Dinner Party · Argentine
Humita en Chala
Sweet corn, onions, and cheese are bundled into soft husks and steamed until tender. This rustic Argentine parcel offers a bright, natural sweetness.
Why This Works
The use of husks as a steaming vessel creates a controlled micro-environment that intensifies the natural sugars of the fresh corn. By incorporating heavy cream and cheese, we achieve a luxurious, velvety texture that balances the herbaceous aroma imparted by the corn leaves.
The Upgrade
Add a pinch of nutmeg to the corn base to bring out the earthy sweetness.
Chef's Secret
Michelin TechniqueGrate the corn with a cheese grater rather than cutting it; this extracts the 'milk' of the corn, which creates the creamy texture.
Ingredients
Total time including resting: 45 min
Directions
Sauté the onion and red bell pepper in butter over medium heat in a heavy skillet until translucent and soft.
7 minAdd the grated corn to the skillet and cook, stirring frequently, until the mixture thickens and the corn releases its natural starches.
10 minStir in the heavy cream, season with salt and pepper, and remove from the heat before folding in half of the shredded mozzarella.
3 minAssemble the parcels by placing 2 tablespoons of the corn mixture into the center of each softened husk, topping each with a pinch of the remaining cheese.
5 minFold the husks into tight envelopes, secure them with thin strips of husk, and steam in a large pot until the corn is set and the cheese is melted.
20 minWine Pairing
Torrontés
White Wine
The BottleColomé Torrontés
This aromatic white echoes the natural sweetness of the corn husks while offering enough floral brightness to lift the cheese. It is a quintessential regional match that respects the dish's rusticity.
Nutrition per Serving
320
calories
10g
protein
38g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Argentine Chopped Salad
A simple mix of tomato, onion, and oregano with olive oil highlights the rustic, fresh theme of the corn parcel.
Ingredients
Directions
Submerge julienned red onion in ice water for 10 minutes to crisp and mellow, then pat dry thoroughly.
In a mixing bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
Add the diced tomatoes and prepared red onion to the dressing bowl.
Fold in the fresh oregano gently to avoid bruising the produce.
Allow the salad to macerate at room temperature for 5 minutes before serving.
Adjust seasoning to taste and serve immediately alongside the Humita en Chala.
Side Dish
Grilled Chorizo Slices
Briefly pan-sear thin slices of chorizo to add a smoky, salty protein punch that contrasts with the sweetness of the corn.
Ingredients
Directions
Place a heavy-bottomed cast iron skillet over medium-high heat.
Lightly coat the skillet with olive oil.
Add the chorizo slices in a single layer, ensuring they do not overlap.
Sear for 2 minutes per side until the edges are crisp and the rendered oils are vibrant red.
Transfer immediately to a paper towel-lined plate to drain excess fat.
Serve warm atop the Humita en Chala to provide a sharp, smoky contrast.
Member Reviews
How did it turn out?
Rate this recipe
Genuinely can't believe how easy this was for how good it tasted.
This Humita en Chala came out incredible. The chef's secret tip is worth the price of admission.
Really enjoyed this. I'd add a touch more acid next time, but very solid.