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Humitas en chala with corn and cheese

Humitas en chala with corn and cheese

  • Starter
  • Argentinian

Corn husk parcels filled with ground corn, peppers, basil and cheese, then boiled. One serving is one parcel.

Active time40 min

Cooking25 min

Total1 h

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Ingredients

  • 1 bunch of fresh basil
  • 1 onion
  • 2 tbsp Argentinian ground chilli, ají molido
  • 1 red pepper
  • 1 green pepper
  • 150 g unsalted butter
  • 100 g goat cheese
  • 250 ml whole milk
  • 6 fresh corn cobs with husks
  • 1 pinch of ground black pepper
  • 1 pinch of salt
  • 1 pinch of salt
  • 100 g queso fresco

Preparation

  1. Carefully remove the husks without tearing them. Reserve the broadest leaves for wrapping and narrow strips for ties. Spread the husks out to dry while preparing the filling. Cut the raw kernels from the cobs with a knife. Wash and pick the basil leaves, then process with the corn kernels.

    1 bunch of fresh basil
    6 fresh corn cobs with husks
    • knife
    • chopping board
    • food processor

  2. Peel and chop the onion. Remove the pepper seeds and chop the flesh. Melt the butter in a frying pan and soften these vegetables until the onion is translucent. Add the salt, pepper and ground chilli. Mix with the basil corn in a bowl, then gradually stir in the milk to make a thick cream.

    Use for the recipe: half a red pepper (prepare 1 red pepper).

    Use for the recipe: half a green pepper (prepare 1 green pepper).

    1 onion
    2 tbsp Argentinian ground chilli, ají molido
    half a red pepper
    half a green pepper
    150 g unsalted butter
    250 ml whole milk
    1 pinch of ground black pepper
    1 pinch of salt
    • knife
    • chopping board
    • frying pan
    • spoon
    • mixing bowl

  3. Crumble the cheeses. Overlap broad husks to form wrappers. Divide the corn cream and cheeses between them. Fold the husks around the filling and tie securely with the reserved husk strips.

    100 g goat cheese
    100 g queso fresco
    • mixing bowl
    • spoon

  4. Bring a large pot of salted water to the boil. Add the tied parcels and cook for 15 minutes, until the filling is set. Lift out with a slotted spoon and drain before serving. Remove the husks to eat.

    1 pinch of salt
    • large pot
    • slotted spoon

Allergens

  • Milk

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Humitas en chala with corn and cheese