Total 55 mins, includes cooling time
Active 55 mins
Makes about 3 cups
Reminiscent of creamed corn, humitas is often served as a side dish or used as a filling for empanadas or tamales. By grating the corn and squeezing all of the liquid out of the cobs, Mirta ensures her dish is infused with the flavor of fresh corn. Some Argentinians prefer a more savory humitas, while others opt for a sweeter version.
TIP: Mirta’s method with the milk is only needed if the corn is not juicy enough or out of season. Also, she only adds additional sugar if the corn is not sweet enough on its own.