Argentine Creamy Corn Tamale in Husks

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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.

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

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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