Humita en Chala
Sign in to rate this recipe.
The Tale of Humita en Chala
Story updated
Humita, fresh corn wrapped and steamed in its own husk, is an Andean dish with roots in Incan and pre-Incan cooking across the region now spanning Argentina, Bolivia, Peru, and Chile. Argentina's version blends ground fresh corn with onion, cheese, and spices before wrapping and boiling it in the husk.
Ingredients
Scale:· 6 servings
- 8 ears fresh corn, kernels cut off and husks reserved
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons butter
- 1/2 cup grated cheese
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Kitchen twine, for tying husks
Instructions
- 1Blend half the corn kernels with a little milk until smooth; leave the rest whole.
- 2Sauté onion and bell pepper in butter until softened, then add paprika.
- 3Stir in both the blended and whole corn kernels, cheese, salt, and pepper, cooking until thickened, about 10 minutes.
- 4Spoon the mixture onto reserved corn husks and fold into packets, tying with kitchen twine.
- 5Steam the packets in a large pot over simmering water for 30-40 minutes.
- 6Let cool slightly before unwrapping and serving.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.