Vegetarian

Humita

Humita is a pre-Hispanic Andean treasure, featuring sweet corn grated into a luscious, velvety cream and simmered with savory squash. Infused with aromatic basil and topped with melting cheese, this comforting dish captures the soul of South American home cooking in every bite.

Prep

20m

Cook

40m

Serves

Calories

380kcal

Qty	Ingredient
6 ears 900 g	Fresh ears of corn (choclo)
1 cup 250 g	Butternut squash or pumpkin, grated
1 medium 150 g	Yellow onion, finely diced
0.5 cup 100 g	Red bell pepper, finely diced
0.5 cup 120 ml	Whole milk
2 tbsp 30 g	Unsalted butter
1 tbsp 5 g	Sweet paprika
1 tsp 2 g	Ground cumin
0.25 cup 10 g	Fresh basil leaves, chiffonade
1 cup 150 g	Queso fresco or goat cheese, cubed
to taste N/A N/A N/A	Salt and black pepper

2 Method

Step 1. Prepare the corn by grating the kernels off the cob using a hand grater or by cutting the kernels off and pulsing them briefly in a food processor until creamy but still textured.

Step 2. In a large heavy-bottomed pot, melt the butter over medium heat. Sauté the diced onion and red bell pepper until soft and translucent, about 5-7 minutes.

Step 3. Stir in the grated pumpkin/squash and cook for another 5 minutes until it begins to soften.

Step 4. Add the processed corn and the milk to the pot. Stir well to combine all ingredients.

Step 5. Season with salt, pepper, paprika, and cumin. Reduce heat to low and simmer for 25-30 minutes, stirring frequently to prevent the corn from sticking to the bottom of the pot.

Step 6. Once the mixture is thick and creamy, stir in the fresh basil.

Step 7. Just before serving, fold in the cheese cubes, allowing them to soften and partially melt. Serve hot in bowls.

·
Use fresh corn (choclo) if possible; the starch content in fresh corn is what gives this dish its signature creamy texture.
·
If the mixture becomes too thick while simmering, add a splash more milk or water to reach your desired consistency.
·
For an extra kick, add a pinch of crushed red pepper flakes or 'ají molido'.
·
Stir constantly! Corn contains a lot of natural sugars and starches that can burn easily on the bottom of the pan.

? FAQ

Can I use canned or frozen corn?

Yes, you can use frozen corn kernels thawed and pulsed in a blender, though fresh corn provides the best texture and authentic flavor.

What is the difference between Humita en Olla and Humita en Chala?

Humita en Olla is served as a creamy stew in a bowl, whereas Humita en Chala is wrapped in corn husks and boiled or steamed like a tamale.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra milk.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as it uses corn and squash as the primary thickeners.

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Panamericana

Humita

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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