Humitas or steamed fresh corn cakes

Humitas or steamed fresh corn cakes

Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed. Humitas are hard to translate, if you’ve ever had an humita you know what it is, but to describe them to someone who’s never had them before is a little bit complicated. I guess you could compare them to a fresh corn and cheese tamale (and explaining the difference between a tamale from Ecuador and tamale from Mexico is a completely different story). Humitas are made using fresh corn, which is ground with other ingredients and then stuffed in a fresh corn husk and steamed. In Ecuador, humitas are very popular in the Sierra or Highland region, especially in cities like Loja, Cuenca or Quito, and they are typically eaten for breakfast or with the afternoon coffee.

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Humitas or steamed fresh corn cakes
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Humitas or steamed fresh corn cakes

Recipe for humitas or savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed.


  • 6-7 fresh ears of corn, with husks
  • 3 cups grated or crumbled cheese, mozzarella or a fresh farmers cheese
  • 1 cup diced white onions, about ½ large onion
  • 1 tsp ground coriander
  • 2 garlic cloves, crushed
  • About 1 cup corn meal
  • ¼ cup of heavy cream
  • 2 eggs
  • 1 tsp salt
  • To serve:
  • Aji de tomate de arbol or tree tomato hot sauce


  1. Remove the husks from the corn; try to keep each husk intact, the large ones will be used as wrappers for the humitas and the smaller ones will be broken into long strips to tie around the humitas.
  2. To help make the corn husks more pliable place them in a pot of boiling water for a couple of minutes, then drain the water and save the husks until ready to use.
  3. Remove the silky hairs from the corn and use a knife to cut the corn kernels from the cob, if you don’t have a steamer save the cobs to use as a steamer.
  4. Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, ground coriander, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
  5. In large deep pot place about 2 ½ cups of water and a steamer, the water should be just below the steamer, if you don’t have a steamer arrange the cobs on the bottom of the pan instead and cover them with some of the leftover husks.
  6. To fill each humita (see detailed instructions on filling above as well as pictures), use 2 of the large corn husks per humita, place them on top of each other, fold the left side of the husks, then fold the top half over the bottom half, this creates a semi-pocket, fill it with a spoonful of the mixture (how much mixture will depend on the size of the husks, the larger the husks the more filling you can add) and stuff some of theremaining cheese in the middle, now fold over the right side of the husk and tighten it up a little bit, use the thin strips to tie around the wrapper and keep it closed.
  7. Place the humitas in the pot on top of the steamer, I like to keep them slightly inclined with the open end on top. Place any leftover husks on top and cover well.
  8. Place the pot on the stove over high heat until you hear the water boiling, reduce to a simmer and cook for about 35-40 minutes, the cooked humitas will be slightly firm to firm when they are done.
  9. Serve warm with aji de tomate de arbol or tree tomato hot sauce.


For the slightly more sophisticated variation of humitas, this version separates the eggs and beats the whites.


Same as the previous humita recipe, with the following changes:

Add 4 tbs butter, melted

Approximately 1 ¼ cups corn meal (instead of 1 cup)

4 eggs, yolks and whites separated (instead of 2 eggs)

1 tsp baking powder

1 tbs sugar

½ tsp salt (instead of 1 tsp salt)

Instructions: Same as above, except add only the egg yolks to the food processor mix. Also add the melted butter, baking powder and sugar to the mix in the food processor. Beat the egg whites until they are stiff and incorporate the whites into the corn mix. Follow instructions above to assemble the humitas.

Humita making process: How to fill and close the corn husks

The whole process of filling the humita mixture into the corn husks can be a little bit confusing until you get the hang of it. This is another part that people do differently depending on how they were taught. I’m wishing I had made a small video of this, but hopefully the pictures are helpful. It is one of those things that is easier to learn by watching someone do it than by reading about it, but I’ll try and if you still have any questions just send me an email.

Use the corn husk to create a wrapper for the humitas, the larger ones will be used to make the wrapper and you can use pieces of the smaller husks to tie around the wrappers to keep them sealed. The bigger the husks the better, of course you’ll get to a point where the bigger ones are all gone or most of them will be small to start, so in that case I use 2 husks and place them on top of each other oppositely, i.e. top part of second husk should be placed on top the bottom part of the first husk, and not directly on top, on the side, the idea is to create a wrapper so you want to use both husk to overlap to increase the width.

