Humita has historically been made by Salta natives in Northern Argentina. An area rich in culinary history with many Indians that still follow Inca traditions, the women mill corn by pounding it on rocks.

Traditionally humita is prepared and served in corn husks, but this simple and fresh variation was created by Francis Mallmann.

The sweeter the corn that can be used for humita, the better. Also, an important technique to try with the corn is to grate it, rather than cut it off the cob. In this way it releases the sweet juice that combines so well with the spicy pepper flakes, onion, and fresh basil.

Serve with toasted country bread and a green salad.

How to make it: 

8 ears of corn

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 cup chopped onion

½ cup whole milk

1 cup fresh basil leaves

1 tsp crushed red pepper flakes, to taste

Coarse salt

1 tsp sugar

Using a box grater, grate the corn kernals into a large bowl. Then run the back of the knife down each cob to release all the milky liquid from the kernels.

Melt the butter with the olive oil in a dutch over over medium-low heat. Add the onion and sauté, stirring until the mixture thickens. Stir in ¼ cup of the milk. Once the milk is absorbed, gradually stir in the rest of the milk. Reduce the heat and simmer, stirring, until the corn is creamy, 4 to 5 minutes, depending on the size and freshness of the corn. Chop the basil and add it to the corn, along with the crushed red pepper flakes. Salt and sugar, if desired.

This recipe was taken from Francis Mallmann’s Siete Fuegos cookbook. We hope to see you soon at our Siete Fuegos Restaurant at The Vines Resort & Spa.