Ecuadorian Humitas


Ecuadorian Humitas (Ew-me-tas)

Carla Vivar - Missionary Wife
Course Appetizer
Cuisine Ecuadorian
Servings 10 humitas


  • 10-30 fresh corn husks if husks are not very wide, put two together
  • 4 cups fresh corn kernels if using sweet corn, add milk sparingly
  • 2 eggs
  • 1-2 cups milk
  • 1 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp butter melted
  • 1/2 lb queso fresco cheese well crumbled


  • Cut each husk from the base of the corn. Carefully peel off. Trim off the top edge. Fold by tucking one side into the other. Tear long pieces of extra husks to tie around "cups". Stick your finger in to open the "cup" for filling. Blend half the corn, 1 egg, and 1/2 cup milk until very smooth. Pour into a bowl. Blend the remaining corn, egg, and another 1/2 cup of milk. Mix with batter in the bowl. Stir in more milk to make a batter that is pourable, similar to pancake batter. Stir in salt and sugar. Mix in butter and cheese. Heat the Humita cooker.*
    *lay the corn cobs in the bottom of a large lidded pot to form a shelf. Just cover the cobs with water and set to boil. Place the filled husks directly on top of the cobs. This works well and smells great.
  • Transfer the batter into a pitcher. Pour batter into folded husks. Place each humita upright in a flat-bottomed container ignoring any liquid that seeps out. Repeat using all the batter. Place humitas upright into the cooker.* Cover and steam for 30 to 45 minutes. Periodically Check the water level so you don't burn the pan. The humitas are done when they are solidified. These taste best served hot.
    *a vegetable steamer also works well as a humita cooker


Commonly served as an appetizer throughout the country of Ecuador.