Humitas – creamed corn cooked in corn husks
Humitas from north-west Argentina: fresh grated corn cooked with onion, pepper, squash, paprika and basil, wrapped with a stick of cheese in the cob's own husks and boiled. Elsewhere in the country, humita en olla – the same filling served in a bowl – is more common.
- 2 h 25Time
- 1 h 33Hands-on
- 4Portions
- 33 gprotein per portion
- 960kcal per portion
Ingredients for 4 portions
- 10Corn cobs, fresh, in their husks
- 3 tbspRapeseed oil
- 1Yellow onion, finely chopped
- 3Spring onions, chopped
- 1Bell pepper, red, finely chopped
- 300 gPumpkin, peeled and grated
- 1 tspPaprika
- 3 mlCumin
- 1 tspSugar
- 15 gBasil, leaves, chopped
- 250 gQueso fresco, cut into 12 sticks
- to tasteSalt
- to tasteBlack pepper
Method
- With a sharp knife, cut off the base of each cob just above the stalk and carefully peel off the husks, keeping them whole. Set aside the largest ones and pull off the silk.
- Grate the corn off the cobs on the coarse side of a box grater into a bowl.
- Heat the oil in a large pan and fry the onion, spring onions and pepper over a medium heat for 8 minutes until soft. Add the squash and cook for 5 more minutes.
- Add the grated corn, paprika, cumin, sugar, salt and pepper. Cook over a low heat, stirring constantly, for about 10 minutes until thick and creamy. Stir in the basil.
- Leave the filling to cool for 15 minutes.
- Meanwhile, dip the husks in boiling water for 2–3 minutes to soften them, then drain. Tear a few into thin strips for tying.
- Lay two husks in a cross, put 2–3 heaped tablespoons of filling and a stick of cheese in the middle and fold into a parcel. Tie with a strip of husk. Repeat to make about 12 humitas.
- Cook the humitas in a large pan of boiling salted water, covered, for 40 minutes.
- Lift out the humitas, drain and serve hot in their husks, 3 per person.
