HUMITA ARGENTINIAN RECIPE
Humita is a creamy, delicious, and comforting meal you'll love! Made primarily from fresh corn, it's a traditional staple dish from the Andean region of South America.
Equipment
- 1 Soup Pot (A heavy bottom pot/pan or a Dutch oven, or a deep fry pan skillet to cook the humita)
- 1 Grater (to grate the corn and the butternut squash)
- 1 knife
- 1 chopping board
Ingredients
- 8 ears of sweet corn shucked (keep some empty cob in a bowl with clean water).
- ½ butternut squash around 1 lb. or 500 gr.
- 1 sweet onion large, finely chopped.
- 2 pieces spring onion finely chopped.
- 1 red bell pepper finely chopped.
- 1 roma tomato finely chopped.
- 1 tsp paprika.
- ½ tsp ground cumin.
- Salt and pepper to taste
- ½ cup basil leaves fresh, for serving.
Instructions
- Grate all the corn on the cobs to obtain a creamy consistency. Set aside. (Keep some empty cobs in a bowl with clean water. You will use this water later).
- Peel the ½ butternut squash with a vegetable peeler, and grate it. Set aside.
- Over medium-low heat, sauté the onion, spring onions, red bell pepper with water, and a pinch of salt in a large pot or Dutch oven. Cook until onion is translucent and spring onions and pepper are soft.
- Add the Roma tomato, paprika, and ground cumin. Mix well to combine.
- When the preparation is well integrated, add the butternut squash and cook for 5 minutes. Then add the grated corn, about ¼ cup of the water you kept aside, and mix well.
- Bring the preparation to a gentle simmer, partially cover with a lid, and cook the humita for 25 to 30 mins. Continue stirring until it is creamy and all ingredients are well cooked.
- Any time the preparation is too dry, you can add a little bit of the water you kept aside. Add a little at a time since you need all the liquid evaporated at the end.
- Taste and add/adjust salt and pepper and seasonings as needed.
- Serve warm with some fresh basil as toping.
Notes
- Add some water (reserved water with the empty cobs) if the humita becomes too dry while cooking. You can also add some plant-based milk or vegetable broth as needed.
- Leftovers of this Humita can be stored in the fridge, in an airtight container, for up to 3 days.
- You could also freeze leftovers and store them in the freezer for up to 6 months.