Accessibility settings

April 25, 2024 #Funds #Vegetals.


Share this recipe


652 (kcal)


2 Hours


  • 6 units of humerous corn
  • 10 basil leaves
  • 2 tablespoons oil
  • ½ unit of medium onion, diced
  • Salt to taste
  • 2 tablespoons granulated sugar
  • Whole milk to taste (if necessary)
  • Cotton tie-on straw.
  • Step 1 - Clean the corn and reserve the leaves for stuffing. Grate or process the corn along with the basil. Set aside cold.
  • Step 2 - Separately, sweat the onion with the garlic and a pinch of salt in oil in a frying pan. Cook over low heat until the onion is transparent. Remove from heat and cool completely. Set aside.
  • Step 3 - Mix the grated corn and the sweated onion in a bowl. Add sugar and season with salt. Stir well and if necessary add a little milk to make the mixture creamy.
  • Step 4 - Put this mixture inside the leaves, close and tie with pitilla in the center of the humita, joining the ends of the corn leaves.
  • Step 5 - Separately, boil water in a large pot with a little salt. Pour the humitas and cook for 20 to 25 minutes. Remove and let drain.
  • Step 6 - It is recommended to serve with Chilean style salad and green chili. Optional: sprinkle sugar or salt.