Next you can place a spoonful of the mixture in the wider part of the husks (upper or lower) and some cheese in the middle, and then close it or you can finish or semi-finish the husk wrapper and then stuff it with the corn mixture.To close the wrapper, fold the left side over the mixture (or where the mixture will be placed), then fold the other half of the husk over – I like to stuff them at this point -, and then fold the right side, if you don’t have any mixture in it you will see that this creates a small pocket that you can then fill with a spoonful of corn mixture, some cheese and some more mixture.

Humita assembly step 1 Humita assembly step 2

Another way to fold the husks is to fold the top half over the bottom half and then fold each side – you can also fill it in the beginning, middle or end of this process.

Humita easy assembly step 1 Humita easy assembly step 1

Humita easy assembly step 3 Humita easy assembly step 4

The final step is to close it as well as you can and use the strips of the smaller husks to tie around the humita wrapper, one of the ends of the humita might be slightly open but that is fine.If you prefer to have all the ends closed you can do so by trying to wrap the humita with a first husk and then use the second husk to close any holes, it’s a little bit trickier since it’s hard to find enough large husks to wrap the humitas this way and it really doesn’t make a difference to the final product.

How to close an humita step 1 How to close an humita step 2

Try practicing how to wrap the humitas just using the husks to find the method that works best for you before filling them with the corn mixture.

Humitas or steamed fresh corn and cheese cakes

When I was a kid, humitas weren’t just something yummy to eat, I loved the whole process of preparing them which actually started with going to pick the corn, either from the small field on our farm or from one of the neighbor’s farms if we were buying it; picking the corn was a lot of fun –of course we sometimes ended up choosing some that were not ready yet and I remember the corn plants to be so tall, which was why I was surprised when I moved to Texas and saw these tiny plants of corn everywhere. After we picked the corn we would take it home and remove the husks, this was also a lot of fun, we didn’t make humitas the way I do now – using less than 10 ears of corn – instead we had costales or big sacs of corn and made a ton of them.

Some of the neighbor ladies would come help us, we would all sit outside of the house with corn all around and while we removed the husks there would always be someone telling a story or legend, most of which were pretty scary and involved the devil, supposedly the devil liked to hang out (during the night only) in the higueron trees, which were these big trees that were all around the valley, we had one on our farm and it was also the tree that our tree house was built on – no more spending the night in the tree house after those stories-, there was also a big higueron on the corner of the road down from the farm and this was where someone was supposed to have seen the devil; I could go on for a long time about all the stories and legends involving the devil –who sometimes he was described as this horrible creature other times he was in form of an extremely handsome man – , as well as other scary characters such as the widow, the witches, the headless priest, etc.

Humitas or fresh corn tamales

After removing the husks, the corn grains or kernels would be removed from the cob, if you didn’t have a steamer you would save the tusas or cobs to use them as a steamer; next the kernels are ground, my mom had one of those old manual grinders that we would use to grind the corn, today I just put the kernels and other ingredients in the food processor.Most humitas have cheese in them , either in the mix or stuffed in the middle or both, but there are some humitas that are made without any cheese, in our house that was unthinkable, my mom was very generous with the cheese and would mix in with the ground corn and also stuffed a little bit in the middle of each humita, the type of cheese used is called quesillo, which is a very fresh cheese that melts perfectly, the closest I found here in the US is the fresh farmers cheese, which is hard to find and expensive, so I usually use mozzarella for any recipe that requires quesillo.

The type of corn in Ecuador is also very different from the types of corn found in the US, the Ecuadorian corn is less sweet and more dry, the first time I ever made humitas in the US I didn’t know this and I tried to make them just like I remembered, they ended being very sweet and gooey, so now I don’t add any sugar, I minimize the amount of liquids (cream, milk or butter) and also add some corn meal to help the humitas get some consistency; I’ve also noticed that if use corn that is older, which has less water, the consistency is thicker and I adjust the amount of corn meal based on the tenderness of the corn .


Just like many other typical Ecuadorian dishes the recipe for humitas will vary from one family to another, my mom’s recipe is one of the most simple and easy recipes to make: basically just grind the corn, mix in the other ingredients, stuff into the corn husks, place some cheese in the middle, wrap it up and steam them. The mothers of some of my friends had recipes for humitas that were a little bit more complicated and “sophisticated”, which involves separating the eggs and beating the egg whites until stiff – I used to think that anything made using an electric beater was super sophisticated, I finally convinced my mom to buy one when I was about 17 -, as well adding baking powder, to essentially make the humitas a lit bit more fluffy; I made the humitas both ways and I found that there was not really a difference taste wise and even the consistency was almost the same. My cuñado (brother in law) Matt was visiting and he also thought that they were exactly the same, Matt’s other comment was that he liked that the consistency of both batches of humitas was not too dry, sometimes in Ecuador the consistency of the humita can be a little bit dry, though I only experienced this when I had humitas at a restaurant or café but never at my house or at my friends’ homes . I’ve including both methods for making the humitas, choose and adapt according to your preferences, even though these are great with cheese you can leave out the cheese – and other dairy products – if you are looking to try a dairy free option, same goes for the eggs.

