Humitas en chala are a classic of northern Argentina and the whole Andean region. They’re made with freshly grated corn, filled with cheese and cooked wrapped in the corn’s own husks. The result is soft, creamy and slightly sweet, a wonderful way to enjoy peak corn season. Think of them as a lighter, fresher cousin of the tamale.
- Makes: 12 humitas
- Prep time: 45 minutes
- Cook time: 50 minutes
- Total time: 1 hour 35 minutes
Ingredients
- 6 large ears of fresh corn, with husks
- 1 large onion, finely chopped
- 2 tablespoons butter or lard
- 1 teaspoon sweet paprika
- 1 tablespoon sugar (optional, depending on the corn’s sweetness)
- 2/3 cup (150 ml) milk
- 7 oz (200 g) queso fresco or mild melting cheese, cut into 12 sticks
- A few fresh basil leaves
- Salt to taste
Instructions
- Prepare the husks. Cut off the base of each ear and carefully peel off the husks without tearing them. Keep the largest ones. Soak them in hot water for 5 minutes to soften. Tear a few thin husks into strips for tying.
- Grate the corn. Remove the silk and grate the kernels on the large holes of a box grater, or cut them off and pulse briefly in a food processor. You want a moist, textured paste, not a smooth purée.
- Sauté the onion. Melt the butter in a large skillet and cook the onion over medium heat for 8 minutes until translucent. Stir in the paprika.
- Cook the corn paste. Add the grated corn, milk, salt and sugar if using. Cook, stirring, for 10 minutes until thick like soft polenta. Let cool slightly.
- Assemble. Overlap two husks in a cross. Place 2 to 3 tablespoons of corn paste in the center, add a stick of cheese and a basil leaf, and top with a little more paste. Fold the husks over into a packet and tie with a husk strip.
- Boil. Place the humitas in a large pot of boiling salted water, fully covered. Cook over medium heat for 35 to 40 minutes.
- Serve. Drain and let rest 5 minutes before opening. Eat them straight from the husk.
Tips
- Paste too runny? Cook it a few minutes longer or add 2 tablespoons of fine cornmeal.
- To freeze: once boiled and cooled, humitas keep up to 3 months. Reheat by steaming or in boiling water.
- No husks? Make “humita en olla”: cook the paste with the cheese stirred in and serve it in bowls.
Leer esta receta en español: Humitas en Chala
Popular Kitchen Picks
Useful tools for easier cooking, smoothies and healthier meals.
As an Amazon Associate, Savora America earns from qualifying purchases.
Can't find a recipe?
Ask us for the recipe you want
Tell us what you'd like to cook and we'll make it for you. We'll email you the link when it's published.
✅
Thank you! 🍽️
We got your request. We'll email you your recipe as soon as it's ready.
Thanks so much for cooking with Savora America!
See all recipes →Please check your email and try again.
Know someone who would love this recipe?
Send it to family and friends in one tap.
