Humita en Chala

Ingredients

Instructions

1. 1

   Bring a kettle or pot of water to a boil. Place the corn husks in a bowl, cover with hot water, and soak for 10 minutes until pliable. If using husks from fresh corn, rinse them well first. Reserve 2 thin strips from the husks for tying.

2. 2

   Meanwhile, pulse the fresh corn kernels in a food processor 6-8 times until you have a coarse, juicy mash, not a smooth purée. A bit of texture helps the filling stay light rather than pasty.

3. 3

   Heat the oil in a wide frying pan over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent, not browned. Stir in the garlic, cumin, and sweet paprika or mild ground chili; cook for 30 seconds until fragrant.

4. 4

   Add the corn mash, salt, black pepper, and 60 ml water. Cook over medium-low heat for 5-6 minutes, stirring often, until the mixture thickens slightly and loses its raw look. If it seems very loose, sprinkle in the cornmeal and stir for 1 minute to bind. Fold in the chopped basil and remove from the heat.

5. 5

   Lift the husks from the water and pat dry. Overlap 2 husks if needed to make a broad wrapper. Divide the filling into 2 equal portions, place each in the center, fold in the sides, then fold the top and bottom to enclose. Tie gently with the reserved husk strips; do not compress the filling too tightly or the humitas will become dense.

6. 6

   Set up a steamer or a pot with a steaming basket and bring the steaming water to a boil. Arrange the humitas seam-side down, cover, and steam over medium heat for 18 minutes. They are ready when the filling feels set and slightly springy through the husk.

7. 7

   Let the humitas rest for 2 minutes before unwrapping. Serve hot in the husks or partially opened, with any cooking juices spooned over the top if present.

Nutrition per serving

Notes

• •Fresh sweet corn gives the best flavor; if using frozen kernels, thaw and drain them very well before pulsing.
• •Do not over-process the corn: a coarse grind creates the traditional rustic texture.
• •If your corn is very starchy and dry rather than juicy, add 1-2 extra tablespoons of water while cooking the filling.
• •These pair well with tomato salad, ají molido, or a squeeze of lime, though the traditional flavor is simple and corn-forward.

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