Entree: Argentina – Northwest Argentina – Humita en Chala (Steamed corn and cheese mixture wrapped in corn husks)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 6 ears fresh corn, kernels cut from the cobs, about 4 cups (600 g) kernels
- 3 tbsp (45 g) unsalted butter or lard
- 1 medium onion, finely chopped, about 5 oz (140 g)
- 1/2 cup (120 ml) whole milk
- 1 tsp (4 g) baking powder
- 1 tbsp (12 g) granulated sugar
- 6 oz (170 g) queso fresco or queso blanco, crumbled
- 1/2 cup (15 g) fresh basil leaves, chopped
- 1 1/2 tsp (7 g) fine salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 12–16 corn husks (chalas), soaked in hot water until pliable
- Kitchen twine or thin strips of husk for tying

Instructions

1. Soak the corn husks in hot water for at least 30 minutes to soften; drain and pat dry when ready to use. Preheat a steamer or large pot with a steamer rack and bring water to a simmer.
2. Cut the kernels from the cobs. Reserve about 1 cup (150 g) of kernels for texture and place the remaining kernels in a blender or food processor; pulse to a coarse purée.
3. In a large skillet over medium heat, melt the butter or lard and sauté the chopped onion until translucent, about 5–7 minutes. Add the puréed corn, reserved whole kernels, milk, baking powder, and sugar. Cook, stirring frequently, until the mixture thickens slightly, about 6–8 minutes.
4. Remove the skillet from the heat and stir in the crumbled queso fresco and chopped basil. Season with salt and pepper; taste and adjust seasoning. The mixture should be thick but spreadable.
5. Lay one softened husk flat (use two overlapping small husks for larger portions if needed). Place about 1/2 cup (120 g) of the corn mixture in the center, fold the sides over the filling, then fold up the bottom and tie the top with twine or a husk strip to form a neat parcel. Repeat with remaining husks and filling.
6. Arrange the wrapped humitas upright in the steamer basket so they stand without falling; cover and steam for 45–60 minutes, until the filling is firm and set.
7. Remove from the steamer and let rest 5 minutes. Unwrap and serve warm directly in the husk.