Humitas en Chala
Humitas
Fresh corn tamales wrapped in corn husks—a traditional dish from the Northwest. Sweet, savory, and deeply comforting.
Humitas en Chala (Humitas)
Fresh corn tamales wrapped in corn husks—a traditional dish from the Northwest. Sweet, savory, and deeply comforting.
For the humitas
- 8 ears fresh corn (or 4 cups frozen corn, thawed)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup cornmeal (polenta)
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp paprika
- 1 cup fresh basil leaves, chopped
- 200g (7 oz) fresh cheese (queso fresco), cubed (optional)
For wrapping
- Corn husks from the corn (soaked in hot water 30 minutes)
- Kitchen twine or strips of corn husk for tying
Wine Pairing
Torrontés from Salta
- •Feria de Mataderos (Sundays) - Fresh humitas sold by abuelas
- •Northwestern provinces - Best authentic versions
- •Empanada shops often sell humitas as alternative
- 1
Prepare corn husks: Carefully remove husks from corn, keeping them as intact as possible. Soak in hot water for 30 minutes to soften.
- 2
Cut kernels from corn cobs. If using frozen corn, thaw completely.
- 3
Process half the corn kernels in a food processor until smooth. Leave the other half whole for texture.
- 4
In a large skillet, melt butter over medium heat. Sauté onion until soft (5 minutes). Add garlic and cook 1 minute.
- 5
Add processed corn, whole corn kernels, milk, cornmeal, sugar, salt, pepper, and paprika.
- 6
Cook over medium heat, stirring constantly, until mixture thickens—about 10 minutes. It should be thick but spreadable.
- 7
Remove from heat and stir in chopped basil. Let cool slightly.
- 8
To assemble: Lay two corn husks overlapping to create a wider surface. Place about 1/2 cup of corn mixture in center.
- 9
If using cheese, press a few cubes into the center of the corn mixture.
- 10
Fold sides of husks over filling, then fold bottom up and top down to create a package.
- 11
Tie securely with kitchen twine or strips of corn husk.
- 12
Repeat with remaining corn mixture and husks.
- 13
Place humitas in a large pot with a steamer basket. Add water to just below the basket.
- 14
Steam covered for 45-60 minutes until firm and set.
- 15
Serve hot, still wrapped in husks. Guests unwrap at the table.
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Fresh corn is essential when in season. If using frozen, add 1 extra tbsp cornmeal as frozen corn has more moisture.
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Don't overfill the husks—they need room to expand slightly.
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The traditional cheese is queso fresco, but mozzarella or farmer's cheese work well.
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Humitas can also be baked: place wrapped humitas in a baking dish with a little water, cover with foil, and bake at 350°F for 45 minutes.
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Some regions add diced red pepper or pumpkin to the filling—feel free to experiment.
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Save corn cobs after removing kernels—they make excellent vegetable stock.
Humitas are an ancient Andean dish predating the Inca Empire. Indigenous peoples wrapped ground corn in corn husks and cooked them in clay pots. The name comes from the Quechua 'humint'a.' Each northwestern province has its variation: Salteñas are savory with onion and spices, Tucumanas add cheese, and some versions include pumpkin. They're traditionally eaten in summer when fresh corn is abundant.
Refrigerate cooked humitas for up to 3 days. Reheat by steaming for 10 minutes. Freeze cooked humitas for 1 month—steam from frozen for 15 minutes.