Snack · 60 min · peruvian

Humitas Dulces

If you like fresh corn kernels, you’ll love this Peruvian snack — 60 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 5 cups Fresh corn kernels
• 1/2 cup Sugar
• 4 tbsp Butter
• 6 oz Queso fresco
• 1 tsp Cinnamon
• 1 tsp Aniseed
• 12 Corn husks
• 1/2 tsp Salt

Steps

1. Soak the corn husks in hot water 20 minutes until pliable. Blend the corn kernels into a coarse purée — not baby food, keep some texture.
2. Mix the corn purée with sugar, melted butter, cinnamon, aniseed, and salt; fold in the crumbled queso fresco.
3. Spoon 1/3 cup of batter onto each husk, fold into a packet, and tie with a husk strip.
4. Steam 35 minutes until the humitas are firm and pull away from the husk easily.
5. Serve warm, unwrapped at the table. The anise is the quiet signature — do not skip it.

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