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Humita

Serves 4 Entree vegetarian, gluten-free

Humita

Humita hails from the northwest region of Argentina, where it finds its place as a comforting supper dish. Traditionally, it's enjoyed in two forms: wrapped in corn husks as humita en chala or cooked in a pot for a heartwarming home meal. This dish, rooted in regional ingredients, reflects the agricultural richness of the area, particularly during the corn harvest.

The taste of humita is a delicate balance of sweetness and savory notes, with the creamy texture of corn mingling with the subtle aroma of onion and basil. The grated squash adds a gentle depth, while a pinch of sugar enhances the natural sweetness. Each spoonful offers a taste of the land, capturing the essence of simple yet satisfying rural Argentine cuisine.

Ingredients

  • 6ears corn, kernels and milk scraped
  • 1onion, chopped
  • 2 tbspbutter
  • 100 ml (1/3 cup)milk
  • 100 g (3.5 oz)squash, grated — optional
  • basila few leaves
  • to tastesalt
  • sugara pinch

Method

  1. Start by placing a large saucepan over medium heat. Add 2 tablespoons of butter and allow it to melt completely. Once the butter is melted and starts to foam, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, which should take about 5 to 7 minutes. The onion should not brown, as this would alter the flavor profile of the dish.
  2. Once the onion is softened, add the kernels and milk scraped from 6 ears of corn directly into the saucepan. Stir in 100 grams (3.5 oz) of grated squash, 100 ml (1/3 cup) of milk, a pinch of sugar, and salt to taste. Mix everything well to ensure the ingredients are evenly distributed.
  3. Continue cooking the mixture over medium heat, stirring frequently to prevent sticking. As the mixture cooks, it will begin to thicken. You're looking for the raw taste of the corn to disappear, which typically takes about 25 minutes. The mixture should start to develop a creamy consistency, and the corn should be tender.
  4. Once the mixture has thickened and the raw corn taste is gone, tear a few leaves of basil into the saucepan. Stir them in gently, allowing the heat to release their aroma and flavor into the dish.
  5. Check the consistency of the humita. It should be thick enough to mound on a spoon, indicating it's ready. If it's too runny, continue cooking for a few more minutes until it reaches the desired thickness.
  6. Serve the humita warm, either in bowls or, for a traditional touch, spoon it into corn husks. This dish is best enjoyed immediately, capturing the sweet and savory notes of the corn and squash.