Humita Recipe - Savoury Corn Pudding Recipe Video

Summer is an awesome time to get together with friends to enjoy some drinks and some nice steaks on the grill, and this humita is the perfect companion to the flavors of the season. Humita is a Latin American dish from pre-Hispanic times made with corn. There are many different regional versions of humita including this one from Argentina which is slowly cooked with onions and spices until it becomes thick and rich. This recipe has been adapted for the home kitchen and is very easy to prepare. Hope you love it!

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Servings4Cuisine
CourseTaste
VegetarianMain Ingredient

Recipe Story

Humita is a Latin American dish from pre-Hispanic times made with corn. There are many different regional versions of humita including this one from Argentina which is slowly cooked with onions and spices until it becomes thick and rich. This recipe has been adapted for the home kitchen and is very easy to prepare. Hope you love it!

Ingredients

 Corn cobs8 Medium, husks removed (sweet corn on the cob)
 Olive oil1 Tablespoon
 Butter2 Tablespoon
 Yellow onion1 Medium, diced
 Whole milk1⁄4 Cup (4 tbs)
 Fresh basil leaves1 Cup (16 tbs)
 Ancho chili paste/Crushed chili flakes1 Teaspoon
 Salt & pepper To Taste

Nutrition Facts

Serving size

Calories 309 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 4.9 g24.4%

Trans Fat 0 g

Cholesterol 17.5 mg

Sodium 131.9 mg5.5%

Total Carbohydrates 52 g17.3%

Dietary Fiber 6.3 g25.3%

Sugars 8.6 g

Protein 8 g15.4%

Vitamin A 25.4% Vitamin C 26.7%

Calcium 3.7% Iron 9%

*Based on a 2000 Calorie diet

Things You Will Need

1. Grater

Directions

GETTING READY
1. Over a large mixing bowl, place a box grater and grate the kernels off 8 cobs of the sweet corn. Reserve all the liquid from the corn. Once grated, run the back of a chef’s knife along all the cobs to get the last of the juice out. Set aside.

MAKING
2. In a large dutch oven or heavy pot, heat olive oil and butter over medium heat. Add onion and let cook for 6-8 minutes until translucent.
3. When the onion is done add the grated corn and continue to cook until it gets thick and creamy. Once thickened, stir in ¼ cup of whole milk and continue to cook until creamy.
4. When the milk has been absorbed, stir in the rest of the milk and continue cooking until the mixture has thickened once more for about 4-5 minutes.
5. Add ancho chili paste or crushed chili flakes, fresh basil leaves. Stir until combined, season with salt and pepper to taste.

SERVING
6. Humita can be served as a side dish with a nice steak or grilled fish, or can be microwaved in the oven to go with a good crusty bread.
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