Humita en Chala
Humita en Chala is a traditional South American dish made from fresh corn, milk, and spices, all cooked within corn husks. This vegetarian side dish is creamy, slightly sweet, and savory, offering a unique flavor profile.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 383 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 6 pcsfresh corn on the cob, husks reserved, kernels removed
- 1 pcsyellow onion, finely chopped
- 0.5 pcsred bell pepper, finely chopped
- 0.5 cupmilk
- 2 tbspbutter
- 1 tspsugar
- 1 tsppaprika
- 0.5 tspcumin
- 0.5 tspsalt
- 0.25 tspblack pepper
- 50 gmozzarella cheese, shredded(optional)
Equipment
food processor · large pot · pan · steamer basket
The method
Step by step
- 1
Carefully remove the husks from the corn cobs, keeping them as whole as possible, and set them aside. Cut the kernels off the cobs.
About 10 min
Cook’s note: Select large, intact husks for wrapping the humitas.
- 2
In a food processor, blend the corn kernels with the milk until a coarse paste forms. Do not over-process; a bit of texture is desirable.
About 5 min
- 3
Melt the butter in a large pan or pot over medium heat. Add the onion and bell pepper and sauté until softened, about 5-7 minutes.
About 7 min
- 4
Stir in the sugar, paprika, cumin, salt, and black pepper. Cook for another minute until fragrant.
About 1 min
- 5
Add the corn paste to the pan and cook, stirring constantly, for about 10-15 minutes, until the mixture thickens and pulls away from the sides of the pan.
About 15 min
Cook’s note: Stirring prevents the corn from sticking and burning.
- 6
If using, stir in the shredded mozzarella cheese until melted and fully incorporated into the corn mixture.
About 2 min
- 7
Lay out two corn husks, overlapping them slightly to form a wider surface. Spoon a portion of the corn mixture onto the center of the husks.
About 5 min
Cook’s note: You can use kitchen twine to tie the ends if the husks aren't holding well.
- 8
Fold the husks over the mixture to form a packet, then fold in the sides to seal. Repeat with the remaining mixture and husks.
About 5 min
- 9
Place the wrapped humitas in a large pot with a steamer basket or directly in boiling water. If boiling, ensure they are fully submerged.
- 10
Steam or boil for 30-40 minutes, until the humitas are firm and cooked through.
About 40 min
Cook’s note: Check for doneness by unwrapping one humita; the corn mixture should be set.
- 11
Carefully remove the humitas from the pot and serve hot in their husks.
Per serving
Nutrition
- Calories
- 383.4kcal
- Protein
- 14g
- Carbs
- 64.9g
- Fat
- 12.5g
- Fibre
- 9.2g
- Sugar
- 24g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover humitas in an airtight container in the refrigerator.
Reheat in a steamer or microwave until warmed through.
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