Sweet Corn Humintas Wrapped in Corn Husks

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

Prep: 20 min Cook: 40 min Serves 8 Latin American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 cups fresh corn kernels in a food processor and pulse until coarsely ground, leaving some texture.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Carefully remove from the steamer, let cool slightly, then unwrap and serve warm as a traditional Bolivian treat.

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