Admittedly, I'm not much of a cook. Between school and work, I rarely have time to whip up anything more than the occasional scrambled egg. However, I found myself with a little extra time one afternoon, and decided to take a walk over to a small Argentinian place not far from my campus. The humita I tried there is what inspired me to wander over to the farmers' market across the street and buy what I thought I would need to make it myself.
I did a little research on traditional humita, and discovered it is usually steamed and served in corn husks. My version is made on the stove, without the husk, as sort of my own personal twist. Preparing it this way also saves a good deal of time. While it's not quite a copy of the real thing (its closer to a warm salsa than a pudding), I was nonetheless impressed with myself and the way it came out.
This is a quick, healthy dish that everyone can enjoy (a couple of easy substitutions can make this a vegan recipe as well). Serve as a side with a grilled entree, or refrigerate and eat with tortilla chips! —Jerry Lunanuova