Humita en Chala

Instructions

1. Carefully peel back the husks from the corn cobs without tearing them; set the husks aside. Grate the corn kernels or pulse in a food processor until you have a coarse paste.
2. Melt butter in a large skillet over medium heat. Sauté the diced onion for 8 minutes until soft and translucent. Stir in the ají amarillo paste and cook for 1 minute more.
3. Add the corn paste to the skillet along with the milk, salt and sugar. Cook, stirring constantly, for 10 minutes until the mixture thickens and pulls away from the sides.
4. Remove from heat and fold in the crumbled cuartirolo cheese, reserving a few pieces for the centres.
5. Lay pairs of corn husks overlapping on a flat surface. Place 3–4 tablespoons of the corn filling in the centre, tuck a cube of cheese into the middle, then fold the husks around the filling and tie the ends with strips of husk or kitchen twine.
6. Stand the humitas upright in a large steamer basket. Steam over boiling water for 40–45 minutes until firm.
7. Allow to rest 5 minutes before serving. Unwrap at the table and enjoy with a glass of Torrontés.

Related Recipes

• Locro Simplified
• Empanadas de Carne Horneadas