the tamales cook through evenly without splashing up into the packets.
- Test doneness by unwrapping one humita fully; it should pull cleanly away from the husk when done, if it sticks and looks wet, it needs more steaming time.
Ingredient swaps
- Dairy-free direction
- Omit the butter and queso fresco, replacing the butter with a neutral oil; the humita will taste more purely of corn and less rich.
- Gluten-free direction
- This recipe is naturally gluten-free as written, no changes needed for that restriction.
- Lower-sugar direction
- Cut the sugar to 2 tablespoons and skip the raisins for a more savory-leaning version.
Serve alongside
- a simple queso fresco slice
- sliced fresh mango
- a light breakfast spread
- Peruvian coffee
- chicha morada
- hot chocolate
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps refrigerated up to 3 days still wrapped in their husks.
- Reheat by re-steaming for 5-10 minutes rather than microwaving, which can dry them out.
- Unwrapped filling (before steaming) freezes well up to a month, thaw before wrapping and steaming.
Equipment
- a food processor or blender
- a steamer basket or large pot with a rack
- kitchen twine or extra husk strips for tying
Make this household-aware
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Plan it in Listahan
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