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Argentine Sweet Humita Recipe: A Vegetarian Dish

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.

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 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 option to fresh vegetables.

How to Quickly Remove Corn Kernels from the Cob

Cook Time

Prep timeCook timeReady inYields

20 min

45 min

1 hour 5 min

6 servings

Ingredients

  • 4 cups (32 oz) frozen or fresh yellow 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 goes perfectly with sweet humita as it can be used to soak up the savory sweet humita sauce.

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

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.
Ready to enjoy!

Ready to enjoy!

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© 2020 Madeleine Clays

Comments

Carin on August 14, 2020:

I’m from Argentina, I love Humita ❤️

Imogen French from Southwest England on May 31, 2020:

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.