A traditional Argentine humita en chala is a tender steamed package of creamy sweet-corn batter enriched with cheese and butter, wrapped in softened corn husks. Unlike masa-based tamales, the filling is built from freshly scraped corn blended with milk, giving it a delicate pudding-like texture. The husks impart subtle grassy aroma while locking in moisture during the long steam.
Prep Time25 mins
Cook Time50 mins
Total Time75 mins
Servings4
Yield4 tamales
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 9 gSugar
- 9 gProtein
- 540 mgSodium
- 380 mgPotassium
- 150 mgCalcium
- 1.1 mgIron
- 8 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the corn filling
- 6 ears fresh sweet corn, husks removed and reserved (about 4 cups kernels)
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
- 1/3 cup finely chopped scallion (white and green parts)
- 1/4 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated mozzarella or queso cremoso
For wrapping and steaming
- 12 large dried corn husks (chala), soaked in warm water 30 minutes
- Kitchen twine or thin strips of corn husk for tying
- 2 cups water, for the steamer
Directions
- Soak the reserved corn husks in a large bowl of warm water for 30 minutes until pliable; reserve a few narrow strips for tying the packets together.
- Using a sharp knife, slice the kernels off the corn cobs, then scrape the cobs with the back of the knife to release the milky pulp (you should have about 4 cups of kernels plus pulp).
- Melt 1 tablespoon of the butter in a small skillet over medium heat and sauté the scallion until soft, about 3 minutes; let cool slightly.
- In a blender or food processor, combine the corn kernels and pulp with the milk and pulse until you have a slightly textured puree (do not over-blend). Transfer to a bowl and stir in the sautéed scallion, remaining 2 tablespoons melted butter, sugar, salt, pepper, and grated cheese.
- Lay a soaked corn husk flat. Spoon about 1/3 cup of the corn mixture into the center, fold the two long sides over the filling to overlap, then fold up the bottom and tie the bundle securely with a husk strip so the seam stays closed. Repeat with the remaining husks and filling.
- Set a steamer basket over a pot with 2 cups of simmering water. Arrange the humitas seam-side up in the basket, cover tightly with a lid or a clean kitchen towel tucked under the lid, and steam over medium-low heat for 50 minutes, checking the water level once and adding more hot water if needed.
- To test doneness, unwrap one humita: the filling should be set, hot through, and pull cleanly away from the husk. Let rest 5 minutes before serving in the husk so they stay warm and moist.
Cook’s Notes
- Choose the freshest, milkiest sweet corn you can find – Argentine choclo is starchier than American sweet corn, so a touch of sugar helps mimic that gentle sweetness.
- Do not over-blend the corn; a slightly grainy texture is traditional and gives the humita its characteristic body rather than a smooth puree.
- Serve the humitas in their husks as an appetizer, or alongside grilled meats, chimichurri, and a simple green salad for a light main course.
- Leftover humitas reheat beautifully: re-steam for 10 minutes or warm gently in a covered skillet with a splash of water.
- If corn husks are unavailable, use banana leaves (briefly passed over a flame) or parchment paper tied with twine, though the flavor will be slightly different.
More Argentina Recipes You’ll Love
Craving more flavors from Argentina? Try these traditional recipes:
- Traditional Argentine Mixed Grill with Chimichurri
- Classic Argentine Beef Empanadas with Cumin and Green Olives
- Classic Argentine Chimichurri Sauce
