Humita
A creamy stew of fresh sweetcorn simmered with onion, sweet pepper and basil, enriched with milk and melting cheese.
Photo : Marcos Katz · CC BY 3.0
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
- Cut the kernels from the cobs, then scrape the bare cobs with the back of the knife to collect the corn milk.
- Blend two thirds of the kernels to a coarse purée and keep the rest whole for texture.
- Melt the butter or heat the oil in a wide pan and sweat the onion and pepper for 8 minutes, until soft.
- Stir in the paprika for 30 seconds, then add all the corn along with the scraped corn milk.
- Pour in the milk, season, and simmer gently for 15 to 20 minutes, stirring often, until thick enough for the spoon to leave a trail.
- Off the heat, fold in the diced cheese and torn basil, stirring until the cheese pulls into strands.
- Serve very hot in deep bowls, or spoon it into tied corn husks and steam it for the parcel version.
Humita comes two ways: this spoonable cream, or the same mixture tied in corn husks and steamed. Stir often towards the end, as corn catches on the base very easily.
