Looking for a flavorful and comforting dish that will transport your taste buds straight to South America? Look no further than this humita recipe!
This classic Argentinian recipe features a creamy consistency from fresh corn, onions, and red bell pepper. Depending on the region, it also includes squash or pumpkin. All simmered together to create a mouthwatering and satisfying vegan meal, ready in less than one hour.
Source: Simpleveganizer
Humita is a traditional dish from the Andean region of South America, particularly Argentina, Bolivia, Chile, Ecuador, and Peru. This comforting dish is made primarily from fresh corn, a staple food in the region for thousands of years.
There are different variations in recipes depending on the country and region. However, I will share the one we enjoyed at my family gatherings in Argentina, which served during festivals, National Public Holidays, cold weather, and celebrations. So many memories!
Humita is perfect as a main course or side dish, and it is easy to make and sure to become a family favorite.
Humita is a delicious and comforting dish representing the Andean region’s rich culinary history and traditions.
INGREDIENTS
Here is a list of everything you will need to prepare this delicious humita:
- Sweet corn: the star of the recipe. We are going to grate it. This step helps to make this dish super creamy.
- Butternut Squash: some traditional recipes do not include this ingredient, but I love how they complement the corn flavor in my family recipe.
- Sweet Onion, spring onion, red bell pepper, Roma tomato: for sautéing and adding extra flavor and color to the preparation.
- And for extra flavor: paprika, ground cumin, and salt and pepper to taste.
- For serving, we are using fresh basil.
DIRECTIONS
- First, we must grate corn and butternut squash to prepare this delicious humita (keep some empty corn cob in a bowl with clean water). This method will make this dish super creamy.
- Then, in a large pot or pan, sauté onion and red bell pepper, with a pinch of salt and a little water as needed.
- Then, add the Roma tomato, paprika, and ground cumin. Mix well to combine.
- We must add the grated butternut squash when that mixture is cooked and well-integrated. Cook for 5 minutes, then add grated corn with some reserved water.
- Bring the preparation to a gentle simmer, and cook the humita for about 25 to 30 minutes., stirring continuously.
- Adjust seasoning if needed and serve it warm with some basil on top. And it’s time to enjoy it!
Equipment
- 1 Soup Pot (A heavy bottom pot/pan or a Dutch oven, or a deep fry pan skillet to cook the humita)
- 1 Grater (to grate the corn and the butternut squash)
- 1 knife
- 1 chopping board
Ingredients
- 8 ears of sweet corn shucked (keep some empty cob in a bowl with clean water).
- ½ butternut squash around 1 lb. or 500 gr.
- 1 sweet onion large, finely chopped.
- 2 pieces spring onion finely chopped.
- 1 red bell pepper finely chopped.
- 1 roma tomato finely chopped.
- 1 tsp paprika.
- ½ tsp ground cumin.
- Salt and pepper to taste
- ½ cup basil leaves fresh, for serving.
Instructions
- Grate all the corn on the cobs to obtain a creamy consistency. Set aside. (Keep some empty cobs in a bowl with clean water. You will use this water later).
- Peel the ½ butternut squash with a vegetable peeler, and grate it. Set aside.
- Over medium-low heat, sauté the onion, spring onions, red bell pepper with water, and a pinch of salt in a large pot or Dutch oven. Cook until onion is translucent and spring onions and pepper are soft.
- Add the Roma tomato, paprika, and ground cumin. Mix well to combine.
- When the preparation is well integrated, add the butternut squash and cook for 5 minutes. Then add the grated corn, about ¼ cup of the water you kept aside, and mix well.
- Bring the preparation to a gentle simmer, partially cover with a lid, and cook the humita for 25 to 30 mins. Continue stirring until it is creamy and all ingredients are well cooked.
- Any time the preparation is too dry, you can add a little bit of the water you kept aside. Add a little at a time since you need all the liquid evaporated at the end.
- Taste and add/adjust salt and pepper and seasonings as needed.
- Serve warm with some fresh basil as toping.