Argentine Sweet Humita Recipe: A Vegetarian Dish

Updated on August 3, 2020
Madeleine Clays profile image

I learned how to cook sweet humita while visiting my mother in her native country of Argentina many years ago.

This tasty and colorful vegetarian dish combines a unique blend of flavors.
This tasty and colorful vegetarian dish combines a unique blend of flavors. | Source

A Sweet Vegetarian Dish

I learned how to cook sweet humita many years ago while visiting my mother in her native country of Argentina. This simple and tasty vegetarian recipe can be enjoyed warm or cold as a side dish or as a light meal in itself. Its colorful ingredients and unique blend of flavors make it a sweet choice for guests and family gatherings. I enjoy it year-round for breakfast, lunch and dinner, and personally prefer it cold.

This recipe is based on the sweet humita recipe in the book, Así cocinan los argentinos, by Alberto Vázquez-Prego. I have made some modifications to the original recipe.

Where Did Humita Originate?

Humita is believed to have originated in the indigenous South American cultures. It is a traditional food from the Andean region of Argentina, Bolivia, Chile, Peru and Ecuador. Each of these countries has its own unique way of preparing this flavorful dish.

I use 2 16-oz bags of frozen corn when I make sweet humita. Frozen vegetables retain much of their nutritional value, making them a healthy (and sometimes healthier) option to fresh vegetables.
I use 2 16-oz bags of frozen corn when I make sweet humita. Frozen vegetables retain much of their nutritional value, making them a healthy (and sometimes healthier) option to fresh vegetables. | Source

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Argentine Sweet Humita Recipe

Cook Time

Prep time: 20 min
Cook time: 45 min
Ready in: 1 hour 5 min
Yields: 6 servings

Ingredients

  • 4 cups (32 oz) frozen or fresh yelllow corn
  • 1/4 cup olive oil
  • 1 large sweet onion, diced
  • 1 medium red sweet pepper, diced
  • 1 medium tomato, diced
  • 1/2 teaspoon salt
  • 1 tablespoon paprika
  • 1 cup milk
  • 1 tablespoon cornstarch
  • 3-4 tablespoons light brown sugar
  • approx. 350 grams monterey jack cheese, shredded or cubed

Sourdough bread accompanies sweet humita well as it can be used to soak up the savory sweet humita sauce.

Sourdough bread goes well with sweet humita as it can be used to soak up the savory sweet humita sauce.
Sourdough bread goes well with sweet humita as it can be used to soak up the savory sweet humita sauce. | Source

Instructions

  1. Dice the onion, red pepper and tomato and set aside.
  2. Dilute the cornstarch in the milk and set aside.
  3. Place a large pan or skillet over medium heat. When a drop of water sizzles in the pan, slowly add the oil and reduce the heat.
  4. Add the diced onion, red pepper, and tomato, along with the paprika and salt to the pan and cook, covered, over low-medium heat for about 5 minutes, stirring well.
  5. Add the corn, along with the cornstarch and milk mixture, and continue to stir over low-medium heat.
  6. Bring the sauce to a gentle simmer, continue stirring, and cook, covered, for about 5 minutes longer or until you notice the onions are golden in color.
  7. Pour the mixture into a 2 1/2-quart casserole dish.
  8. Spread out the cheese evenly on top, then sprinkle the brown sugar over the cheese.
  9. Bake, uncovered, in the middle rack of a preheated oven at 375 degrees F for 45 min or until the cheese on top is brown to your liking.
  10. Remove from the oven and allow to cool before serving. For the best flavor, refrigerate overnight.

Photo Guide

Click thumbnail to view full-size
Prep your vegetables ahead of time to make it easier.Dilute the cornstarch in the milk and set aside.Once the pan is hot, add the oil and reduce the heat.Add the diced onion, red pepper, tomato, paprika and salt to the pan and stir well.Add the corn and the milk with the diluted cornstarch and continue to stir well.Bring the sauce to a gentle simmer and continue stirring until the onions are golden in color.Pour the mixture into a casserole dish.Add the cubled cheese on top, then sprinkle the brown sugar over the cheese.Place the casserole dish in the preheated oven at 375 degrees F for 45 min or longer.Remove the casserole dish from the oven and allow to cool. For the best flavor, refrigerate overnight.
Prep your vegetables ahead of time to make it easier.
Prep your vegetables ahead of time to make it easier. | Source
Dilute the cornstarch in the milk and set aside.
Dilute the cornstarch in the milk and set aside. | Source
Once the pan is hot, add the oil and reduce the heat.
Once the pan is hot, add the oil and reduce the heat. | Source
Add the diced onion, red pepper, tomato, paprika and salt to the pan and stir well.
Add the diced onion, red pepper, tomato, paprika and salt to the pan and stir well. | Source
Add the corn and the milk with the diluted cornstarch and continue to stir well.
Add the corn and the milk with the diluted cornstarch and continue to stir well. | Source
Bring the sauce to a gentle simmer and continue stirring until the onions are golden in color.
Bring the sauce to a gentle simmer and continue stirring until the onions are golden in color. | Source
Pour the mixture into a casserole dish.
Pour the mixture into a casserole dish. | Source
Add the cubled cheese on top, then sprinkle the brown sugar over the cheese.
Add the cubled cheese on top, then sprinkle the brown sugar over the cheese. | Source
Place the casserole dish in the preheated oven at 375 degrees F for 45 min or longer.
Place the casserole dish in the preheated oven at 375 degrees F for 45 min or longer. | Source
Remove the casserole dish from the oven and allow to cool. For the best flavor, refrigerate overnight.
Remove the casserole dish from the oven and allow to cool. For the best flavor, refrigerate overnight. | Source
Ready to enjoy!
Ready to enjoy! | Source

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© 2020 Madeleine Clays

Comments

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    • Imogen French profile image

      Imogen French 

      2 months ago from Southwest England

      I haven't heard of this dish before, but it sounds delicious - although an unusual mixture of sweet and savoury. I love reading about all the different cuisines from around the world, and HubPages is great for that these days. Thanks for sharing.

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