Humitas, similar to tamales, refer to ancient foods of the indigenous people of Argentina. In the northwest regions, where corn has been the staple food for centuries, humita can mean a rich stew either served in a bowl, or wrapped in corn husks that have been blanched.
Ingredients
12 ears of corn on the cob
3 eggs
5 ounces of heavy cream
1 medium onion
1 red bell pepper
1 teaspoon of paprika
2 teaspoons of sugar
½ cup of basil
½ cup of peeled, seeded, and chopped tomatoes
10 ounces of milk
7 ounces of white wine
4 ounces of vegetable stock
4 ounces of extra virgin olive oil
salt and pepper
7 ounces of goat cheese (optional)
Directions
Cook the onions and peppers with the olive oil in a medium-size pot. Deglaze the pot with the white wine, then add the raw corn grated off the cobs. Mix in the milk and vegetable stock, and let the mixture cook over low heat for 20 minutes. Stir continuously with a wooden spoon. When the stew is cooked fully, add the basil and tomatoes. (Add the cheese now, if you choose.)
Spoon the mixture onto blanched corn husks, and serve like tamales.
As an alternative, you can add the eggs and cream and heat gently, pour into small bowls and caramelize a sprinkling of sugar on the top, like a crème brùlée. (skip the goat cheese,if you opt for this route.)
