Humita en Olla – Creamy Corn Stew with Cheese
One of the oldest and best-loved dishes of the criollo cooking of northern Argentina. Grated corn, squash, basil and mild melting cheese come together into something nourishing and full of history, made for sharing.
The recipe makes a great deal and it freezes beautifully.
Stir constantly with a wooden spoon for the whole 30 minutes. Corn starch catches on the bottom of the pot faster than almost anything else, and once it scorches the burnt taste is through the whole batch — there is no rescuing it.
For the version wrapped and steamed in husks, see the humitas en chala.
🔎 What is humita? — where it comes from, what goes in it and how it differs.
Ingredients
- 12-15 corn cobs, raw and coarsely grated
- 1/2 criollo squash, raw and grated
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 4 plum tomatoes, grated
- 250 g mild melting cheese, in cubes
- Milk, as needed
- Chopped garlic, to taste
- Fresh basil, plenty of it
- Sunflower or corn oil
- Salt, thyme, paprika and chili flakes, to taste
Method
- 1
In a large pot with a film of oil, cook the onion and the bell pepper until the onion is translucent.
- 2
Add the grated tomatoes and the garlic. Season and add the thyme, paprika and chili flakes. Keep cooking gently so the flavors come together.
- 3
Add the grated corn and squash. Cook for about 30 minutes, stirring constantly with a wooden spoon — the corn starch catches on the bottom easily, and burnt corn ruins the whole pot.
- 4
If it becomes too dense, loosen it with hot milk added a little at a time, until the texture is thick and creamy.
- 5
Toward the end, add the cubes of cheese and the chopped fresh basil. Cook a few minutes more over the lowest heat, until the cheese has melted completely.
- 6
Serve hot, ideally in earthenware bowls to keep the temperature.
Flavors of Salta
The soul of Argentina's northwest in your kitchen. A run through the Andean inheritance of corn, slow fire and deep flavors that take you there with every bite.
