Corn and Cheese Humintas Wrapped in Corn Husks

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Bolivian humintas made from fresh corn, cheese, and spices, steamed in corn husks for a moist, tender tamale-like treat. This latin american-inspired vegetarian ready in about 65 minutes pairs (about 4 ears) fresh corn kernels, shredded fresh mozzarella cheese, softened unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 8 Latin American cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain soaked corn husks and pat dry. Set aside for wrapping.
  2. Step 2: In a food processor, combine 3 cups fresh corn kernels, 3 tbsp softened unsalted butter, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp ground anise seeds. Pulse until mixture is smooth but still slightly textured.
  3. Step 3: Transfer the corn mixture to a bowl and fold in 1 cup shredded fresh mozzarella cheese evenly.
  4. Step 4: Lay out a corn husk flat and spoon about 1/3 cup of the corn mixture in the center. Fold the husk tightly to enclose the filling, folding the sides in and then rolling the bottom up.
  5. Step 5: Repeat to fill all husks. Place wrapped humintas standing up in a steamer basket.
  6. Step 6: Steam over boiling water for 45-50 minutes until the mixture is set and firm to the touch.
  7. Step 7: Remove from steamer and let cool slightly before unwrapping and serving warm as a savory snack or side dish.

Equipment for this recipe

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Frequently asked questions

How long does Corn and Cheese Humintas Wrapped in Corn Husks take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Corn and Cheese Humintas Wrapped in Corn Husks?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened unsalted butter from drying out.

Can I substitute ingredients in Corn and Cheese Humintas Wrapped in Corn Husks?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Corn and Cheese Humintas Wrapped in Corn Husks for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Corn and Cheese Humintas Wrapped in Corn Husks?

Latin American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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