A creamy and gently sweet Argentine humita, prepared with grated corn, red kuri squash, bell pepper, and basil. It is served hot, like a melting, generous, and fragrant vegetarian stew.
Ingredients
- 6 pieces ears of fresh corn
- 300 g red kuri squash
- 1 piece yellow onion
- 1 piece red bell pepper
- 1 piece ripe tomato
- 200 ml whole milk
- 120 g low-moisture mozzarella
- 2 tbsp sunflower oil
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1 tsp granulated sugar
- 0.5 bunches fresh basil
- to taste fine salt
- to taste ground black pepper
Method
- Remove the husks from the ears of corn, then grate the kernels over a bowl to collect the pulp and the milky juice; the mixture should be moist and fragrant.
- Thinly slice the onion and the bell pepper, peel the tomato if its skin is thick, then cut the squash into small pieces so that it breaks down easily during cooking.
- Heat the oil in a large sauté pan, add the onion and the bell pepper, then sweat them until they become tender, glossy, and smell slightly sweet.
- Add the tomato, paprika, cumin, sugar, salt, and pepper, then sauté until the tomato breaks down and forms an orange-red base.
- Stir in the squash, pour in the milk, partially cover, and cook over low heat until the pieces begin to mash easily under a spoon.
- Add the grated corn with all its juice, mix thoroughly, then simmer, stirring often, until you get a thick, creamy, and smooth texture.
- Off the heat, add the chopped mozzarella and the thinly sliced basil, then mix until the cheese melts into subtle threads throughout the preparation.
- Taste, adjust the salt and pepper, then let it rest for a few moments so that the humita sets and the flavors of corn, basil, and spices meld.
- Serve very hot in bowls or shallow dishes, with a little fresh basil on top if you like a more herbaceous note.
Nutrition
Per serving
- Energy
- 247.6 kcal
- Protein
- 9.35 g
- Carbohydrate
- 17.65 g
- Fat
- 15.52 g
- Fibre
- 4.55 g
- Calcium
- 82.41 mg
- Iron
- 1.15 mg
- Magnesium
- 20.08 mg