As I mentioned before humitas are perfect for breakfast and go great with a hot cup of coffee, though according to my husband they also go well with wine, an essential side for the humitas is aji or hot sauce, preferably tree tomato hot sauce. Humitas can be re-heated in the microwave or also you can remove a cold humita from the wrapper and fry it over medium high heat with a little bit of oil or butter on each side for a couple of minutes until it is golden and crisp.

Step by step preparation photos for my mom’s humitas:

Fresh corn for humitas Removing the corn husks for humitas

Humitas or fresh corn cakes Corn humitas

Aji for humitas Humita with aji and black coffee

Step by step preparation photos for the more sophisticated humita variation:

Ecuadorian corn humitas Humitas with aji sauce

This post was last modified: July 19th, 2016 by Layla Pujol


  1. I made the first recipe and they were delicious!! It only took me 1 1/2 hours for the whole process – including the cooking time!! I cut off the bottom and tops of the corn and it made taking the husks off so much faster. I will be making these again!

  2. Aaron Kammerman says:

    So happy I found your recipe. I thought that I wouldn’t ever be able to make them when I learned the sweet corn in the states doesn’t have the starch content needed for the natural thickening. Just tried one from your recipe and they turned out so delicious. I can’t thank you enough, as I’ve been waiting 20 years to eat another humita. Instead of coriander and garlic, I used a little paprika in the oil while I fried the onions and about 1/3 cup fresh basil, chopped finely. Que son ricas!

  3. Hi Laylita, in my Belizean household we call it Tamalitos, and in English we call it Ducunu..but we don’t add cheese and cream…we grind it with bell pepper or greenpepper and onions, salt and melted butter..have you ever fried them…hmmm delicioso..I love your recipes!!

  4. Hola Layita,
    Do you happen to have a recipe for quimbolitos? Every other recipe of yours I’ve tried has been excellent! So happy to have found your blog.

    Thank you!

    Los Angeles, CA

  5. oh laylita.

    my boyfriend is from ecuador. we went down to ecuador to visit his parents last christmas/new year. it was my first time in the country and i made sure to try all of the local specialties. i especially fell in love with llapingachos (“yo quiero llapingacho” became my mantra…so fun to say!).

    i found this blog before i even got on the plane to come home. :) you have made me the master of so many of adolfo’s favorite foods. he thanks you for it. today, i made humitas for the first time and i don’t think he could be any happier.

    just like the other followers of your blog – i can’t sing your praises loud enough. i just wanted to say thank you for all of your efforts! this gringa is sure to impress his family with her humita/llapingacho/pan de yuca/chifles/etc skills on the next trip.

  6. A wonderful, beautiful post and amazing recipe! Thank you very much for sharing. All the best —

  7. I love that you use a fresh corn husk and fresh corn…Yummy!!
    Thank you for the recipe..I love your stories about the legends..
    I would love to hear more about the widow, the witches, the
    headless priest. When we are young they are sooo scary but now
    they seem interesting and fun…

  8. Karin Varkondova' says:

    I stumbled onto this website while looking for a ceviche recipe. I love it. I will share with relatives. I have some family from Ecuador. First website I have found on this subject. Thank you

  9. I love your website and am so excited to have stumbled upon it! My husband is from Ecuador and we love it there! I love these but most especially love the humitas dulces, do you happen to have a recipe for those? I have tried everywhere and found many but I have found that most of your recipes taste so authentic I would love to know if you have one. My mother in-law doesn’t cook much anymore but used to make all of these wonderful dishes. I keep trying to have her write them down but with how crazy life is, I am sure that might not happen. If you would be willing to share I would be so grateful! Thank you so much for all of this, it is fabulous!

  10. Maritza says:

    In my Cuban household we call them tamales and make them pretty much the same way except without cheese. We usually fill the center with diced pork and chorizo cooked in a tomato sofrito (onions, peppers, garlic, tomato paste, white dry wine, and a bit of culantro). Your recipe looks and sounds delicious!!

  11. Hi i was just wondering how i can steam the humitas without a steamer??

    • Hi Chelsy, Use the corn cobs to form a layer, with space in between each corn cob, and then add a second layer on top – then place some corn husks on top and then place the humitas on top.

