Argentine Corn «Pudding» (Humita).
This is a quick, healthy dish that everyone can enjoy (a couple of easy substitutions can make this a vegan recipe as well). Serve as a side with a grilled entree, or refrigerate and eat with tortilla chips!
Serves 2-4
- 4 ears of Sweet Corn, shucked
- 1/2 Red Onion, diced
- 1 Jalapeño
- 3 Garlic cloves, minced
- 1 tablespoon Olive Oil
- 1/2 tablespoon Butter
- 1 splash Milk
- 1/2 Lime
- 1/2 teaspoon Paprika
- 1 dash Cayenne
- Salt/Pepper to taste
- 1 bunch fresh Cilantro, chopped
- Remove the kernels from the corn and set aside.
- In a saucepan, add Olive Oil, Garlic, and Red Onion. Cook on medium heat until fragrant (2-3 min).
- Dice up the jalapeño, making sure to remove the stem and seeds (unless you like it spicy, then keep the seeds).
- Add butter, jalapeño and corn kernels to the saucepan. Stir.
- Add salt/pepper and spices. More/less can be added according to taste. 6.Con
tinue cooking for another 5-8 minutes. Reduce heat if needed.
7. Remove from heat. Add milk and stir. Add lime juice.
8. Transfer mixture to a food processor. Pulse 10 times or until everything is incorporated. Do not puree.
9. Finish with salt/pepper and freshly chopped cilantro. Can be served hot or cold.
(Source: By Jerry Lunanuova. www.food52.com)
