Humita is an Andean dish, typical in Bolivia, Chile, Ecuador, Peru and Argentina. Although it is usually done in its chala, there is a variety that is prepared in a pot. To do this, the grains of the corn cob are grated to obtain a paste that is usually mixed with pumpkin, onion, tomato and bell pepper. The result is a very tasty hot dish, although with a soft and creamy texture.
Ingredients
- – 12 ears of corn
- – 1/2 Creole pumpkin (the one with the green skin)
- – Milk (amount needed)
- – 250 gr of cream cheese
- – 1 onion
- – 1 red bell pepper
- – Thyme
- – Peppers
- – Ground chili
- – 4 pear type tomatoes
- – Basil (quite a lot)
Preparation
1. In a large pot, preferably an iron one, place the onions and the red bell pepper, both finely chopped. Let them lose their water little by little and soften, without taking on color.
2. Grate the ears of corn and the pumpkin, both raw.
3. In a pot with water, submerge the tomatoes for a few seconds. Remove the skin and cut them into cubes.
4. When the onion looks transparent, add the tomatoes. Season with paprika, ground chili and thyme.
5. Add the corn and the pumpkin, both previously grated. Stir constantly with a wooden spoon. If you don’t, the preparation will burn to the bottom of the pot. After 30 minutes, you will notice that it acquires a semi-thick consistency. In case it thickens too much, you can add a little milk.
6. Cut the cheese into cubes and add them to the preparation. Also add the basil and lead to the fire again until the cheese melts.
7. Distribute the humita in casseroles and decorate them with a basil leaf.
Sources:
Delicious humita in pot
humite