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Humintas Bolivianas

Name: Humintas Bolivianas
Prep time: 30 min
Cook time: 45 min
Yield: 8
Ingredients: 6 cups fresh corn kernels (from about 8 ears); 1 cup grated fresh cheese (quesillo or mozzarella); 1/2 cup butter, softened; 1/2 cup sugar; 2 eggs; 1/2 cup milk, as needed; 1 tsp baking powder; 1/2 tsp ground anise; 1/2 tsp ground cinnamon; 1 tsp salt; 16 corn husks, soaked in warm water

Andean corn tamales — sweet, tender fresh-corn cakes with melty cheese and a whisper of anise, steamed in their own husks.

⏱ 30 minPrep time

🔥 45 minCook time

🍽 8Servings

🏷 Bolivian KitchenCategory

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Humintas are the Andean answer to the tamale: fresh corn ground with cheese, butter, and a touch of anise, wrapped in corn husks and steamed until soft and custardy. Vendors sell them warm from steaming pots at markets across Bolivia, and they are especially beloved around Carnival.

Sweet Corn Bundles

Because they are made with fresh corn, humintas taste of the corn itself — sweet, milky, and delicate — with pockets of melted cheese and the subtle perfume of anise and cinnamon. The husk keeps them moist and lends a faint, grassy sweetness.

Frequently asked questions

What are humintas?

Bolivian corn tamales — fresh corn ground with cheese, butter, and a whisper of anise, wrapped in corn husks and steamed until soft and custardy.

Can I make humintas ahead of time?

Yes. They keep for 3 days in the fridge — just re-steam them for about 10 minutes to bring them back to life.

Are humintas sweet or savory?

A little of both: the corn is gently sweet and the melted cheese adds a savory, milky richness. They’re sold as street food across Bolivia.

What do I serve with humintas?

They’re great on their own as a snack or alongside a hearty plate like our Picante de Pollo.

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Step by stepInstructions

Blend the corn kernels with the milk until mostly smooth but still slightly textured.
Beat the butter and sugar until creamy, then beat in the eggs, corn purée, cheese, baking powder, anise, cinnamon, and salt.
Lay out a soaked corn husk, spoon in about 1/2 cup of batter, add a little extra cheese on top, fold the husk over, and tie it with a strip of husk.
Stand the humintas upright in a steamer and steam over medium heat for 40 to 45 minutes, until firm and set.
Serve warm, still in the husks, with coffee or api.

💡 Chef tips & storage

Do not over-blend the corn — a little texture is what makes humintas rustic and wonderful. They keep 3 days in the fridge; re-steam for 10 minutes to revive.

Recipe details

Prep30 min

Cook45 min

Servings8

CategoryBolivian Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Humintas Bolivianas