Side Dish

Humita en Chala

Name: Humita en Chala
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: argentinian, south_american
Ingredients: 6 pcs fresh corn on the cob husks reserved, kernels removed; 1 pcs yellow onion finely chopped; 0.5 pcs red bell pepper finely chopped; 0.5 cup milk; 2 tbsp butter; 1 tsp sugar; 1 tsp paprika; 0.5 tsp cumin; 0.5 tsp salt; 0.25 tsp black pepper; 50 g mozzarella cheese shredded (optional)

Humita en Chala is a traditional South American dish made from fresh corn, milk, and spices, all cooked within corn husks. This vegetarian side dish is creamy, slightly sweet, and savory, offering a unique flavor profile.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 383 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

6 pcsfresh corn on the cob, husks reserved, kernels removed
1 pcsyellow onion, finely chopped
0.5 pcsred bell pepper, finely chopped
0.5 cupmilk
2 tbspbutter
1 tspsugar
1 tsppaprika
0.5 tspcumin
0.5 tspsalt
0.25 tspblack pepper
50 gmozzarella cheese, shredded(optional)

Equipment

food processor · large pot · pan · steamer basket

The method

Step by step

1
Carefully remove the husks from the corn cobs, keeping them as whole as possible, and set them aside. Cut the kernels off the cobs.
About 10 min
Cook’s note: Select large, intact husks for wrapping the humitas.
2
In a food processor, blend the corn kernels with the milk until a coarse paste forms. Do not over-process; a bit of texture is desirable.
About 5 min
3
Melt the butter in a large pan or pot over medium heat. Add the onion and bell pepper and sauté until softened, about 5-7 minutes.
About 7 min
4
Stir in the sugar, paprika, cumin, salt, and black pepper. Cook for another minute until fragrant.
About 1 min
5
Add the corn paste to the pan and cook, stirring constantly, for about 10-15 minutes, until the mixture thickens and pulls away from the sides of the pan.
About 15 min
Cook’s note: Stirring prevents the corn from sticking and burning.
6
If using, stir in the shredded mozzarella cheese until melted and fully incorporated into the corn mixture.
About 2 min
7
Lay out two corn husks, overlapping them slightly to form a wider surface. Spoon a portion of the corn mixture onto the center of the husks.
About 5 min
Cook’s note: You can use kitchen twine to tie the ends if the husks aren't holding well.
8
Fold the husks over the mixture to form a packet, then fold in the sides to seal. Repeat with the remaining mixture and husks.
About 5 min
9
Place the wrapped humitas in a large pot with a steamer basket or directly in boiling water. If boiling, ensure they are fully submerged.
10
Steam or boil for 30-40 minutes, until the humitas are firm and cooked through.
About 40 min
Cook’s note: Check for doneness by unwrapping one humita; the corn mixture should be set.
11
Carefully remove the humitas from the pot and serve hot in their husks.

Per serving

Nutrition

72%Score

Calories: 383.4kcal
Protein: 14g
Carbs: 64.9g
Fat: 12.5g
Fibre: 9.2g
Sugar: 24g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover humitas in an airtight container in the refrigerator.

Reheating

Reheat in a steamer or microwave until warmed through.