Humita Recipe

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

Ingredients

• 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

Instructions

1. Remove the kernels from the corn and set aside.
2. In a saucepan, add Olive Oil, Garlic, and Red Onion. Cook on medium heat until fragrant (2–3 min).
3. Dice the jalapeño, removing stem and seeds (or keep them for more heat).
4. Add butter, jalapeño, and corn kernels to the saucepan. Stir well.
5. Add salt, pepper, paprika, and cayenne. Adjust to taste.
6. Continue cooking for another 5–8 minutes. Reduce heat if necessary.
7. Remove from heat. Add milk and lime juice, and stir to combine.
8. Transfer mixture to a food processor. Pulse 10 times until everything is combined. Do not puree completely.
9. Finish with more salt/pepper and top with freshly chopped cilantro. Can be served hot or cold.

And if you visit our lodge in Argentina, don’t miss the chance to taste a traditional humita prepared with local ingredients and served with our warm hospitality—it’s a true flavor of the countryside.

Source: By Jerry Lunanuova. www.food52.com