“What Up, Cuz”- Sweet and Spicy Humitas with Goat Cheese
Hola mis amigos!! I’m back from a fabulous vacation to Argentina! For two weeks I traveled all over and in every climate. From the frozen tundra of Patagonia to the dry dessert in Purmamarca, I experienced all the amazing sights, food and culture Argentina had to offer.
Now, as a vegetarian, I can’t exactly say I had the easiest time finding food to eat throughout my trip. There’s only so much dulce de leche one can eat before becoming absolutely turned off by such a delicious treat.
You see, in Argentina, they have an extensive meat selection on their menus and unless you specify, they consider ham, pepperoni and other meats to be vegetarian (unfortunately, I know first hand). So after a few days of eating pasta and pizza, I finally stumbled upon a few incredible vegetarian, Argentine dishes.
Today’s recipe, Humitas, I first tasted while I was in Purmamarca. They are what I like to consider a cousin to the tamale. Yet, instead of using corn flour masa, you prepare the humita by grinding fresh corn off the cob and combine it with sauteed onions, sugar, spices, herbs and possibly cheese.
While most of the Humitas I ate throughout Argentina were sweet, my version adds a little bite to it with some sauteed jalapenos and cayenne pepper. The combination of sweet and spicy and a hint of creamy goat cheese makes this one delicioso dish!
What you Need:
3 Ears of Corn (husks gently removed and reserved)
2 Tbs. Sugar, or more to taste
1/2 Large Jalapeno, diced
1/2 Large Onion, diced
2 Garlic Cloves, minced
1/2 tsp. Cayenne Pepper, or to taste
1/4 Cup Fresh Basil
1/4 Cup Corn Meal (this is not in the authentic recipe, but I added as an experiment)
Salt/Pepper, to taste
1/4 Cup Goat Cheese
What to do:
1. Using a corn zipper, or sharp knife, zip the corn off the cob and into a food processor. Set aside.
2. Meanwhile, heat a lightly greased medium sized pan on medium. Add in the onions and jalapenos. Saute until the onions begin to cook through, then add in garlic. Saute for another 2 minutes, then add the mixture to the food processor.
3. Next, add in the sugar, spices, cornmeal and basil. Puree the mixture until smooth.
4. Then, Pour the mixture into a large, fine-mesh strainer and set over a medium bowl. Place plastic wrap on top of the mixture and set in fridge to cool.
5. While the mixture cools, start prepping your husks. Set aside your largest corn husks and wipe away any corn silk or dirt. With the smaller husks, tear off thin strips to make the ties for the humitas. If need be, tie two strips together to make long ties.
6. After about 20 minutes, remove mixture from fridge and strain as much excess liquid from the mixture as you can. Then, take two of the large husks and lay one on top of another to create a cross. Spoon about 2 tbsp. of the filling into the center of the cross and pat down with a spoon. Add a small amount of goat cheese then top with more filling. Next, wrap the humita in the husk as if you were closing up a box. Secure the humita with the husk ties you made earlier. Set aside, and continue.
7. Meanwhile, place about an inch or two of water to a medium sized pot and place in a steamer basket. Bring the water to a boil and place the humitas in the steamer basket. Place the lid on the pot and steam humitas for about 15-20 minutes. Then serve hot!
Steaming the Humitas:
Humita open and ready to eat!:
