Humitas

Name: Humitas
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 6 sweet corn; 80 g cheese; banana leaf wraps; 1 tbsp lard; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Humitas, a beloved staple from the Andean region, is a dish deeply rooted in the everyday life of Peruvian households. Traditionally prepared when fresh corn is at its peak, it's a celebration of the harvest and an invitation to gather around the table. Though its presence graces many occasions, it is in the comfort of home kitchens where humitas truly shine, crafted with the hands of those who have mastered the balance of simplicity and flavor.

The taste of humitas is a harmonious blend of sweet corn and savory cheese, enveloped in the earthy embrace of banana leaves. The lard imparts a rich, silky texture, while the salt accentuates the natural sweetness of the corn, creating a dance of flavors that is both humble and deeply satisfying. This dish, meant for sharing, invites you to savor each bite slowly, as the warm, aromatic parcels are unwrapped at the table.

Ingredients

6sweet corn
80 gcheese
banana leafwraps
1 tbsplard
to tastefine sea salt

Method

Begin by preparing the sweet corn. Remove the husks and silk from 6 ears of sweet corn. Using a sharp knife, carefully cut the kernels off the cob, ensuring you collect all the milk from the cob by scraping it with the back of the knife. This will add creaminess to the mixture.
In a large mixing bowl, combine the corn kernels with 80 g of crumbled cheese. Mix well until the cheese is evenly distributed throughout the corn. This mixture will form the base of your Humitas, providing a creamy, cheesy texture.
Prepare the banana leaf wraps by cutting them into rectangles large enough to wrap around the corn mixture completely. If the leaves are stiff, briefly pass them over a flame or hot pan to make them pliable. This will prevent them from cracking when you fold them.
In a large skillet, heat 1 tablespoon of lard over medium heat until it melts and begins to shimmer. Add the corn and cheese mixture to the skillet, stirring occasionally. Cook until the mixture becomes tender and the cheese starts to melt, which should take about 5-7 minutes. The mixture should be soft and fragrant, with a slightly creamy consistency.
Season the mixture with fine sea salt to taste. Stir well to ensure the salt is evenly distributed throughout the mixture. Taste and adjust the seasoning if necessary, keeping in mind that the corn and cheese should have a balanced flavor without being overly salty.
Spoon a generous amount of the corn mixture onto the center of each banana leaf rectangle. Fold the sides of the leaf over the mixture, then fold the ends to form a secure package. Ensure the wraps are tight enough to hold the mixture without leaking.
Place the wrapped Humitas in a large pot with a steamer insert. Fill the pot with water just below the steamer level. Cover and steam over medium heat until the banana leaves are fragrant and the Humitas are firm to the touch, about 30-40 minutes. The leaves will impart a subtle aroma to the Humitas, and the texture should be set but tender.
Once cooked, carefully remove the Humitas from the steamer using tongs. Allow them to cool slightly before unwrapping. Serve warm, allowing the rich, cheesy corn filling to be enjoyed at its best.