Last year on our visit to Argentina we were served Humita. This corn dish was served by the Indians from the northern province of Salta. Now that fresh corn is appearing in our markets and soon in our own gardens, it is time to share this amazingly simple dish.
8 ears of fresh corn (preferably yellow). Husk and grate off of the cobs
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup chopped onion
½ cup whole milk
1 cup fresh basil leaves
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
Coarse salt to taste
Using a box grater, grate corn kernels into a large bowl then run the back of a knife down each cob to release all of the milky liquid from kernels.
Melt butter with olive oil over medium-low hear. Add onion and sauté until translucent, 8 to 10 minutes, do not brown. Stir in corn and all liquid, sauté until mixture thickens.
Stir in ¼ cup of milk, once absorbed gradually stir in the rest of the milk. Reduce heat and simmer stirring until corn is creamy, about 5 minutes.
Chop basil and add to corn along with crushed red pepper flakes, sugar and salt.
Serve with toasted country bread and meat.