Humitas en Chala (Vegan Argentine Steamed Corn Parcels)
Soft, sweet‑savory corn parcels steamed in corn husks — a classic Argentine comfort dish. This plant‑based version uses soy milk and nutritional yeast for creaminess and umami without dairy.
AI image1 hr 35 min
start to finish
40 min
hands on
Some skill
difficulty
6
servings
Ingredients
For the filling
To wrap
For the kitchen
Contains soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
270 kcal6g protein33g carbs7g fat
An estimate, not a lab analysis.
Method
Place the corn husks in a large bowl and cover with warm water to soften.
Shuck the corn (if using ears) and cut the kernels off the cobs into a large bowl.
Heat the olive oil in a wide skillet over medium heat, add the diced onion and red bell pepper and sauté until soft and translucent.
Add the minced garlic and cook for 1 minute, stirring so it does not brown.
Stir in the fresh corn kernels and 1/2 cup of the soy milk and cook until the corn has released some of its liquid and softened.
Transfer about 2 cups of the hot corn mixture to a blender, add the remaining 1/2 cup soy milk and the cornstarch, and blend until very smooth.
Work in batches if your blender is small; the blended portion gives the filling a creamy texture.
Return the blended corn back to the skillet with the remaining corn, stir in the nutritional yeast (if using), sugar, smoked paprika, salt, black pepper, and chopped basil, and simmer until the mixture thickens to a spreadable porridge.
Remove the filling from the heat and let it cool until warm but not piping hot so it is easier to handle.
Drain and pat the soaked husks dry. Lay two husks overlapping, with the smooth side up, and spoon about 3 to 4 tablespoons of filling onto the lower third of the husks, leaving a border at the edges.
Fold the sides of the husks over the filling, then fold up the bottom and roll to enclose; tie each parcel with kitchen twine or a strip of husk to secure. Repeat to make 6 parcels.
Arrange the humitas seam-side down in a steamer basket or large pot fitted with a steamer insert over simmering water, cover, and steam until set and fragrant.
Keep the water level below the steamer basket so the humitas steam, not boil.
Remove the humitas from the steamer and let them rest, still wrapped, for 10 minutes before untying and serving warm.
Worth knowing
- If you can't find fresh corn husks, bake the filling in small buttered ramekins at 350°F (175°C) for 25–30 minutes until set (this yields 'humita al plato').
- Frozen corn can be used in a pinch — thaw and drain well; you may need less added milk since frozen corn often releases extra water.
- Adjust thickness by adding a little more cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) if the filling seems loose after cooling.
- Make-ahead: Humitas keep well in the fridge for 3 days; reheat steamed or in a covered pan with a splash of water.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VeganGluten-freeDairy-freeMeal prepBudget
More Argentine cooking
An original Restaurant Pro recipe — our own composition in the idiom of Argentine cooking, not any restaurant's recipe. Written to be vegan and gluten-free and dairy-free as listed.