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Humitas Tamales

Humitas Tamales

Traditional Latin American tamales featuring fresh corn, basil, and gentle spices wrapped in corn husks and steamed to tender perfection, offering a taste of authentic home cooking.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 tamales
Course: Main Course, Side Dish
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ears fresh corn or 3 lbs frozen whole-kernel corn
  • 4 tablespoons cornmeal optional, for thickening
  • 2 large onions finely chopped
  • 2 tablespoons butter, lard, or oil
  • 0.5 cup milk
  • 1 tablespoon paprika
  • 0.25 teaspoon black pepper
  • 2 teaspoons salt
  • 1 small bunch fresh basil
  • 2 mild yellow peppers or Thai peppers seeded and finely chopped
  • corn husks cleaned and paired
  • twine for tying

Equipment

  • Steamer
  • Food processor or grinder
  • Large Skillet

Method
 

  1. Peel the corn, save the larger husks, and cut the kernels off the cobs.
  2. Grind or process the corn until you get a thick, juicy paste.
  3. Sauté chopped onions in butter until golden. Add paprika, salt, pepper, and peppers.
  4. Stir in the ground corn and milk, cooking until the mixture thickens. Add basil and cornmeal if needed.
  5. Place several spoonfuls of the mixture onto paired husks, fold them into packets, and tie securely with twine.
  6. Steam the humitas for about 1 hour, or until firm and fully cooked.
  7. Serve hot, straight from the husk, for the best flavor and texture.

Notes

Use fresh corn for best texture and taste. Add cornmeal if using frozen corn for thickness. Use sweet or Genovese basil (avoid Thai basil). Use double husks if thin or fragile. Freezes well - reheat by steaming or microwaving. Serve with tomato salad, grilled meats, or add cheese for variation.