Humita

Humita (Argentine Corn-Squash Parcels)

Tender steamed parcels of sweet corn, onion, and squash with melty cheese, all wrapped in corn husks. A beloved Andean dish from Argentina and neighboring countries.

Prep

30 min

Cook

40 min

Total

70 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) fresh corn kernels, from about 4 ears, scraped off the cob
• •150 g (5¼ oz) onion, finely chopped
• •200 g (7 oz) butternut squash, peeled and grated or finely diced
• •30 ml (2 tbsp) olive oil
• •100 ml (3½ fl oz) milk or cream, optional, for extra creaminess
• •150 g (5¼ oz) fresh cheese, such as queso fresco or mozzarella, cubed
• •12 whole dried corn husks, soaked in warm water for 30 minutes, then drained
• •1 tsp salt, or to taste
• •1 tsp ground black pepper, or to taste
• •1 tsp sweet paprika, optional, for color

Steps

1. 1 Soak the corn husks in warm water for at least 30 minutes so they become pliable. While they soak, prepare the filling.
2. 2 In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes.
3. 3 Add the grated squash and cook for another 5 minutes, stirring occasionally, until slightly softened. Remove from heat.
4. 4 In a food processor, combine the corn kernels, the onion-squash mixture, milk or cream (if using), salt, pepper, and paprika. Pulse until you get a coarse paste—not completely smooth, with some texture from the corn.
5. 5 Transfer the mixture to a skillet or saucepan. Cook over medium-low heat, stirring constantly, for 8–10 minutes, until it thickens and pulls away from the sides. The mixture should be thick enough to hold a shape.
6. 6 Remove from heat and fold in the cubed cheese. Let it cool slightly until it's comfortable to handle.
7. 7 Drain the soaked corn husks and pat them dry. Take two husks and overlap them lengthwise to create a wide rectangle. Place about 2–3 tablespoons (30–45 g) of the filling in the center.
8. 8 Fold the sides of the husks over the filling, then fold the top and bottom ends to form a neat parcel. Tie with a strip of husk or kitchen twine to secure. Repeat with the remaining filling and husks.
9. 9 Arrange the parcels in a steamer basket lined with extra husks or cabbage leaves to prevent sticking. Pour water into the pot, ensuring it doesn't touch the bottom of the basket.
10. 10 Cover and steam over medium-high heat for 40 minutes. The humitas are done when the filling is firm and the internal temperature reaches at least 74°C (165°F) on an instant-read thermometer.
11. 11 Carefully remove the parcels, let them rest for 5 minutes, then unwrap and serve warm.