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.

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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


  • In a blender or food processor, place corn kernels, creamed corn, onions, eggs, butter and salt. Mix till it is pureed.
  • Stir in baking powder and mozarella cheese or queso fresco.
  • Add gradually cornmeal till the dough gets thick.
  • The dough is wrapped in corn husk, and steamed over high heat. When the water boils, reduce to a simmer for about 40 minutes.
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.

Loooong live the corn!

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