Humita is Argentina's oldest recipe. The Andean peoples of the northwest were making this corn parcel a thousand years before the Spanish arrived. It is still made the same way today, in small kitchens in Jujuy and Salta.
Humita en chala ("humita in its husk") is one of the most ancient Argentinian dishes. Its origins are Andean, and the technique is unchanged from pre-Columbian times. Grated fresh corn kernels are mixed with onion, capsicum, and cheese, then wrapped in corn husks and steamed. The result is a small, fragrant parcel that tastes entirely of corn.
This is strictly seasonal cooking. Humita is best made at the peak of summer when corn is at its sweetest and most tender. Winter corn is too starchy and requires modifications. The northern Argentinian provinces of Salta, Jujuy, and Tucumán are where humita is most beloved.
This recipe makes 12 humitas, enough for 4 people as a main or 6 as a side. Fresh corn is essential.
Humita is shared across the former Inca empire: Peru, Bolivia, Ecuador, and northern Argentina and Chile all have versions. The Argentinian version tends to be sweeter and more cheese-forward than Peruvian or Bolivian versions.
For corn in a different form, try our vegan Patagonia empanada.
Ingredients
For the filling
- 6 large fresh corn cobs (husks reserved)
- 1 large onion, finely diced
- 1 red capsicum, finely diced
- 3 spring onions, finely sliced
- 100 ml whole milk
- 100 g grated cheese (queso cremoso, mozzarella, or provolone)
- 2 tbsp fine cornmeal (if filling is too wet)
- 3 tbsp olive oil or butter
- 1 tsp sweet paprika
- 1 tsp sugar
- Salt and pepper to taste
For wrapping
- 24 outer corn husks (reserved from the corn cobs, or dried husks soaked in hot water for 30 minutes)
- Kitchen string for tying
Method
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Remove and clean the corn.
Carefully peel the corn cobs, removing the outer husks whole and setting aside. Rinse the husks and pat dry. Cut the kernels off the cobs.
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Grate the kernels.
Using a food processor or manual grater, process the corn kernels until they are mostly broken down but still have some texture. The Andean method uses a piedra (stone). A coarse texture is ideal, not a smooth purée.
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Sauté the vegetables.
Heat the olive oil or butter in a large pan over medium heat. Add the onion and capsicum. Cook for 10 minutes until soft. Stir in the paprika.
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Add the corn.
Add the grated corn to the pan with the sugar. Cook for 10 to 15 minutes, stirring regularly, until the mixture thickens and darkens slightly. If it is too wet, sprinkle in 1 to 2 tbsp of cornmeal. Add the milk and cook 2 minutes more.
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Finish and cool.
Remove from heat. Stir in the spring onions, grated cheese, salt, and pepper. Let cool for 15 minutes.
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Wrap the humitas.
Place 2 corn husks overlapping (broad ends opposite) on a board. Place 2 to 3 tbsp of filling in the centre. Fold the sides in over the filling, then fold in the top and bottom to create a parcel. Tie with kitchen string or a thin strip of husk. Repeat with remaining filling.
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Steam.
Place the humitas upright in a large steamer. Steam over simmering water for 45 to 50 minutes, until the filling is set and holds its shape when unwrapped.
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Rest and serve.
Let rest for 5 minutes. Serve warm, unwrapping at the table. Drizzle with olive oil if desired.
Chef's notes.
Fresh corn is essential. Canned, frozen, or dried corn all change the dish fundamentally. Wait for summer, buy fresh cobs, use them the same day.
Cheese varies by region. Queso cremoso (a fresh cow's milk cheese) is most traditional. Mozzarella is the best Sydney substitute. Goat cheese gives a more rustic version.
Not too fine. Some texture in the corn is traditional. If you process it to a smooth purée, you lose the bite. Pulse in short bursts.
Use dried husks if fresh are unavailable. Dried corn husks (pre-packaged, for tamales) are available in Latin American grocers. Soak in hot water for 30 minutes before using.
Frequently asked questions
What is the difference between humita and tamales?
Humita uses fresh grated corn; tamales use dried corn flour (masa harina). Humita is softer, fresher-tasting, more delicate. Tamales are denser and bread-like. Both use corn husks for wrapping.
Can I make humita without the husks?
Yes, as humita en olla ("humita in a pot"). Cook the filling the same way, then serve warm in bowls like polenta. Less picturesque but just as delicious.
Is humita sweet or savoury?
Savoury-sweet. The sugar balances the salt and rounds out the corn. The cheese makes it savoury-forward. Argentinian humita is less sweet than Peruvian humita.
Where do I buy fresh corn in Sydney?
Good fruit and vegetable markets carry fresh corn at the peak of summer (December to March). Look for bright green husks, tight silks, and full cobs. Flemington Markets and Sydney Markets have the best selection.
Can I freeze cooked humitas?
Yes. Freeze cooled wrapped humitas in a bag for up to 3 months. Steam or microwave (unwrapped) from frozen.
Patagonia empanada, our vegan flagship.
Mushroom, spinach, kale, carrot, garlic, onion, and potato cheese in green dough. A plant-based Argentinian classic.