Sweet Baked Humitas (Egg-Free, Dairy-Free, 100% Traditional)

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Steps

1. 1
   Trim the tip of each corn cob just to where the kernels begin, then carefully peel back the husks (pancas), keeping the largest, most intact ones whole — these will wrap the humitas. Discard small or torn husks.

   Tip: If you can't find the tip easily, wiggle the husk slightly until it appears.

   ~10 min
2. 2
   Remove the kernels from the cobs (by knife or by hand). Choose corn that is slightly mature, not overly tender — overly tender kernels produce a runny dough.

   Tip: Knife is faster than hand-stripping for large batches.

   ~10 min
3. 3
   Grind the corn kernels in a food processor (no liquid added) until you have a coarse paste. Some fibrous bits remaining is fine — they add texture.

   Tip: Work weights, not number of cobs — every cob is a different size, so weigh the ground corn to dose the other ingredients accurately.

   ~5 min
4. 4
   Weigh out 1.5 kg of ground corn into a large bowl. Add 180 g sugar and 12 g baking powder.

   ~2 min
5. 5
   In a small pot, combine 180 g salted butter and 45 g neutral oil. Heat just until the butter melts (max 40°C). Turn off the heat — residual warmth will finish melting any remaining butter chunks. Do NOT brown.

   Tip: If using only oil (cheaper for vending), use 220-230 g total fat and heat the oil to 180°C, then cool before mixing.

   ~3 min
6. 6
   Pour the warm (not hot) butter-oil mixture over the corn dough, adding a little at a time and whisking with a balloon whisk to fully incorporate. The fat-to-sugar balance is what produces the golden brown crust.

   Tip: Too little fat and the dough sticks to the husk; too little sugar and it won't brown.

   ~3 min
7. 7
   Toast 6 g of anise seed in a dry pan over low heat until aromatic. Transfer to a mortar and crush lightly — do not pulverize.

   Tip: Skip anise only if making for home and you dislike it; for vending it is essential — it gives the humitas their signature aroma.

   ~3 min
8. 8
   Add the crushed anise to the dough along with 1 baking spoon (~1 tsp) of ground cinnamon.

   ~1 min
9. 9
   Rinse 120 g of raisins thoroughly with hot water, squeeze them dry, and fold into the dough. The dough is now ready.

   Tip: Skip vanilla extract — it turns bitter when baked. If you must add it, use only a tiny spoonful and only at the end, after cooking.

   ~3 min
10. 10
    Wipe the reserved corn husks clean on both sides with a damp cloth. Do NOT boil them — boiled husks lose structural water and burn in the oven.

    ~5 min
11. 11
    Preheat the oven to 180°C (350°F). Using a small mold (~150 g capacity) for consistent sizing, place a portion of dough on a husk, fold the husk over to enclose the dough (no tying needed), and place each humita seam-side down on a baking tray. Work as quickly as possible.

    Tip: For business, work with 2-3 people — speed matters because the dough sets up if it sits.

    ~15 min
12. 12
    Bake at 180°C for 30 minutes — the humitas will puff up. Then raise the temperature to 200°C and bake another 10 minutes to develop a deep golden crust.

    ~40 min
13. 13
    Remove from the oven and let rest for 5 minutes before handling — they finish setting as they cool. The husk should peel away cleanly to reveal a beautifully golden, fluffy humita underneath.

    Tip: Yield: ~15 humitas per 1.5 kg dough. They sell for 2 soles each in Huancayo.

    ~5 min

Nutrition (per serving)

Victor Heredia

HUMITAS DULCES AL HORNO, SIN HUEVO Y SIN LECHE, 100% TRADICIONALES

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