  12. Monica C says:

    Muchas gracias por las fotos, no sabes cuanto disfruto tus recetas.
    Este fin de semana pienso preparar las humitas, mis hijos nacieron aqui en USA y mi esposo es Colombiano. En la ciudad donde vivo en el estado de Connecticut es muy facil conseguir comida y productos Colombianos pero no Ecuatorianos (al menos no cerca de casa) asi que mi mision es que mis tres hijos conoscan de nuestra comida Ecuatoriana y la disfruten. Uno de sus platos favoritos es Bolones de verde y Caldo de Bolas. Han visitado Quito y Esmeraldas y se divierten mucho experimentando con los jugos de frutas que tenemos y platos nuevos, estoy orgullosa de ellos pues estan dispuesto a probar lo que les pongas en frente.
    Una vez mas gracias por compartir y regalarnos estas deliciosas recetas.

  13. Vanessa Ruiz says:

    Wow, I must say this is passion for food! I enjoyed reading your story and very much appreciated your attention to detail on the step by step process to making humitas and the pictures are beautiful and eye catching that it makes me want to make these right now lol. I began to cook at the age of 11. My father who is from Puerto Rico taught me the basic fundamentals of cooking. My first dish ever made was what is known as one of Puerto Rico’s authenitc dish- arroz con pollo y habichuelas. Growing up I was taught how to make various simple meals. I didn’t realize how much I enjoyed cooking until I got into my 20’s. I had my own place, my own kitchen! It became fun and relaxing. It is then, that I began to really COOK.

    I am now 27, and have developed a passion for food and the beauty of preparing it lol. I am extremely close with my ecuadorian grandmother and growing up, I’ve watched her make all these authentic ecuadorian meals, didn’t ever really do hands on work…but I would watch and humitas was one of the famous dishes! I have to say, it was fun watching my grandmother and her sisters make batches of them. At 12yrs old she took me with her to Ecuador for the entire summer. I was there for three months and I learned a lot of our culture, how we speak, and of coarse the FOOD! Ecuador follows the traditional three course meal of soup, a second course which includes rice and a protein such as meat or fish, and then dessert and coffee to finish. Supper is usually lighter, and sometimes consists only of coffee con pan y queso. The heavier meal was always served at what we call here in America, lunch. It took me some time to adapt to so much food…especially having soup for starters. It was a differrent soup everyday before our main meal. I loved it over there. It’s an experience I will never forget.

    I’ve managed to learn much throughout my years, including a good amount of the Puerto Rican cuisine since I am also half puerto rican. I still have more to teach myself on some of their authentic complex dishes like pasteles. I will learn how to make those also. For now I’d like to give some time to the other half of my culture.Ecuadorian cuisine is something I would like to gain more knowledge of because our food is amazingly good. At 12yrs old you would think I’d be picky, nope not me! LOVED the food!

    Thanks again for sharing this recipe. I can’t wait to give it a try :) Will definitely be back on here!

  14. Hi Laylita! This is so many kinds of awesome. I remember walking the streets of Quito, and finding vendors for humitas all over the place. I’d been wanting to make them at home, because they were so many kinds of delicious, but I couldn’t find a decent recipe. Yours is excellent, and it looks exactly like the ones from Quito. Thanks so much for all your work!

  15. Margarita says:


    There’s a sweet version of the humita, the name escapes my mind at this moment. I remember growing up in Ambato and we would make a sweet tamal, with raising and the “masa” was sweet. Do you know what I’m talking about? if so, do you have a recipe you can share. Mil gracias por las recetas tan deliciosas.


    Hi Margarita – You are probably thinking of Quimbolitos.

  16. I’m still here, just finished my dessert of custard with Adams crunchy peanut butter (trying to be a bit creative). Just enjoying these recipes, the process of preparing them that you experienced when you’re a kid and the higueron tree story. This is so awesome work preserving a wonderful culture. Reminds me of all the goodies my grandparents used to cook and bring us from the province every New Year when I was a kid. But now they’re gone and so are my parents, and all that’s left are memories of all those goodies that I yearn for. But this site gives me an idea which I and future family can start. Thanks again for the inspiration!

  17. Very interesting!
    In my homeland, Madagascar, we make a kind of humitas but ours are sweet. We call it “koba raviny”, pronounced “cooba ravini”. I remember as a child we would make some on holiday afternoons with my sisters and my mom.
    The recipe: cook the corn and then ground the kernels with leftover rice, peanuts and ripe bananas. Even though we had a food processor, we prefered to use a mortar according to the traditionnal method. It was also funny for us to use the mortar and the pestle. Add sugar and a hint of vanilla. Then wrap the puree in the corn husks and cook them.
    “Koba raviny” are usually eaten as a snack; children especially like them as after-school snacks. Street sellers – women most of the time- sell them in the late afternoon.

