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Argentine Humita

A traditional side made with fresh corn, onions, and spices in Argentina, Humita has its roots in Native American culture. It’s essentially a thick steamed or boiled corn—think of it as a savory corn pudding. It’s a favorite of wine expert, Mark Raymond’s (and a warm, satisfying cousin to one of his favorite corn salads). Humita is the perfect side to steak, sausages, or anything coming off an Argentine grill.

Argentine Humita
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
  • CourseSide Dish
Servings
2 -4 people
Servings
2 -4 people
Argentine Humita
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
  • CourseSide Dish
Servings
2 -4 people
Servings
2 -4 people
Ingredients
  • 4 ears fresh corn, shucked and kernals cut off the cob
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/2 red onion diced
  • 1/2 tablespoon butter
  • 1 jalapeno, diced (stem and seeds removed)
  • Salt and freshly ground pepper to taste
  • 1/2 teaspoon paprika
  • 1 dash cayenne
  • 1 teaspoon milk (and up to 1 tablespoon, depending on preference)
  • Juice of 1/2 a lime
  • fresh cilantro leaves chopped, to taste (optional)
Servings: -4 people
Instructions
  1. Prep 4 ears of fresh corn on the cob and set aside.
  2. Add olive oil, garlic, and red onion to a saucepan and cook on medium for 2-3 minutes.
  3. Add butter, jalapeño and corn kernels to the pan. Stir.
  4. Add salt, pepper, and spices, and continue cooking for another 5 minutes and up to 8 minutes. Reduce heat if needed.
  5. Remove from heat. Add milk and stir. Add lime juice.
  6. Transfer mixture to a food processor. Pulse until everything is incorporated, but be careful not to puree.
  7. Add salt and pepper to taste, and freshly chopped cilantro, if you like cilantro.
Recipe Notes

You can serve this warm or at room temp.

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