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Humita
Humita is a traditional Argentine dish made from fresh corn, similar to tamales but typically without meat. It has pre-Columbian origins and is a staple during the summer months.
๐ง ์ฌ๋ฃ
- 8 ears Fresh corn on the cob
- 2 medium Yellow onion
- 2 medium Ripe tomatoes
- 1 tsp Sweet paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter or vegetable oil
- approx. 12-16 large Corn husks
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the corn: Stand each ear of corn upright on a cutting board and carefully cut the kernels off the cob. You can do this by hand or use a sharp knife to slice downwards. Aim to get as much corn off the cob as possible, but avoid scraping too hard to prevent getting the tough inner core.
โฑ๏ธ 15 minutes - 2
Sautรฉ the aromatics: Heat the butter or oil in a large skillet or pot over medium heat (approx. 175ยฐC / 350ยฐF). Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let it brown.
โฑ๏ธ 7 minutes - 3
Add tomatoes and spices: Stir in the chopped tomatoes and cook for another 5 minutes, until they begin to break down. Add the paprika, salt, and pepper. Cook for 1 minute more until fragrant.
โฑ๏ธ 6 minutes - 4
Combine with corn: Add the fresh corn kernels to the skillet with the onion and tomato mixture. Stir well to combine. Cook over medium heat, stirring frequently, for about 10-15 minutes, or until the corn is tender and the mixture has thickened slightly. The corn should release its natural sweetness and become fragrant.
โฑ๏ธ 15 minutes - 5
Assemble the humitas: Lay a soaked corn husk flat. Place about 1/4 to 1/3 cup of the corn mixture in the center of the husk. Fold the sides of the husk over the filling, then fold the bottom up and the top down to create a neat package. Repeat with the remaining corn mixture and husks. You may need to tie them with kitchen twine or use a second husk to secure if they don't stay closed.
โฑ๏ธ 15 minutes - 6
Steam or boil the humitas: Prepare a large pot with a steamer basket or ensure you have enough water to cover the humitas if boiling. Bring the water to a rolling boil (100ยฐC / 212ยฐF). Carefully place the wrapped humitas into the pot, ensuring they are not overcrowded. Cover and steam or boil for 30-40 minutes, or until the husks are vibrant green and the filling is firm to the touch.
โฑ๏ธ 40 minutes - 7
Serve: Carefully remove the humitas from the pot. Let them rest for a few minutes before unwrapping. Serve hot, either on their own or as a side dish.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse the freshest, sweetest corn available for the best flavor. This dish is best enjoyed in summer when corn is in season.
- โEnsure corn husks are thoroughly soaked to prevent them from tearing during assembly and cooking.
- โAdjust seasoning (salt, pepper, paprika) to your personal preference.
- โFor a richer flavor, you can add a tablespoon of butter to the corn mixture at the end of cooking.
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- Humita en olla (in a pot): Instead of wrapping, the corn mixture can be cooked directly in a pot, often with added milk or cheese, creating a creamy casserole-like dish.
- Spicy Humita: Add a pinch of red pepper flakes or finely chopped chili to the corn mixture for a spicy kick.
- Sweet Humita: For a sweeter version, add a tablespoon of sugar to the corn mixture.