Corn and Potato Humintas with Aji Amarillo Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 recipe, ready in about 45 minutes, pairs fresh corn kernels, yellow potatoes, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Ingredients

• 3 cups (about 4 ears) fresh corn kernels
• 2 medium, peeled and cooked until soft yellow potatoes
• 1/2 cup sour cream
• 1/3 cup all-purpose flour
• 2 tbsp, melted unsalted butter
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp aji amarillo paste
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1, minced garlic clove
• 2 tbsp, chopped fresh cilantro

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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.