Humitas (Argentine Corn Pudding)
Humitas is a Peruvian corn purée that made its way into the Argentine kitchen. It is traditionally steamed inside corn husks, much like cooking a tamale. This stovetop version is less time-consuming but just as satisfying.
5 cups corn kernels
2 large eggs
½ to ¾ cup whole milk
3 Tbs. unsalted butter
1 cup chopped onion or scallions
1 medium-sized green pepper, chopped
2 large ripe tomatoes, peeled, seeded and diced
2 tsp. paprika
¼ tsp. cayenne pepper
4 Tbs. grated Parmesan cheese
- Preheat oven to 350F. Spray 3-quart baking dish with cooking spray.
- Put corn kernels, eggs and milk in food processor or blender, and purée until smooth. Melt butter in large skillet over medium heat. Add onion and green pepper, and sauté 5 minutes, or until soft. Add tomatoes, paprika and cayenne, and cook 8 to 10 minutes. Add corn mixture, salt and pepper, and cook 2 minutes. Pour into baking dish, and sprinkle with cheese.
- Bake 25 to 30 minutes, or until pudding is firm. Serve hot.