How To Make Humita -

Summer is coming to an end in this part of the world, and one of the things that I will miss terribly is Humita, a popular dish in Latin America with pre-hispanic origins. Learn how to make humitas with these easy steps.

As a child growing up in Ecuador, there was nothing more comforting than the smell of humitas wafting from the kitchen. Humitas are a traditional dish that, for me, are not just about food but a part of the culture, family gatherings, and those precious memories from my childhood. If you’ve never tried a humita before, imagine a soft, sweet corn dough wrapped in tender corn husks, steamed to perfection—deliciously savory, with a hint of sweetness, and absolutely comforting. Whether enjoyed for breakfast, as a snack, or as part of a festive meal, they hold a special place in our hearts.

Making humitas can be a bit of an art, but it’s definitely worth the effort. This recipe will help you recreate that Ecuadorian warmth in your own kitchen, no matter where you are. Let’s dive in!

How To Make Humitas

Humita is made of fresh ground corn, onions, eggs, cheese and other spices. In Ecuador, they can be salty or sweet, depending of the preference. This is my easy-peasy version of salty humitas.

What you need:

7-8 fresh ears of corn (with husks)
10 oz crumbled mozarella cheese or “queso fresco” (I like lots of cheese)
2 eggs
1 tsp salt
1 can of creamed corn (14 oz)
1 cup of cornmeal
1/2 stick butter
1/2 cup diced white onion

Directions:

Prepare the Corn
Start by shucking the corn. Remove the husks, and save a few of the larger, outer husks for wrapping the humitas later. Cut the kernels off the cob using a sharp knife, or if you’re feeling traditional, grate the corn with a coarse grater. The texture of the grated corn will give your humitas that perfect texture.
Make the Dough
Once you have your corn, place it in a large mixing bowl. Add in the melted butter, cheese, sugar, milk, and salt. Mix everything well. You should have a moist, dough-like consistency that’s just a bit sticky. The dough should be thick but still pliable, so feel free to add a little more milk if needed.
Prepare the Corn Husks
Soak the corn husks in warm water for about 10 minutes to soften them up. Then, lay them flat on a clean surface, ready to wrap your humitas.
Wrap the Humitas
Take a spoonful of the dough and place it on the center of a corn husk. Fold the sides of the husk in, and then fold the top and bottom to close it up, forming a neat little parcel. Repeat with the remaining husks and dough.
Steam the Humitas
Now comes the fun part! Place the wrapped humitas upright in a large steamer or a pot with a steaming rack. Cover them with a damp cloth or a few more corn husks to keep them moist. Steam for about 45 minutes to an hour, or until the humitas are firm and cooked through. The corn husks should turn a darker color, and the dough will firm up to the perfect texture.
Serve and Enjoy
Let the humitas cool slightly before serving. Whether you’re enjoying them alone with a cup of coffee or sharing them with family, they’re sure to bring a taste of Ecuador into your home. If you like, you can drizzle a little more melted butter on top before serving for an extra indulgent treat!

If you still have corn husk left from your humita making, do not throw it away! Did you know that the Native American made dolls with dried leaves of corn cob?

Click here for an easy tutorial. Enjoy eating your humita while playing with your new corn husk doll.

I’d love to hear how your humitas turned out—whether you added a special twist or followed the recipe step by step. Share your experience in the comments below, or tag me on social media!