andrejthechef
ArgentinaBowlLunchVegetarianGluten-free

Humita en Chala

A fresh-corn mixture with squash and onion, wrapped in corn husks and steamed until tender. Northwest Argentina's take on a dish found across the Andes.

prep
40 min
cook
45 min
total
1 h 25 min
serves
6
level
medium
Humita en Chala, a dish from Northwest Argentina

Humita belongs to a family of corn dishes found right across the Andes, and the Argentine northwest version wraps a sweet, savory corn and pumpkin mixture in the corn's own husks before steaming it to a soft, set finish.

Save the husks whole as you shuck the corn, since you need enough intact pieces to wrap every portion. Fresh corn, not a canned or frozen substitute, also makes a genuine difference in both sweetness and texture.

Part of our 20 best Argentine recipes list.

method

  1. Carefully remove the corn husks whole, keeping as many intact as possible; you will need them for wrapping. Cut the kernels off the cobs and process or blend them to a coarse, slightly chunky paste.

  2. Melt the butter in a wide pan over medium heat and soften the onion for 5 minutes.

  3. Add the grated pumpkin and cook for 5 minutes more, then stir in the corn paste, milk, paprika and basil if using.

  4. Cook over low heat, stirring often, for 15 to 20 minutes, until thick and no longer runny. Season with salt and a small pinch of sugar if the corn needs it. Stir in the cheese if using, off the heat.

  5. Let the mixture cool slightly. Lay two husks overlapping to form a wide base, spoon a portion of the mixture into the center, and fold the husk over to enclose it, tying both ends with a strip of husk or kitchen twine.

  6. Steam the wrapped humitas for 25 to 30 minutes, until firm and set all the way through.

  7. Let them rest for a few minutes before unwrapping at the table.

chef's tips

  • Humita exists in several forms across the Andes, in Bolivia, Peru and Chile as well as Argentina, each with its own small differences in filling and wrapping.
  • Cook the mixture until it is genuinely thick before it goes into the husks. A loose, wet filling never sets properly, even with a full steam.
  • Save whole, undamaged husks as you shuck the corn; you need enough intact ones to wrap each portion fully.
  • Fresh corn, not canned or frozen, makes a real difference here, both in texture and in how sweet the filling tastes.