Humita
Humita has pre-Columbian roots and remains a beloved autumn dish across the Andean regions of Argentina.
A creamy corn tamale from northern Argentina — fresh sweetcorn blended with onion and spices, wrapped in husks and steamed until soft and fragrant.
Ingredients
Method
Blend corn kernels coarsely, leaving some texture.
Soften onion in butter, add paprika, then stir in the corn and sugar. Cook 10 minutes until thick.
Fold in the cheese. Spoon mixture into corn husks and fold into parcels, tying with string.
Steam parcels for 35-40 minutes until firm. Rest 10 minutes before unwrapping.
Leaving some texture in the blended corn gives humita its characteristic bite.
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