Velvety Peruvian Potato Humitas with Spicy Cream Sauce

Name: Velvety Peruvian Potato Humitas with Spicy Cream Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Yellow cornmeal; Yukon Gold potatoes; Vegetable oil; Salt; Baking powder; Grated queso fresco; Sweet corn kernels; Chopped cilantro; Ground cumin; Heavy cream; Aji amarillo paste; Lime juice; Salt; Fresh corn husks

A Flavorful Twist on a Classic Peruvian Treat

Discover the rich and velvety textures of Peruvian potato humitas paired with a bold and spicy cream sauce, perfect for both appetizers and main courses.

1 h 45 min
4
Intermediate

Ingredients

For the Humitas Masa

Yellow cornmeal

2 cups

Yukon Gold potatoes

4 large, peeled and grated

Vegetable oil

1/4 cup

Salt

1 teaspoon

Baking powder

1 teaspoon

For the Filling

Grated queso fresco

1 cup

Sweet corn kernels

1/2 cup, cooked

Chopped cilantro

1/4 cup

Ground cumin

1/2 teaspoon

For the Spicy Cream Sauce

Heavy cream

1 cup

Aji amarillo paste

2 tablespoons

Lime juice

1 tablespoon

Salt

To taste

For Wrapping and Steaming

Fresh corn husks

8–10, soaked in warm water

Preparation

Preparing the Humita Masa

Combine Ingredients

In a large bowl, combine cornmeal, grated potatoes, vegetable oil, salt, and baking powder.

Mix Masa

Mix thoroughly until the masa is smooth and well-combined.

Hydrate

Let the masa sit for at least 15 minutes to hydrate.

Ensure the masa is not too dry to avoid cracking during steaming. Adding lime zest enhances its flavor.

Combining the Filling

Mix Filling

In a separate bowl, mix queso fresco, sweet corn, cilantro, and ground cumin.

Stir Evenly

Stir until the ingredients are evenly distributed.

Set Aside

Set aside for assembling the humitas.

Cooking Process

Assemble Humitas

Place a scoop of masa on a corn husk, add the filling, and fold the husk to enclose.

Steam Humitas

Arrange the wrapped humitas in a steamer basket over boiling water and steam for about 50-60 minutes.

Prepare Sauce

In a small saucepan, combine cream, aji amarillo paste, and lime juice. Cook over medium heat until slightly thickened, about 10 minutes.

Plating & Serving