Recipe Spotlight: Humita

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.

HUMITA
Serves 4

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.

Advertisements

Leave a comment

Filed under Cooking & Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s