Creamy seasoned ground-corn puree cooked with onion, bell pepper and milk, the loose on-a-plate version of the Andean corn tradition.
Humita is an ancient corn dish shared across the Andes from Ecuador to Argentina's northwest. The Argentine version comes in two forms: one steamed in corn husks, and this one, served directly on a plate. Fresh corn kernels are ground or grated into a paste, then cooked with fried onion, bell pepper, milk and a little sugar into a thick, sweet, creamy puree. It is a home dish of Salta and Jujuy, eaten with grilled meat or bread in summer when corn is in season.
A creamy, sweet, golden corn puree with onion and bell pepper, thick and comforting, the fresh corn flavour bright and summery. Eaten warm as a side or spread on bread.
The dish relies on fresh corn's natural starch. Corn kernels are grated or blended into a coarse paste, the grating releasing the starch that thickens the dish. Onion and bell pepper are fried in oil, the corn paste added with milk, and the whole simmered gently until it thickens to a spoonable porridge. Sugar is added for sweetness, basil or paprika season. No flour is needed; the corn's own starch does the thickening. Fresh corn is essential; canned or frozen gives a flat result.
Variations
Some add cheese or cream. A version with squash is common. Basil is a traditional seasoning.
On the Palate
Where Humita al Plato sits in the Argentinian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 15 min
- 14 min
Grate or blend 6 ears of fresh corn into a coarse paste.
Watch outGrate the fresh corn to a coarse paste — that released starch is what thickens the dish, so canned or frozen won't set.
- 25 min
Fry 1 chopped onion and 1 diced red bell pepper in 3 tbsp oil until soft, about 5 minutes.
- 34 min
Add the corn paste, 200ml milk, 1 tsp sugar, salt and a pinch of paprika; stir well.
- 47 min
Simmer gently, stirring often, 15 to 20 minutes until thick and creamy.
Watch outStir often as it simmers to a spoonable porridge — leave it and the corn starch catches and scorches on the base.
- 54 min
Stir in a handful of grated cheese if liked; adjust seasoning.
- 64 min
Serve warm as a side dish or spread on bread.
