Humita en Chala
“Steamed corn pudding wrapped in corn husks.”
Corn
Cheese
Onion
ButterWhere it comes from
Originating from the Andean region, humita is a testament to the indigenous heritage of Argentina.
On the Palate
How it's made
5 steps · Show ↓48 min active
How it's made
5 steps · Show ↓- 18 min
Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until soft, about 8 minutes, ensuring it doesn't brown.
Watch outStir frequently to prevent the onions from browning, which would alter the flavor.
- 210 min
Prepare the corn by removing husks carefully, brushing off the silk. Grate the kernels into a bowl, or pulse them to a rough purée in a food processor.
- 35 min
Combine the corn purée with the sautéed onions, milk, and red pepper flakes. Season with salt and pepper, then chill the mixture until firm.
- 410 min
Preheat the oven to 350°F. Lay two corn husks overlapping on a flat surface. Spoon 1/4 cup of the filling into the center, fold the husks to enclose, and tie with a strip of husk.
- 515 min
Place the wrapped humitas on a baking sheet and bake until heated through, about 15 minutes. The humitas should be firm and fragrant.
