Humita, Peruvian Steamed Corn and Aji Cake
Humitas are the Andean cousin of the Mexican tamal, soft cakes of fresh ground corn steamed in their own husks, eaten from Peru down through Bolivia, Chile, and Argentina. They come in sweet and savory forms, and the Peruvian version usually lands in between, leaning on aji amarillo for a fruity, gentle heat and just enough sweetness to round it off. The traditional batter is bound with lard and studded with cheese, neither of which the corn needs. Fresh corn is already creamy and sweet, and a little cornmeal folded in swells during steaming to set the cake without any egg or fat. A couple of minced dates stand in for the sugar. Grinding most of the corn but folding some back whole gives you both a tender crumb and the pop of real kernels. Steam them ahead and reheat, or eat them warm as a snack.
Ingredients
- 4 cups Frozen corn, thawed
- 1/2 cup Polenta / coarse cornmeal, fine
- 1 Yellow onion, finely diced
- 2 cloves Garlic, minced
- 2 tbsp Aji amarillo paste
- 2 Deglet noor dates, pitted and minced
- 1/4 cup Unsweetened soy milk
- 1/2 tsp Black peppercorns, ground
Method
- Sweat the onion and garlic in 3 tablespoons (45 ml) water until soft and sweet, about 8 minutes, then stir in the aji amarillo paste and cook a minute more. Blooming the aji in the warm base is what spreads its fruity heat through the whole batter.
- Blend three-quarters of the corn with the soy milk and minced dates to a coarse, thick puree, leaving it a little rough. Whole kernels folded back in later give texture, and the dates supply the faint sweetness real humitas carry.
- Fold the puree, the reserved whole kernels, the onion mixture, cornmeal, and black pepper together into a thick, scoopable batter. The cornmeal absorbs the corn's moisture and sets the cake as it steams, doing the binding an egg would.
- Let the batter rest 10 minutes so the cornmeal hydrates. Skipping this leaves a wet center, since the meal needs time to drink in the liquid before it hits the heat.
- Spoon the batter into ramekins or corn husks and set them in a steamer over simmering water. Steam covered for 25 to 30 minutes, until a cake is set and springs back to a light press. Steaming, not frying, is what keeps them soft and oil-free.
- Rest 5 minutes before turning out, so they firm enough to hold together. Serve warm, on their own or with a spoon of salsa criolla.
Nutrition
Estimated per serving: 130 calories, 4 g protein, 4 g fiber, 25 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
