Humita en Chala
Creamy corn custard wrapped in corn husks and steamed until tender—a classic Argentine comfort dish that's naturally vegetarian and impossibly simple to make.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 4 cups fresh corn kernels (about 4 cups, or frozen)
- 12 count corn husks, fresh or dried
- 1 cup whole milk
- 3 tablespoon butter
- 1 cup fresh mozzarella cheese, grated
- 1 pinch salt and pepper to taste
Instructions
- 1
If using fresh corn husks, soak them in warm water for 10 minutes until they are soft and pliable; if using dried husks, soak for 15 minutes. This prevents them from tearing when you wrap the filling.
- 2
Pour 3 cups of the corn kernels and the whole milk into a blender, then blend on high speed for 90 seconds until the mixture is completely smooth and creamy, with no visible corn pieces.
- 3
Melt the 3 tablespoons of butter in a large skillet over medium heat, tilting the pan so the butter coats the bottom evenly, about 30 seconds.
- 4
Pour the blended corn mixture from the blender into the hot butter and stir constantly with a wooden spoon for 8 minutes until the mixture thickens and pulls away slightly from the sides of the skillet when you scrape it.
- 5
Remove the skillet from heat and stir in the remaining 1 cup of whole corn kernels, the grated mozzarella, and salt and pepper to taste until the cheese melts completely, about 2 minutes.
- 6
Drain the softened corn husks and lay one flat on a work surface, then spoon 3 tablespoons of the corn filling into the center of the husk, leaving a 1-inch border on all sides.
- 7
Fold the left edge of the husk over the filling, then fold the right edge over it, creating a seam down the center; fold the top and bottom ends toward the center so they overlap slightly, like wrapping a small package.
- 8
Repeat the filling and wrapping process with the remaining corn husks and corn filling until all 12 husks are filled and sealed.
- 9
Pour 2 cups of water into the bottom of a large pot, then place a steamer basket or metal rack inside so it sits just above the water surface.
- 10
Arrange the wrapped humitas seam-side down in a single layer on the steamer basket, cover the pot with a lid, and bring the water to a boil over high heat, about 5 minutes.
- 11
Once the water reaches a rolling boil and steam rises from under the lid, reduce the heat to medium and steam for 12 minutes until the corn husks look slightly translucent and feel tender when you press one gently with a wooden spoon.
- 12
Transfer the humitas to a serving platter, unwrap one husk from the top to expose the creamy filling inside, and serve hot.
Tools you’ll need
- blender
- large skillet
- wooden spoon
- large pot with lid
- steamer basket or metal rack
- cutting board
- serving platter
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