Teresa's Recipes
Humita en Chala
Humita en Chala is a beloved traditional Argentine dish that celebrates the vibrant flavors of fresh corn. This delightful treat features a savory mixture of corn, onions, and spices, all wrapped lovingly in tender corn husks and steamed to perfection. The result is a moist, flavorful dish that is both comforting and satisfying, making it a staple in many Argentine households. Humita en Chala not only highlights the rich agricultural heritage of Argentina, where corn has been a staple for centuries, but it also showcases the creativity of using every part of the corn plant. Enjoy these delicious bites as a snack, appetizer, or even a light meal, perfect for sharing with family and friends.
Ingredients
- 3 cups (approximately 6 ears of corn) Fresh corn kernels
- 20-25 husks, soaked in warm water Corn husks
- 1/2 cup (plus more for soaking) Water
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Red bell pepper
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon (adjust to taste) Salt
- 1/2 teaspoon (adjust to taste) Black pepper
Dietary Notes
- Servings: 8
- Dish Type: Appetizer/Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 180
- Fat: 7g
- Carbs: 25g
- Protein: 4g
- Sodium: 250mg
- Sugar: 2g
Instructions
- Begin by carefully removing the corn kernels from the cobs and set them aside in a bowl.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until the vegetables are soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the fresh corn kernels, ground cumin, paprika, salt, and pepper. Mix well to ensure the corn is evenly coated with the spices.
- Pour in the water and let the mixture simmer for 15-20 minutes, or until the corn is tender and the flavors have melded together. Remove from heat and allow to cool slightly.
- While the filling cools, soak the corn husks in warm water for about 30 minutes to soften them, making them pliable for wrapping.
- Take one corn husk and spread a generous spoonful of the corn mixture onto the center of the husk.
- Fold the sides of the husk over the filling, then fold the bottom of the husk up and secure it with a strip of husk or kitchen twine.
- Repeat this process with the remaining corn husks and filling.
- Place the wrapped humitas in a steamer basket, seam side up, and steam for 30-40 minutes, or until the husks are tender and the filling is cooked through.
- Serve the Humita en Chala hot, and enjoy the burst of flavors with each bite!
Tips
- You can add cheese to the filling for a creamier texture and richer flavor. A sprinkle of crumbled feta or cotija cheese works beautifully.
- Feel free to experiment with different spices or herbs, such as oregano or chili powder, for added depth of flavor.
- If you don't have corn husks, you can use parchment paper as an alternative for wrapping.