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
ears of Sweet Corn, shucked
Red Onion, diced
Garlic cloves, minced
Salt/Pepper to taste
fresh Cilantro, chopped
In This Recipe
Remove the kernels from the corn and set aside. This video shows a safe way to do this. http://www.food52.com/blog/2259_how_to_dekernel_corn
In a saucepan, add Olive Oil, Garlic, and Red Onion. Cook on medium heat until fragrant (~2-3 min).
Dice up the jalapeño, making sure to remove the stem and seeds (unless you like it spicy, then keep the seeds).
Add butter, jalapeño and corn kernels to the saucepan. Stir.
Add salt/pepper and spices. More/less can be added according to taste. Continue cooking for another 5-8 minutes. Reduce heat if needed.
Remove from heat. Add milk and stir. Add lime juice.
Transfer mixture to a food processor. Pulse ~10 times or until everything is incorporated. Do not puree.
Finish with salt/pepper and freshly chopped cilantro. Can be served hot or cold.