Bolivian Humitas

Ingredients

• 8 corn on the cob (use the husks too)
• 200g queso fresco or feta, crumbled
• 1 onion, fried
• 1 tsp annatto powder
• 2 tbsp sugar
• 2 tbsp butter
• 1 tsp salt
• Pinch of cinnamon
• Optional: handful basil

Instructions

1. Carefully remove the corn husks and save them.
2. Strip the kernels from the cobs.
3. Grate or roughly blend the corn with butter, sugar, salt, annatto, fried onion, cheese and cinnamon.
4. Spoon into the husks, fold both ends and tie with strips of husk.
5. Steam upright for 60 minutes.
6. Unwrap and eat warm.

Serving suggestions

• Lovely with hot chocolate or coffee.

Storage & reheating

Keeps 3 days; reheat by steaming.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions