Humita en Chala

Felicitas Pizarro’s humita en chala wraps a corn, squash and cheese filling in the corn’s own husks. A separately prepared scallion-and-chile sauce accompanies the steamed packets.

The corn bases are cut away and the husks softened in a bowl of warm water. Onion and red pepper are cut into small cubes and cooked in olive oil. Grated corn, including the liquid it releases, and grated squash join the pan.

Milk, mascabo sugar, salt, pepper and paprika season the filling as it reduces with stirring to a purée-like consistency. The method finishes it with crumbled goat cheese, then lets the mixture cool.

Scallion and deseeded chile are cut for the sauce and sautéed in their own olive oil. Salt, black pepper and ground ají finish this separate preparation, which is reserved while the packets are assembled.

Crossed husks hold a spoonful of filling, and strips of those same husks tie each packet. The corn cobs line the cooking pot under water that barely covers them; the packets rest above on the cobs. Extra husks cover them, the pot is closed, and they steam for twenty minutes before being served with the sauce.