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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
