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.
- 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
- Prep 4 ears of fresh corn on the cob and set aside.
- Add olive oil, garlic, and red onion to a saucepan and cook on medium for 2-3 minutes.
- Add butter, jalapeño and corn kernels to the pan. Stir.
- Add salt, pepper, and spices, and continue cooking for another 5 minutes and up to 8 minutes. Reduce heat if needed.
- Remove from heat. Add milk and stir. Add lime juice.
- Transfer mixture to a food processor. Pulse until everything is incorporated, but be careful not to puree.
- Add salt and pepper to taste, and freshly chopped cilantro, if you like cilantro.
You can serve this warm or at room temp.
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