Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru. It consists of masa harina and corn, slowly steamed or boiled in a pot of water. In Brazil it is known as pamonha.

Humitas are common in various countries in Latin America, although their origin is unclear. The noun "humita" derives from Quechua a regional language found in Ecuador, the south of Colombia, the Peruvian highlands, and the northwestern part of Argentina. In Venezuela, they are known as hallaquitas, in Chile and Peru as humitas, in Bolivia as humintas.

In Argentina, humitas are prepared with fresh corn, sautéed onions and some spices, depending on the region or taste. The obtained dough is wrapped in corn husks and boiled. It is also common to add some diced cheese to the dough, typically goat cheese.

In Argentina, the term humita also refers to the creamy-corn filling of an empanada (in Spanish, empanada de humita.)

Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and baked or boiled. They may contain ají verde (green chili pepper). The humitas are kept together during cooking with thread or twine.