Argentine Corn "Pudding" (Humita) – a delicious recipe with Sweet Corn, Red Onion, Garlic, Olive Oil, Butter, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove the kernels from the corn and set aside. This video shows a safe way to do this. http://www.food52.com/blog/2259_how_to_dekernel_corn
2
In a saucepan, add Olive Oil, Garlic, and Red Onion. Cook on medium heat until fragrant (~2-3 min).
3
Dice up the jalapeno, making sure to remove the stem and seeds (unless you like it spicy, then keep the seeds).
4
Add butter, jalapeno and corn kernels to the saucepan. Stir.
5
Add salt/pepper and spices. More/less can be added according to taste. Continue cooking for another 5-8 minutes. Reduce heat if needed.
6
Remove from heat. Add milk and stir. Add lime juice.
7
Transfer mixture to a food processor. Pulse ~10 times or until everything is incorporated. Do not puree.
8
Finish with salt/pepper and freshly chopped cilantro. Can be served hot or cold.
266
kcal
Calories
7
g
Fat
47
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 ears of Sweet Corn, shucked, 1/2 Red Onion, diced, 1 Jalapeno, 3 Garlic cloves, minced, and more.
Yes, Argentine Corn "Pudding" (Humita) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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