Corn and Potato Humintas with Aji Amarillo Sauce

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

Humintas are traditional Bolivian steamed corn cakes made with fresh corn and potatoes, served with a spicy and tangy aji amarillo pepper sauce. This latin american-inspired vegetarian (vegetarian) ready in about 45 minutes blends (about 4 ears) fresh corn kernels, sour cream, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 30 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 3 cups fresh corn kernels and 2 cooked medium peeled yellow potatoes into a food processor. Pulse until combined into a slightly chunky batter.
  2. Step 2: Transfer batter to a bowl and stir in 1/2 cup sour cream, 1/3 cup all-purpose flour, 2 tbsp melted unsalted butter, 1 tsp salt, and 1/4 tsp ground black pepper until smooth and well mixed.
  3. Step 3: Prepare a steamer and line the steaming basket with parchment paper or corn husks to prevent sticking. Spoon the batter into 8 even portions on the liner, shaping each into a small round cake about 1/2 inch thick.
  4. Step 4: Steam the humintas over boiling water for 25 minutes until firm and cooked through.
  5. Step 5: Meanwhile, prepare the aji amarillo sauce by whisking together 2 tbsp aji amarillo paste, 1 tbsp lime juice, 1 tbsp olive oil, 1 minced garlic clove, and 2 tbsp chopped fresh cilantro until smooth.
  6. Step 6: Serve the warm humintas topped with a drizzle of the spicy aji amarillo sauce for a bright, comforting dish.

Equipment for this recipe

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Frequently asked questions

How long does Corn and Potato Humintas with Aji Amarillo Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Corn and Potato Humintas with Aji Amarillo Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Corn and Potato Humintas with Aji Amarillo Sauce?

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 Potato Humintas with Aji Amarillo Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Corn and Potato Humintas with Aji Amarillo Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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