Humita en Chala

Nutrition · per serving

Steps

1. 1

   Bring a kettle or pot of water to a boil. Place the corn husks in a bowl, cover with hot water, and soak for 10 minutes until pliable. If using husks from fresh corn, rinse them well first. Reserve 2 thin strips from the husks for tying.

   6 large pieces corn husks
2. 2

   Meanwhile, pulse the fresh corn kernels in a food processor 6-8 times until you have a coarse, juicy mash, not a smooth purée. A bit of texture helps the filling stay light rather than pasty.

   500 g fresh corn kernels
3. 3

   Heat the oil in a wide frying pan over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent, not browned. Stir in the garlic, cumin, and sweet paprika or mild ground chili; cook for 30 seconds until fragrant.

   20 ml neutral oil120 g yellow onion, finely diced2 cloves garlic, minced1 tsp ground cumin1/2 tsp sweet paprika or mild ground chili
4. 4

   Add the corn mash, salt, black pepper, and 60 ml water. Cook over medium-low heat for 5-6 minutes, stirring often, until the mixture thickens slightly and loses its raw look. If it seems very loose, sprinkle in the cornmeal and stir for 1 minute to bind. Fold in the chopped basil and remove from the heat.

   500 g fresh corn kernels1 tsp fine salt1/4 tsp black pepper60 ml water20 g cornmeal12 g fresh basil leaves, finely chopped
5. 5

   Lift the husks from the water and pat dry. Overlap 2 husks if needed to make a broad wrapper. Divide the filling into 2 equal portions, place each in the center, fold in the sides, then fold the top and bottom to enclose. Tie gently with the reserved husk strips; do not compress the filling too tightly or the humitas will become dense.

   6 large pieces corn husks
6. 6

   Set up a steamer or a pot with a steaming basket and bring the steaming water to a boil. Arrange the humitas seam-side down, cover, and steam over medium heat for 18 minutes. They are ready when the filling feels set and slightly springy through the husk.

   1.5 L water for steaming
7. 7

   Let the humitas rest for 2 minutes before unwrapping. Serve hot in the husks or partially opened, with any cooking juices spooned over the top if present.

Origin & History

Humita en Chala is an Andean corn preparation widely made across northwestern Argentina, with close relatives in Bolivia, Peru, Chile, and Ecuador. The name refers to the corn mixture wrapped and cooked in its own husk, a technique with deep pre-Hispanic roots. In Argentina, basil is a particularly beloved addition, especially in regional home cooking.