Humita en Olla

About This Recipe

Humita en Olla is a cherished dish from Argentina's northwestern provinces such as Salta and Tucumán — fresh corn kernels, part puréed and part left whole, slow-cooked with onions, peppers, tomatoes, and basil into a thick, golden, creamy stew finished with crumbled fresh cheese. The contrast of velvety corn purée and whole kernels gives it body and bite, while a touch of sugar and the perfume of basil keep it balanced between sweet and savory. The dish reflects the deep corn heritage of the Andes, where humita in various forms predates Spanish arrival. 'En olla' simply means cooked in a pot, as opposed to the en chala version steamed in corn husks. It is pure comfort food, served on its own, over rice, or used as a filling for empanadas and tamale-like parcels.

Ingredients

Serves 6

• 8 earsfresh corn (or 1kg frozen kernels)
• 2 mediumonions, finely diced
• 3 mediumtomatoes, diced
• 2red bell peppers, diced
• 4 clovesgarlic, minced
• 1/4 cupolive oil
• 1 tbspsmoked paprika
• 1 tspground cumin
• 1/2 tspground turmeric or annatto (for color)
• 1 cupfresh basil leaves, torn
• 1 cupmilk
• 1 cupvegetable stock
• 200 gqueso fresco or feta, crumbled
• 2 tspsalt
• 1 tspblack pepper
• 1 tbspsugar

Instructions

1. 1

   Prepare corn

   Cut the kernels from the cobs, then process about half of them in a food processor into a creamy paste while reserving the rest whole. This blend of puréed and whole corn is what gives humita its signature creamy-yet-textured body.

   Scrape the cobs with the back of a knife to release the sweet 'milk' and add it to the pot.

2. 2

   Sauté aromatics

   Heat the olive oil and cook the diced onions and bell peppers gently for about 10 minutes until soft and sweet. A slow, patient sauté builds the savory foundation under all that sweet corn.

3. 3

   Add tomatoes

   Stir in the garlic, tomatoes, paprika, cumin, and turmeric or annatto and cook about 8 minutes until the tomatoes break down into a sauce and the color turns deep golden.

4. 4

   Add corn

   Add both the puréed and whole corn and cook 5 minutes, stirring, so the kernels meld with the aromatics and begin to release their starch into the base.

5. 5

   Add liquid

   Pour in the milk and vegetable stock and bring to a gentle simmer. The milk adds richness and helps the corn cook into a smooth, creamy consistency.

6. 6

   Cook

   Simmer uncovered, stirring frequently to prevent sticking, for 25-30 minutes until thick and creamy enough to hold its shape on a spoon. Frequent stirring is essential as the starchy corn scorches easily.

   If it thickens too fast, lower the heat and add a splash more milk; it should be creamy, not stiff.

7. 7

   Add cheese

   Stir in the crumbled cheese, torn basil, salt, pepper, and sugar and cook about 5 minutes until the cheese melts in and the flavors meld into a balanced sweet-savory stew.

8. 8

   Serve

   Taste and adjust the seasoning, balancing salt and sugar, then serve hot on its own, spooned over rice, or alongside grilled corn for a fuller meal.

Variations

• •

  Wrap the mixture in corn husks and steam for humita en chala.

• •

  Stir in cooked diced chicken or chorizo for a heartier dish.

• •

  Add a chopped fresh chili for a spicier northern-style humita.

• •

  Spoon it over polenta or use it as an empanada filling.

Storage

Refrigerate up to 4 days in a sealed container; it thickens considerably as it cools. Reheat gently with a splash of milk or stock to loosen it back to a creamy consistency, stirring often so it doesn't catch. It also freezes well for up to 2 months.

Frequently Asked Questions