A highland sweet made from tender corn and steamed in its own husk. The filling stays moist and soft, with butter, cinnamon, and raisins supporting the corn instead of covering it up. Once the wrapper opens and that sweet steam escapes, stopping at just one suddenly feels ambitious.
Turn what you find into an experience you can actually bring to your kitchen.
Choose the widest, most intact corn husks. Add one quarter of the water to the steamer and steam the husks for 3 minutes, until they are flexible enough to fold without cracking. Remove and set aside.
Remove the kernels from the corn and blend them in batches with the evaporated milk, pulsing only until you have a thick, slightly rustic mixture. Small bits of corn should remain; turning it into a completely smooth liquid takes away the character of the humita.
Melt the butter in a pot over low heat and add the corn mixture, sugar, cinnamon, and salt. Cook for 10 to 12 minutes, stirring constantly and scraping the bottom, until the mixture is glossy and thick enough to leave a clear trail for a few seconds when you drag the spoon through it. Remove from the heat and cool for 5 minutes so it is easier to wrap.
Overlap two corn husks for each humita, spoon a portion of the corn mixture into the center, and scatter the raisins over it. Fold the sides inward, close the ends, and tie with kitchen twine without squeezing the package too tightly; the humita should feel secure while leaving a little room for the filling to finish setting.
Add the remaining water to the steamer, arrange the humitas without packing them tightly, and steam covered for 30 to 35 minutes, until the filling is set, firm to the touch, and releases much more easily from the husk. Let them rest for 5 minutes before opening. Serve warm: when the husk peels back to reveal a moist filling that still holds its shape, they are exactly where you want them. Open one and try not to let the other seven see you. 😌
