How to make Humita

Why cooks start here

Humita is scraped corn cooked with onion, milk, and a little squash until it is a sweet, thick spoon dish of the northwest. In chala it is a packet; in a pot it is supper.

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.