Humita

Humita is a simple Argentinian peasant dish featuring sweet summer corn. It’s thick and almost cake-like, and has been compared to Mexican tamale. The trick here is to extract as much of the sweet milky liquid as you can from the corn.

Serves 6 as a side dish

Ingredients

• 8 ears corn, preferably yellow, as fresh and sweet as possible, husks removed
• 2 tablespoons (30 mL) unsalted butter
• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 cup (250 mL) finely diced onions
• 1/2 cup (120 mL) whole milk, divided
• 1 cup (250 mL) fresh basil leaves
• 1 teaspoon (5 mL) red chili flakes, or to taste

Directions

1. Using a box grater, grate the corn kernels into a large bowl. Run the back of a knife down each cob to release the rest of the milky liquid from the kernels into the bowl.
2. Melt the butter with the olive oil in a Dutch oven or enamelled cast iron pot over medium-low heat. Add the onions and sauté, stirring, until translucent and softened but not browned, about 4 minutes.
3. Add the corn with all its liquid, and cook, stirring until the mixture thickens, about 10 minutes. Stir in 1/4 cup (60 mL) of the milk. Once the milk is absorbed, gradually stir in the remaining 1/4 cup (60 mL) milk in 2 additions to ensure even absorption.
4. Adjust the heat so it stays at a simmer. Cook, stirring, until the corn is creamy, about 4 minutes, depending on the size and freshness of the corn.
5. Chop the basil and add it to the corn, along with the chili flakes and salt to taste.