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Argentine humita en chala is a delicious traditional dish made from fresh corn, cheese, and spices, wrapped in corn husks and steamed to perfection. It is a beloved staple in Argentine cuisine, especially during the harvest season. Learning how to craft authentic humita can bring a taste of Argentina to your kitchen and connect you with its rich culinary heritage.
Ingredients Needed
- 6 cups fresh corn kernels (or frozen corn)
- 1 cup milk
- 1/2 cup butter
- 1 small onion, finely chopped
- 1 cup grated cheese (such as queso fresco or mozzarella)
- 2 tablespoons sugar
- Salt and pepper to taste
- Fresh corn husks, cleaned and soaked in water
Preparation Steps
Start by preparing the corn husks. Soak them in warm water for about 30 minutes to make them pliable. Drain and set aside. In a blender, combine the corn kernels, milk, and butter. Blend until you get a smooth mixture. Pour the mixture into a saucepan and cook over medium heat, stirring constantly.
Add the chopped onion, sugar, salt, and pepper. Continue cooking until the mixture thickens, about 10 minutes. Remove from heat and stir in the grated cheese. Allow the filling to cool slightly.
To assemble the humitas, take a soaked corn husk and spread a few spoonfuls of the filling along the center. Fold the sides of the husk inward and then roll from one end to the other, creating a tight package. Tie the ends with strips of husk if needed.
Cooking and Serving
Place the wrapped humitas upright in a steamer or a large pot with a steaming rack. Cover and steam for about 30-40 minutes, or until heated through. Carefully remove from the steamer and let cool slightly before serving.
Humitas are best enjoyed warm, often accompanied by a simple salad or a glass of Argentine wine. Their sweet and savory flavor makes them a versatile dish that highlights the essence of Argentine rural cuisine.