Sweet Corn Humintas Wrapped in Corn Husks
Bolivian-style steamed corn cakes made from fresh sweet corn and cheese, wrapped in corn husks and steamed to tender perfection. This latin american-inspired snacks (vegetarian) ready in about 60 minutes turns fresh corn kernels, all-purpose flour, white cheese (queso fresco), crumbled into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 fresh corn kernels
- 1/2 cup all-purpose flour
- 1 cup white cheese (queso fresco), crumbled
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 1 tsp baking powder
- 1/2 tsp salt
- 8 large, soaked in warm water for 30 minutes corn husks
Instructions
- Step 1: Place 3 cups fresh corn kernels in a food processor and pulse until coarsely ground, leaving some texture.
- Step 2: Transfer the ground corn to a large bowl and mix in 1/2 cup all-purpose flour, 1 cup crumbled white cheese, 2 tbsp granulated sugar, 2 tbsp melted unsalted butter, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
- Step 3: Drain soaked 8 large corn husks and pat dry. Take each husk and spread about 1/3 cup of the corn mixture evenly in the center, folding the husk sides over to form a packet and tying with kitchen twine if needed.
- Step 4: Arrange the wrapped humintas upright in a steamer basket over boiling water. Cover and steam for 40 minutes until the mixture is set and firm to the touch.
- Step 5: Carefully remove from the steamer, let cool slightly, then unwrap and serve warm as a traditional Bolivian treat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Corn Humintas Wrapped in Corn Husks take to make?
Total time is about 60 minutes (20 min prep + 40 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 Sweet Corn Humintas Wrapped in Corn Husks?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Sweet Corn 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 Sweet Corn 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.
Is Sweet Corn Humintas Wrapped in Corn Husks 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.
