Argentinian creamy fresh corn stew with sweet basil and goat cheese — comforting Andean classic.
Humita en Olla is a beloved dish from Argentina's northwestern provinces (Salta, Tucumán) — fresh corn kernels mashed and slow-cooked into a creamy, golden stew with onions, tomatoes, basil, and goat cheese (or quesillo). Sweet, savory, and incredibly comforting, it celebrates the corn-centric heritage of Argentina's Andean roots. Often served with rice or as filling for empanadas.
Serves 6
Cut kernels off cobs. Process half the kernels in food processor until creamy paste forms. Reserve the rest whole.
Heat olive oil. Add onions and bell peppers. Cook until soft, 10 minutes.
Add garlic, tomatoes, paprika, cumin, and turmeric. Cook 8 minutes until tomatoes break down.
Stir in both processed and whole corn. Cook 5 minutes.
Pour in milk and stock. Bring to simmer.
Simmer uncovered, stirring frequently, 25-30 minutes until creamy and thick. The stew should hold its shape on a spoon.
Stir in cheese, basil, salt, pepper, and sugar. Cook 5 minutes until cheese melts and incorporates.
Adjust seasoning. Serve hot, optionally over rice or with grilled corn on cob.
Half-processed, half-whole corn creates ideal texture — creamy with bite.
Fresh basil makes huge difference — don't skip it.
Wrap in corn husks and steam for humita en chala.
Add cooked diced chicken for protein.
Refrigerate up to 4 days. Reheat with splash of milk.
Humita has indigenous Andean roots, predating Spanish colonization. It's eaten in Argentina, Bolivia, Peru, and Chile with regional variations.
Yes, but fresh or frozen corn has much better flavor. Drain canned corn well.
Per serving (380g) · 6 servings total
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