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

  • 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
  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 up the jalapeño, making sure to remove the stem and seeds (unless you like it spicy, then keep the seeds).
  4. Add butter, jalapeño and corn kernels to the saucepan. Stir.
  5. Add salt/pepper and spices. More/less can be added according to taste.            6.Continue 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)