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Ecuadorian humitas are soft steamed cakes of fresh ground corn mixed with butter, eggs and cheese, wrapped in their own corn husks. They are lighter and fluffier than Mexican tamales because the dough is made with fresh corn, not dried masa.
In Ecuador they are eaten for breakfast or as an afternoon snack with black coffee, often with a little hot sauce. They are part of the trio of Ecuadorian wrapped foods with tamales and quimbolitos.
Ecuadorian Humitas (Fresh Corn Tamales)
Ingredients
- 12 ears of fresh corn with husks
- 1/2 cup butter melted
- 3 eggs
- 1 cup queso fresco or mozzarella crumbled
- 1 white onion finely chopped and sautéed, optional
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup milk only if needed
Instructions
- Cut off the base of each ear of corn and carefully remove the husks so they do not tear. Wash and set them aside.
- Cut the kernels off the cobs and grind them in a blender or food processor, little by little, into a thick dough. Add milk only if needed.
- Mix the corn dough with the melted butter, eggs, sugar, salt, baking powder and the sautéed onion. Fold in the cheese.
- Overlap 2 husks, place 2 to 3 tablespoons of dough in the center and fold the sides in, then fold the tip down.
- Line a steamer pot with leftover husks and stand the humitas upright, folded side down.
- Cover with more husks and a lid and steam over medium heat for 40 to 45 minutes, until the dough is firm.
- Let them rest 5 minutes and serve warm with coffee.
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Where to find the ingredients in the US
Here is how to find or replace the trickier ingredients in the US and Canada:
- Corn: Ecuadorian choclo is starchier and less sweet than US sweet corn. Use the freshest corn you can find; if it is very sweet, reduce or skip the sugar. Some Latin stores sell frozen ground corn for humitas.
- Corn husks: if your corn has damaged husks, use dried corn husks for tamales, soaked in hot water.
- Cheese: queso fresco or a mix with mozzarella.
Tips for the best Humitas
- Do not overfill the husks or the dough will leak.
- Keep a little water in the steamer and add more if it evaporates.
- Humitas freeze very well; reheat them steamed or in the microwave.
- For sweet humitas, double the sugar and add raisins.
Frequently asked questions
What is the difference between humitas and tamales?
Humitas use fresh ground corn and are steamed in corn husks; Ecuadorian tamales use corn flour dough, a meat filling and achira leaves.
Can I use canned or frozen corn?
Frozen corn kernels work better than canned; drain them well and add a little cornmeal if the dough is too loose.
Are humitas sweet or savory?
Ecuadorian humitas are mostly savory, with a hint of sugar. Sweet versions also exist.
More Ecuadorian recipes
- Ecuadorian Tamales with Chicken or Pork
- Ecuadorian Shrimp Ceviche
- Empanadas de Viento (Ecuadorian Cheese Empanadas)
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