History

Humitas predate Argentine independence; they are a Quechua-Aymara Andean dish that crossed the Bolivian and northwest Argentine plateau. The Buenos Aires version comes via Tucuman migrants who set up tucumana counters across the city in the 20th century, serving humitas en chala alongside empanadas tucumanas. El Hornero Tucumano on Cordoba and El Sanjuanino in Recoleta still wrap and steam them daily.

Common allergens: Dairy

Make it at home

Yield Makes 12 humitasHands-on 45 minTotal 1 hr 45 minDifficulty Intermediate

Ingredients

  • 8 large fresh corn ears, with husks attached
  • 1 large white onion, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon sweet paprika
  • 1 teaspoon cumin
  • 150g grated cheese (queso fresco or mild mozzarella)
  • 1/2 cup whole milk
  • Salt and pepper
  • Kitchen twine

Method

  1. Strip the husks carefully off the corn. Reserve the bigger pliable husks for wrapping; discard the inner small ones and silks.
  2. Cut the kernels off the cobs into a bowl.
  3. In a wide pan, cook the onion in butter until soft and golden, 10 minutes. Add paprika and cumin.
  4. Add the corn kernels and milk. Cook 8 minutes until the corn softens. Coarsely puree half the mixture in a blender, return to the pan.
  5. Stir in the grated cheese, season with salt and pepper. The mixture should be thick and creamy.
  6. Lay two husks overlapping. Spoon 3 tablespoons of filling into the centre. Fold the husks over to enclose, then tie each end with twine.
  7. Steam over simmering water 45 minutes. Serve in the husk; diners untie at the table.

Tip from the editors. Use young sweet corn. Out-of-season frozen corn works but loses the milky sweetness that defines the dish.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat humita en chala

Humita en Chala in Buenos Aires

El Sanjuanino ★ 4.3

recoleta

Recoleta empanada institution since 1976. Order a dozen mixed (salteña, tucumana, cuyana) and take them away to the cemetery park for a working-lunch budget.

Try: Empanadas salteñas and tucumanas

Posadas 1515, C1011 Buenos Aires

More cities are in research. Want humita en chala covered somewhere specific? Tell us where you want to eat.

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