Humita

Humita is a traditional dish that is deeply rooted in South American cuisine, particularly in the Andean regions of Argentina, Chile, Bolivia, Peru, and Ecuador. Its origins can be traced back to the indigenous people who have been making humita for centuries. The dish features a delightful combination of corn, cheese, and spices, cooked to perfection either by steaming or baking. It's a comforting meal often enjoyed during festivals and family gatherings.

Ingredients

• Corn - 6 ears
• Butter - 50g
• Milk - 1 cup
• Onion - 1 large, finely chopped
• Garlic - 2 cloves, minced
• Cheese (preferably queso fresco or mozzarella) - 200g
• Red bell pepper - 1, diced
• Basil - A handful of fresh leaves, chopped
• Salt - to taste
• Black pepper - to taste

Preparation

Preparing the Corn

Start by peeling the corn and removing all the husks. Keep the largest and intact husks aside, as they will be used to wrap the humita mixture before cooking.

Using a sharp knife, cut the kernels off the corn cobs. Take care to only cut the kernel itself, not the tough base.

Cooking the Base

In a large pan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Next, add the red bell pepper and cook for a few more minutes until it softens.

Making the Humita Mixture

In a food processor, blend the raw corn kernels with the sautéed vegetables until smooth but still retaining some texture.

Return this mixture to the pan, add the milk, and cook over low heat for about 10 minutes, stirring frequently to prevent sticking. The mixture should thicken.

Stir in the grated cheese, chopped basil, salt, and black pepper to taste.

Cooking Process

Steaming Method

Take the reserved corn husks and lay them flat. Place a generous amount of the humita mixture in the center of each husk. Fold over the sides to form a small package and tie up with kitchen string.

Place the packages in a steamer and steam for about 30 to 50 minutes. Check periodically to ensure the mixture is firm and cooked through.

Baking Method

Preheat the oven to 350°F (175°C). Instead of wrapping in husks, spoon the mixture into a greased baking dish. Bake for about 30 to 40 minutes or until the top is golden brown and the humita is set.

Serving and Enjoying Humita

Humita can be served hot directly from the steamer or oven. A sprinkle of fresh basil on top adds a burst of color and flavor. It pairs perfectly with a crisp salad or a side of grilled meats.

This dish is not only a comforting delight but also a piece of culinary history that brings families together. Enjoy it as an appetizer or a main course, immersing yourself in the rich gastronomic tradition of the Andes.

Use a cooking timer to ensure precision with the steaming or baking stages. Timing is crucial to maintaining the humita's creamy consistency.