  18. Carmen Arboleda says:

    Thanks a lot !!!!!!!!!!!!!!!!! Millon gracias, solo las fotos me hacen recordar el perfume de las humitas, que delicia.
    Your site is great, a nice place where we can find th eoriginal recipes from our beloved country.
    Thanks again.

  19. Hi there I just wanted to add that this so called “humitas” are called “embueltos de mazorca” in Colombia, It`s a widely eaten food all over the country and is easily found in and around street markets. Cheers!

  20. Thank you for all your recipies I love them

  21. me encantaaaaan!!!! laylita te adoro por poner recetas que mi mami algun dia me ensenio pero yo olvide!! :) y viviendo tan lejos de Ecuador ahora se me hace mas facil hacer mis comidas favoritas! Graciaaaaas!.

  22. OMG, Laylita, you story about the devil sounds very similar to the stories my grandma and grandpa and relatives use to tell us, my grandpa was from this tiny little town call el morro, about 20 min from playas, and he had a big farm there (though we never kept animals or plants since we lived in guayaquil and only went to the farm when we were off school) there use to be this HUGE church that for the majority of the time that i went to vacation there was always under construction due to a fire, there was also a big house made of wood that had burned down near by and the ruins stood there just burned and black. and as the story went the man of the family had made a pact with the devil for money, and in exchange he gave up his first born son, when night came where the son was to be born the devil came to collect his prize but the father didn’t want to let go so the devil burned the house down killing them all.

    that was just one of the many stories that we were told, my mom swears once she saw the devil he was a handsome man on a horse, and other stories he was a beastly creature. you brought me back to the time of me as a child i loved so much! and these humitas look sooooo yummy!

    thank you for what you do!

  23. I had these for breakfast in Quito one morning with fresh coffee a few years ago when I visited. I’ve been especially craving them lately. Thanks so much, I never realized that it’s so simple.

  24. These are so DELICIOUS!!!!!!!!!!

  25. Cynthia Griffith says:

    I was looking for a recipe for “Chumales” on your site, but I think your humitas are the same thing my daughter’s family in Cuenca calls chumales! Am I right? Love these! I had them last year when I visited. The tamales and chumales I had in Cuenca on this visit were wrapped in achira leaves rather than corn husks. Personally I prefer the corn husks. The achira leaves left a flavor that I was not fond of — but then, I’m a gringa, so what do I know? :-)

  26. Laylita,
    My husband and I have used many of your recipes. Thank you so much. My husband is also from Ecuador but had not visited for over 35 years. I am from Dominica (English & French speaking island in the Caribbean). It is between Martinique and Quadeloupe. Your husband should know about it.
    We had a wonderful time in Ecuador this summer. We visited Loja and Vilcabamba and of course, many other places. Our kids would love to return.
    Again keep up the excellent work.

    Jimenez Family

  27. I am glad to find someone has taken the time to put wonderful recipes with great pictures online.
    I have to send a couple of recipes to my kids’ school and I am just proud – I will be sending all the moms your webpage!
    THANK YOU :)

  28. This was so helpful. I was raised in the US but my parents are from Ecuador and my mother spent years talking about how many times she’d tried to make humitas here in the US but with the corn grown here they never came out right.
    I made them with your recipe and they came out great! Thank you!!

  29. These are delicious! Thank you SO MUCH for the great instructions and the pictures- it really made a big difference. The corn I used had really small leaves, and at the end I had to combine 4 leaves for one humita. Served with a pico de gallo because it was all I had on hand. Will fry them for breakfast tomorrow. Thank you again- can’t wait to try more of your recipes!

  30. How beautiful your step by step pictures. honestly wish I could achieve something like this.
    Did you know Humitas are very popular in Chile as well? Typical summer food, but here we have them as either lunch or dinner. Some people like them with sugar and other have them with Chilean Tomato salad (Tomato, onions and cilantro).

    Just a fact to add to everyone’s head data base of random food facts. :)


  31. I made these for a project in my Spanish class. We had to choose a food from a Spanish speaking country and I thought this recipe looked good. They turned out amazing!!!! Even though they take a long time to prepare I have still made them 4 times. Your beautiful pictures helped me out so much along the way! Now I am off to find another fabulous recipe from your website. Thanks!

