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Humitas (Corn Pudding)
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.
Special Equipment
Box grater, Large heavy bottom saucepan
Special Equipment
Box grater, Large heavy bottom saucepan
Ingredients
    • 8 ears yellow corn, husked
    • 1/4 cup whole milk (see Cook’s Note)
    • 2 tablespoons vegetable oil
    • 1 tablespoon butter
    • 1 medium white onion, finely chopped (1 1/4 cup)
    • 1 medium red bell pepper, chopped (1 cup)
    • 1 medium tomato, peeled and chopped (3/4 cup)
    • 1/4 cup fresh basil leaves, chopped
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon paprika
    • 1 teaspoon raw sugar, or more to taste (optional) (see Cook’s Note)
Directions
  1. Place a box grater into a large mixing bowl. Place a shallow dish that is large enough to hold all 8 ears of corn near the mixing bowl.
  2. Grate the corn on the large holes of the box grater by gripping one side of each ear and holding it flat against the grater as you move it in an up and down motion. The corn will release a lot of juice. Rotate the corn and continue grating each side until all of the corn is removed. Place each empty cob into the shallow dish; do not discard.
  3. Pour the milk over the cobs and squeeze each one with a wringing motion to release any remaining juices into the dish. Discard the cobs and reserve the liquid.
  4. Heat the oil and butter in a large, heavy-bottomed saucepan over medium heat. Once the butter has melted, add the onions and sauté until they are softened and translucent, about 10 minutes. Add the peppers and tomato and continue sautéing until softened, about 5 minutes.  Add the grated corn, basil, and reserved milky liquid. Lower the heat and cook, stirring constantly to prevent the bottom from sticking and scorching, until the vegetables are soft and the corn looks creamy, 15 to 20 minutes.
  5. Add the salt, pepper, and paprika. Reduce the heat and simmer, stirring frequently, for another 15 minutes, stirring frequently. Add sugar, if using, to achieve the desired level of sweetness.