Humita en Chala
Traditional Andean sweet corn bundles, filled with a creamy seasoned corn mixture, fresh cheese, and wrapped in natural corn husks.
Ingredients
Corn Mixture
- 10 fresh ears of sweet corn with clean green husks
- 1 large onion, finely diced
- 1 red bell pepper, finely diced
- 2 tbsp butter
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 cup warm milk
- Salt to taste
Filling & Wrapping
- 200g goat cheese or mozzarella, cut into thick strips
- Corn husk strips (for tying)
Instructions
Prep Corn Husks
Carefully remove the green husks from the corn ears, keeping the largest ones intact. Soften them in a bowl of warm water for 15 minutes.
Grate the Corn
Cut the corn kernels off the cobs and grate or process them in a blender until you have a thick, creamy consistency.
Cook the Base
In a saucepan, melt the butter and sauté the onions and bell peppers until tender. Add the paprika and cumin. Stir in the grated corn and milk. Cook over medium-low heat, stirring constantly, for 10 minutes until thickened.
Assemble the Bundles
Cross two large corn husks to form a cup. Place 3 tablespoons of the corn mixture in the center and push a strip of cheese into the middle.
Fold and Tie
Fold the husks over the filling to form a secure rectangular package. Tie the package securely with a thin strip of corn husk.
Steam & Serve
Place the humitas in a steamer or boil them in a large pot of salted water for 30 minutes. Drain and serve warm.
Nutrition Facts
* Based on a 2,000 calorie diet.