A traditional food from the Peruvian Andes, it can be found in Peru, Bolivia, Chile, Ecuador, and Argentina.

The mixture may also be combined with criollo pumpkin (a type of green-skinned squash), and milk is sometimes added if the corn is dry.

The cream is then sautéed with onions, and sometimes bell pepper, and seasoned with salt, basil, paprika, and cumin.

They can be found in restaurants and markets in Jujuy, Tucumán, Salta, and other northern provinces of Argentina.

[1] Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard.

[3] They can be made savory or sweet, and are traditionally served with added sugar or tomato.

This dish is so traditional in Ecuador that they have developed special pots just for cooking humitas.

[5] In the central Andes region of Peru and Bolivia, humitas are prepared with fresh corn combined with lard and salt and queso fresco for a savory dish or with fresh corn with lard, sugar, cinnamon and raisins for a sweet dish.