  32. Hello Laylita,

    Firstly, thank you for the wonderful recipe. I made these yesterday and I wish they looked as good as yours! I just started getting the hang of wrapping them on my last few, nonetheless they are delicious! My question is am I able to re-use the husks? I seemed to have more mixture than husks (I baked the left overs) and to buy them online was too expensive I feel for husks (around $30) Thank you again for sharing the recipe, I had two for brekky and they were yum!

  33. David Dobbins says:

    I have loved humitas since the very first time I tried them in Ecuador (I am an American who is married to an Ecuadorian woman). I’m an aspiring chef and I will definitely include this recipe in my arsenal, thanks for the info and the pics.

  34. HI!!! wow this is amazing!! finally a recipe for humitas that has been adjusted to american ingredients!!! i cannot wait to try these!! I want to make them for my mother in law who is in town!! we live in MIami and she is visiting from Germany. She’s always asking me about Ecuadorean food!! :) thank you so much!!

  35. me enkanto esta receta, muchas gracias. las cocine el fin de semana con mis 2 pekanas de asistente ellas las amarraron – y me salieron unas 30 humitas (como ellas le llaman “jumitas”)
    las pienso hacer muy pronto otra ves, ayer me comi las ultimas 2, pues fueron un gran excito, primero para mi recordar mi mamita y abuelita ke ya no estan en este mundo y como ellas hacian las disfrute con un cafe negro ( ke nunca lo tomo asi) segundo para mi marido ke jamas a regresado a nuestro pais en 30 anos. y para mis hijas primera ves ke prueban, les enKanto!!
    usare la misma receta pero agregare cebolla larga, osea con el rabito verde, en mi mente fotografica asi las recuerdo cuando mi abuela las hacia los pedacitos de cebolla verde, yumi!!! gracia un millon…

  36. Hola Laylita, casi llore cuando encontre tu receta de Humita y otros platos. Tengo memorias en Ecu. Guayaquil con mi familia y siempre me encantaban las humitas, tienen un sabor diferente pero bueno.
    A mi me encanta cocinar, mi novio es ruso y vivimos en the U.S. y yo le quiero preparar platos Ecuatorianos. Thank you so much for your dishes i can’t wait to learn how to cook the way my dear abuelita Gladys made them.

  37. I ate these once in Ecuador. We drank beer with them.
    I have wanted to have them again ever since, that was in 1974!
    I’m so happy I found your recipe and I will attempt to make them myself!
    Thank you so much.

  38. I LOVE humitas. Do you make Bizcochuelos?
    Very nice photos and wonderful recipies…
    Felicidades y Suerte…

    Hi Curtis – Nice to see you here, how’s everything? I am collecting my sardine cans to make bizcochuelos in them, I want them to be exactly like the ones in Malacatos (even the bus would stop so people could get out and buy bizcochuelos). I’ll post the recipe when I make them. Take care.

  39. Laylita, I love these, and the grilled ones remind me how my wife put them in the toaster until they caramelize, so good with coffee or even some Vietnamese chili sauce! We also make the salsa de arbol with chocho’s or Lupini beans.

    Love this site!

  40. Laylita, Gracias muchisimas gracias por estas maravillosas recetas y las fotos definitivamente son increibles estaba buscando la receta de fanesca y por coincidencia entre a su pagina pero que bendicion todo se mira riquisismo yo vivo en Vista, california desde hace 9 anios y por medio de su pagina me transporte a Quito , a mi me encanta cocinar asi que ahora si tengo una muy buena guia. Dios le bendiga y gracias nuevamente.

  41. I have been loving your blog for months and months. This is the first recipe I actually made, after you posted the blog. I think the humits turned out wonderful. My husband was especially delighted to have them two days in a row, once for dinner and again the next morning grilled with butter. I can’t wait for fresh corn to be in season here in Tucson. Since, after making them once last winter, fresh corn was no longer so plentiful. Thank you for all your posts. I really enjoy them, and sometimes even make stuff…I tried to get tree tomatoes from AJ’s market, but they were $5 per fruit, so I had to hold off on making aji de tomate de arbol. The produce manager actual asked me what I wanted to make with them, and with my iphone, I showed him your blog and the pictures of aji de tomate de arbol. He cut up a tree tomato, so my husband and I could have a taste. Not at all the tomato taste I imagined. Thank you again!

  42. I have made tostones,chifles, empanadas and abuelita’s chicken spaghetti from your recipes and they all have turned out great. I want to try this recipe next now that I found our local Wal-Mart carries quesillo fresh cheese. Thank you for this website!

  43. Jennifer says:

    This was so easy to make. My husband is from Quito and when my in laws come we always have them bring humitas for us. Its my favorite thing. I have been determined to learn how to make them because i love to cook . My in laws surprised us and came here a few weeks ago and they brought us Queso Fresco from there . So i was like extra determined. We made fanesca and I found your site shortly after and made even better use of the Queso freso with Humitas. My Mother in law was very impressed with the recipe. Thank you so much for this site because it converts the ingredients to ones I can find here so I can make my husband the food he loves.

  44. Hi Layla,
    I *LOVE* your site! My husband is from Ecuador, and I’ve always struggled to find and follow recipes for his favorite dishes. (For some reason, it completely throws me off when the Ecuadorean cookbooks list quantities of butter, flour etc. by weight, not volume.) Your photos are wonderful and bring back great memories of when I was studying abroad in Quito in 1994-95. I just tried the humitas last night and was so pleased with how well they turned out. Do you think they would freeze well? Would I freeze them before or after steaming?

    Hi Danielle – Thank you for your comment! I haven’t tried freezing the humitas, but I’ve seen frozen tamales at the grocery stores so I’m guessing it should be fine to freeze them, probably after steaming.

  45. Hola Laylita!

    I love, love, LOVE your blog and I’ve tried a couple of your recipes which came out great but this, this Humitas recipe and photos….YOU’VE OUT DONE YOURSELF!! I will be making this tomorrow while my kids are at school and will serve them when they get home. They saw the website and had the recipes before so they are so happy and excited that I am making these especially for them.

    I am african american but I make tamales all the time for the school and for friends and they are always a hit, I can’t wait for these and I will let you know how they turn out. Thanks so much for sharing a family recipe with the world and being kind enough to include all the photos of the various steps. You really should either open a cookery school or write a cookbook; you have a very rare gift. Peace!

  46. I made the humitas according to your mom’s recipe and they were fantastic! I could not believe how simple the whole process was! Thank you.

  47. ¡Hola, Layla!

    I made these for Thanksgiving this year (I don’t think I’ll do that with all the other things I had to cook at the same time again!) and they were amazing. I made half sweet (half the onion, no garlic and not stuffed with cheese) to have with honey the way we did in my house as a kid, and the other half savory. I used fresh mozarella. I had more difficulty than I’d expected wrapping them – the husks were all small and by the time I’d layered enough of them to make a little package there weren’t enough left for all the batter. I ended up lining dishes with the pieces of husk that were left and baking them in a water bath in the oven while the humitas steamed on the stove. I was so excited when the wonderful familiar smell filled my kitchen, and it felt like a magical moment when we unwrapped the first one. I looked at my friend and said, “Look! I made HOME!” Thank you so much for making that experience possible – it’s now one of my favorite holiday memories.

  48. I love this blog!!

    I have a question, though…is there a version of this where banana leaves (or other leaves) are used instead of corn husks? I was in Napo over the summer and we had something very similar to this every once in a while, but it was wrapped in leaves and it was sweet. To do that, would it be much different?

    Hi Lupe – There are sweet humitas, the ones I’ve had are usually wrapped in corn husks. However, there is something called quimbolitos (or kimbolitos), which are a type of small corn cakes that are wrapped in achira or arrowroot leaves, quimbolitos are made with corn flour (as opposed to the humitas which are made with fresh corn), but they are very tasty and moist. I’ll post a recipe for quimbolitos soon.

  49. I stumbled upon your website while looking for a ceviche recipe as mine was misplaced during my move, and I was so excited to find a recipe for humitas. I haven’t had one since I left Ecuador a little over 20 years ago, and I am excited to try my hand at fixing them for my husband. How exciting!! Thank you.

  50. These look incredible! My mom is Mexican and my dad is from Nicaragua, my mom eats tamales, my dad nacatamales! I’ve yet to try these but I think I’ll be using this recipe this holiday season :).

  51. These Humitas were delicious! I couldn’t find fresh corn so i used frozen cobs. I don’t have a food processor so i used a blender. This recipe is super easy to make and the salsa ontop makes them even more delicious. My husband is from Guatemala and is always talking about how much he misses the corn tamales his mother used to make. He loved these! Thank you so much for this recipe – i will definitely make these again.

  52. Hi Cindy – Humitas are great, I’m craving some right now!

    Hi Damaris – I’m so glad that you enjoyed them!

    Hola Malena – Gracias por tu comentario. La receta es para aproximadamente 20 humitas, para cuantas personas depende si la persona va a comer una humita o 2 o 3. No recomiendo dejar la masa un dia, es mejor hacerla y cocinar las humitas el mismo dia, de cierta forma el choclo fresco es como una banana: una vez que le quitas la cascara es mejor consumirlo o cocinarlo lo mas pronto posible.

