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Humita en chala is a traditional Argentine dish that highlights the sweet and fresh flavor of corn. It is a comforting, savory treat often enjoyed during the colder months or festive gatherings. Making humita from scratch using fresh corn is a rewarding process that preserves the authentic taste of this beloved dish. Follow this step-by-step guide to craft your own Argentine humita en chala at home.
Gather Your Ingredients
- 6-8 fresh corn cobs with husks
- 1 cup of sautéed onions and garlic
- 1/2 cup of grated cheese (optional)
- 2 tablespoons of butter or oil
- Salt and pepper to taste
- Fresh chala (corn husks) for wrapping
Prepare the Corn
Start by removing the husks from the corn cobs carefully. Rinse the husks thoroughly to remove any dirt. Using a sharp knife, cut the kernels off the cobs. Reserve some of the tender inner husks to use as wrapping material for the humitas.
Make the Corn Mixture
Place the corn kernels in a blender or food processor. Blend until you get a smooth, thick paste. Transfer the mixture to a bowl. Add the sautéed onions and garlic, grated cheese if using, butter, salt, and pepper. Mix well until all ingredients are combined.
Wrap the Humitas
Take a few of the reserved tender husks and soften them by briefly steaming or soaking in hot water. Spread a couple of tablespoons of the corn mixture onto each husk, shaping it into a small roll or oval. Fold the sides of the husk over the filling, then fold the bottom up to secure it.
Cook the Humitas
Arrange the wrapped humitas in a steamer or a large pot with a steaming rack. Cover and steam over boiling water for about 30-40 minutes. The humitas are ready when the mixture is firm and cooked through.
Serve and Enjoy
Carefully remove the humitas from the steamer. Let them cool slightly before unwrapping. Serve warm, either on their husks or plated. Humitas can be enjoyed as a main dish or a side, paired with a fresh salad or chimichurri sauce for added flavor.