Humita en Chala

🧂 Ingredients

• 8 ears Fresh corn on the cob(Choose sweet corn that is in season for the best flavor.)
• 1 medium Yellow onion
• 1 medium Ripe tomato
• 1/4 cup Fresh basil leaves
• 100 ml Milk(Whole milk will yield a richer texture.)
• 2 tablespoons Butter(Optional, for richness.)
• 1 teaspoon Salt(Or to taste.)
• 1/2 teaspoon Black pepper(Freshly ground, or to taste.)

👨‍🍳 Instructions

1. 1

   Prepare the corn husks: Carefully peel back the outer leaves of the corn, leaving them attached at the base. Reserve the largest, most intact husks for wrapping. Rinse the husks under cold water and set aside. You will need about 16-20 good husks.

   ⏱️ 10 minutes
2. 2

   Process the corn: Stand each ear of corn upright on a cutting board. Using a sharp knife, carefully cut off the kernels. Alternatively, use a grater to grate the corn directly off the cob. You should have about 4 cups of corn kernels. If grating, you can lightly press the grated corn through a sieve to remove some of the liquid, but retain most of the pulp for a creamy texture.

   ⏱️ 25 minutes
3. 3

   Sauté aromatics: In a medium skillet, melt the butter (if using) over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the seeded and chopped tomato and cook for another 3-5 minutes until it begins to break down. Stir in the chopped basil, salt, and pepper. Cook for 1 minute more until fragrant.

   ⏱️ 15 minutes
4. 4

   Combine the filling: In a large bowl, combine the processed corn kernels, the sautéed onion, tomato, and basil mixture, and the milk. Stir well to combine. The mixture should be moist but not overly wet. Taste and adjust seasoning with salt and pepper if needed.

   ⏱️ 5 minutes
5. 5

   Assemble the humitas: Lay two prepared corn husks flat, overlapping them slightly to create a larger surface. Spoon about 1/2 cup of the corn mixture onto the center of the husks. Fold the sides of the husks over the filling, then fold up the bottom and tie securely with a strip of corn husk or kitchen twine to form a neat package.

   ⏱️ 15 minutes
6. 6

   Steam the humitas: Arrange the humitas upright in a large pot or steamer basket, ensuring they are not overcrowded. Add about 2 inches of water to the bottom of the pot, making sure it doesn't touch the humitas. Cover the pot tightly and bring the water to a boil. Reduce heat to medium-low, cover, and steam for 45 minutes, or until the filling is firm and cooked through. You can test for doneness by carefully opening one humita; the corn mixture should be set.

   ⏱️ 45 minutes
7. 7

   Serve: Carefully remove the humitas from the steamer. Let them rest for a few minutes before unwrapping. Serve hot, directly from the husks.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓This dish is best enjoyed during the summer months when corn is at its sweetest and most flavorful.
• ✓Humitas have roots in indigenous culinary traditions of the Americas, evolving into various regional versions.
• ✓For an extra creamy texture, you can add a tablespoon of heavy cream or a small amount of grated cheese (like mozzarella or a mild white cheese) to the corn mixture.

🔄 Variations

• Add grated cheese (such as mozzarella, provolone, or a local Argentine cheese like 'queso cremoso') to the corn mixture for a cheesy humita.
• Instead of steaming in husks, the corn mixture can be baked in a greased oven-safe dish (similar to a corn pudding) at 180°C (350°F) for 30-40 minutes.

🥗 Nutrition

Per serving