  53. Hola Laylita! me encantan sus recetas, ya probé la de las carnes coloradas, y la del locro de papas, quedó riquísimo, principalmente el locro. Quiero intentar las humitas, pero tengo dos preguntas:
    para cuántas personas es la receta?
    si quiero dejar la masa lista, un día, y cocinarlas al día sgte, es posible?

    La felicito por el diseño de la página, fotos, y por las anécdotas que enriquecen las recetas. Le agradezco de antemano por las respuestas.

  54. So I tried this recipe and it was exactly the taste of the tamales mi abuelita used to make! Thank you for letting me have that experience for that first taste again! I didn’t have a steamer and placing the cobs at the bottom of the pan worked out perfectly!!!

  55. WOW! looks amazing! I love humintas, they look so good.. my mouth is watering for some!
    thank you,

  56. Rosa, Lydia, Paz, Marc, Alexandra, Lore, Sandy, JS – Thank you for the nice comments, definitely give them a try, humitas are so good, you will become addicted.

    Naty – My mom used to do the same thing, I love the smell of an humita in the frying pan.

    Jessica – Thank you for being so patient!

    Katy – Everything you made looks so yummy!

    Pia – I’ve been there with the disastrous results, but try them again, it is worth it.

    Patty – Thank you for your comments, I’m happy that you find the recipes and photos useful.

    Paulina – The blender should work fine, you might start out working in smaller batches to keep it from getting all clogged (that always happens to me when I use the blender).

  57. Thank you for this recipe! I miss them so much and have been struggling with the corn issue. any difference if I use a blender instead of a food processor?

  58. Sra. Laylita you are amazing! I lived in Loja, Ecuador for over 5 yrs. How I longed for these recipes! These are wonderful! And the fact that you do them in Spanish & English is fantastic! You should really write a cookbook and publish it both here and there! My suegra (mother in law) is there and I have cooked with her numerous times so I know that your recipes are perfectly authentic and yet you have managed to write them in such a way that they can be adapted for cooking here substituting ingredients that are available in the U.S. As I am sure you know there are many Ecuadorians in NY, NJ, Chicago, LA & CT who I think would love to know about the substitutions you have discovered that work. My 9 yr. old son & I have been longing for humas here and I thank you so much for this and all the other recipes you have shared here. It is fantastic the way you have posted the photos demonstrating how to make everything step by step! Can’t tell you how fabulous I think your recipes are. Thanks again Patty

  59. I absolutely love humitas.
    I made them once in my life, but the corn I had was not the best. I was so disappointed after so much work.
    Your step-by-step photos are incredible.
    Thank you.

  60. Gorgeous and so mouthwatering! Hey if you or any of your readers want to see my attempt at making an entire meal off of your blog here , I just posted my photos on my blog at

    Your recipes make it so easy to follow — I printed out several and took them on my vacation and my friends and family were fighting over who got to take them home. I used every bit of the recipes too, including the photos as I went along. It was sooo fun! Thank you Laylita!

  61. Wow, wow, wow! I can just imagine the fresh corn-goodness of these humitas. I’ve never had them before: this is such a new way to enjoy fresh good. Thanks for sharing this!

  62. Gorgeous, as always!!

  63. Laylita – THANK YOU so much for posting this recipes! I asked for it a while ago and have been patiently waiting. Awesome blog, awesome pictures, great descriptions of Ecuadorian food. Thank you!

  64. I’ve never even heard of humitas before but they sure look delish! Being a savoury addict I always keep my eyes wide open for savoury cakes I’ve never heard of. Spectacular!

  65. these look amazing. i’m looking for your empananada recipe but keep getting sidetracked by deliciousness.

  66. Layla,

    As I said before, I totally enjoy your blog. Thank you for the step by step and very detailed overview. I really love learning about foods and cultures I know little about. The culinary traditions of Ecquador are remarkable.

    Thanks for this.


  67. Wow! How very interesting and delicious-looking. I’ve never heard of or tasted humitas before, but I’d like to taste it now. Beautiful photos of the process. I like how you show us how to wrap it in the corn husk. Awesome!


  68. I love humitas! With a cup of black coffee for breakfast. By the way I like the part you show them in the frying pan. My mother used to do about 100 and by the third day she’ll put them to brown on both sides, they tasted even better than the first day.

  69. Fabulous step-by-step photos — makes me want to run to the kitchen (oh, stopping at the farm stand for some fresh corn, first!) to make these. The tree tomato hot sauce looks amazing, too.

  70. That looks particularly delicious! I’ll have to try making that recipe when I have husks…



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