Argentinian
Humita en chala
Tender corn husk parcels filled with creamy grated choclo, zapallo, sofrito, basil, and a little queso fresco. This is the homely northern Argentinian way, simmered in its own chala until fragrant and soft.
Watch it madeCocineros Argentinos · 22:57
Ingredients
- Fresh corn on the cob with husks4 large ears
- Zapallo criollo or butternut squash, peeled and grated1 cup
- Queso fresco or queso criollo, diced100g
- Onion, finely chopped1 small
- Red bell pepper, finely chopped1/2
- Tomato, peeled and finely chopped1 small
- Lard or butter2 tbsp
- Fresh basil leaves, chopped2 tbsp
- Ground paprika1 tsp
- Ground cumin1/4 tsp
- Sugar1/2 tsp, optional
- Fine saltto taste
- Black pepperto taste
- Kitchen twine or strips of corn huskas needed
Method
- Carefully peel the husks from the corn, keeping the largest leaves whole, and set aside the cleanest 12 to 16 pieces for wrapping.
- Remove the silk from the corn and grate the kernels on the coarse side of a grater, scraping the cobs well to capture the milky juices.
- Soak the reserved husks in hot water for 10 minutes to soften them, then drain and pat them dry.
- Melt the lard or butter in a pan over medium heat and cook the onion and red bell pepper until soft but not browned.
- Add the tomato, paprika, cumin, salt, pepper, and optional sugar, and cook for 3 minutes until the mixture becomes saucy.
- Stir in the grated corn with its juices and the grated zapallo, then cook over low heat for 8 to 10 minutes, stirring often, until thick and creamy.
- Remove the pan from the heat and fold in the chopped basil, then let the filling cool until just warm.
- Lay two corn husks overlapping lengthwise and two more crosswise to form a sturdy packet base.
- Spoon a quarter of the humita filling into the center and tuck a few cubes of queso fresco into the middle.
- Fold the side husks over the filling, then fold the top and bottom closed to make a compact rectangular parcel.
- Tie the parcel securely with kitchen twine or thin strips of corn husk, and repeat to make 4 humitas.
- Bring a wide pot of salted water to a gentle boil, add the humitas, and weigh them down lightly with a plate so they stay submerged.
- Simmer gently for 30 to 35 minutes, until the husks are olive green and the filling is set and fragrant.
- Drain the humitas and let them rest for 5 minutes before serving warm in their chala.
Common questions
Can I substitute the zapallo criollo with another squash or vegetable?
Yes. Butternut squash is the closest easy substitute because it cooks to a similar sweetness and texture. You can also use pumpkin or kabocha. Avoid watery squash varieties; they can make the filling loose and less creamy.
How long does the filling and steaming take, and how do I know it’s ready?
The filling usually takes about 12 to 15 minutes total after the corn goes in, until thick and creamy. Steaming wrapped humitas typically takes 25 to 35 minutes. They’re ready when the masa feels set and the husks peel back easily.
What are the most common mistakes when making humita en chala?
The biggest mistakes are overcooking the corn filling until it turns dry, using husks that tear easily, and wrapping while the filling is too hot or too wet. Also avoid browning the onions; they should stay soft and sweet.
How should I store leftovers, and can I freeze them?
Store cooked humitas in the refrigerator, wrapped or in an airtight container, for up to 3 days. Reheat by steaming or microwaving with a damp cover. You can freeze them after cooking, well wrapped, for about 1 month.
What should I serve with humita en chala?
Serve them hot, still in the husk, as a main dish or side. They pair well with a simple tomato salad, pickled onions, or grilled meat. A little extra fresh basil or a spoonful of queso on top works well.