Entree: Argentina – Central Culinary Region – Humita en Chala (Steamed mixture of fresh corn, onions, and cheese wrapped and cooked in corn husks)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 6 ears fresh corn, kernels removed, about 6 cups (870 g) kernels
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 tbsp (30 ml) olive oil or butter
- 1 cup (240 ml) whole milk
- 8 oz (225 g) queso fresco or mild farmer's cheese, crumbled
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (12 g) granulated sugar (optional, to accentuate corn sweetness)
- 1 tsp (6 g) fine salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 12 large corn husks (chala), soaked in warm water until pliable
- Kitchen twine or strips of husk for tying (no measurement required)

Instructions

1. Prepare corn husks: soak husks in warm water for at least 30 minutes to make them pliable. Pat dry and set aside.
2. Sauté onion: heat 2 tbsp olive oil or butter in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Remove from heat and let cool slightly.
3. Process corn: reserve 1/2 cup (75 g) of kernels for texture. Place remaining corn kernels in a food processor or blender with the milk and pulse to a coarse purée—do not make completely smooth; you want some body. Transfer to a mixing bowl.
4. Combine filling: stir the sautéed onion, reserved kernels, crumbled queso fresco, 2 tbsp butter, sugar (if using), salt, and pepper into the corn purée until well combined. The mixture should be thick and spoonable.
5. Fill husks: lay a softened husk flat with the narrow end pointing toward you. Spoon about 1/2 cup (120 g) of the corn mixture onto the lower third of the husk. Fold the sides over the filling, then fold up the pointed end and tie the bundle with kitchen twine or a strip of husk. Repeat with remaining husks and filling to make about 6 packages.
6. Steam or bake: arrange humitas seam-side down in a large steamer basket or a baking dish with a shallow layer of water (for oven method). Steam over simmering water for 45–55 minutes, or bake covered at 350°F (175°C) for 45–55 minutes, until mixture is set and firm.
7. Serve warm: let rest a few minutes, then serve humitas en chala warm, untying the husk at the table and eating directly from it. They can be accompanied by a simple salad or as part of a larger meal.