Chilean steamed corn cakes


Preparation info
  • Serves


    • Difficulty


Appears in
Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

  • About

A traditional recipe passed down through many generations, humitas are similar to Mexican tamales, and are eaten in vast quantities all over Chile. They are made from fresh corn, which is ground and mixed with salt and lard and then wrapped in corn husks and steamed. They are delicious, and fun to make.


  • 12 large corn on the cob, with husks
  • 30 ml/2 tbsp lard or


  1. Cut the ends off of the corn on the cob, then carefully remove the layers of husk, reserving the widest ones in pairs to make the wrappers for the tamales.
  2. Slice the corn from the cob with a sharp knife, standing the cob up on a board and cutting downwards. Grind the kernels in a blender, until a smooth paste forms.