Smoked cheddar humita: a delicious twist on a traditional south american dish

Humita is a Native South American dish with a rich history that dates back to pre-Hispanic times. It is a traditional food from the Andes region and can be found in Bolivia, Chile, Ecuador, Peru, and Argentina. While humitas are typically made with fresh corn, onions, and spices, there are various regional variations that add unique flavors to this beloved dish.

What are Humitas?

Humitas are made by pounding fresh choclo (Peruvian maize) into a paste and wrapping it in a corn husk. The wrapped corn dough is then slowly steamed or boiled in a pot of water. In Argentina, humitas are prepared with fresh corn, sautéed onions, pumpkin, and spices, such as cumin and paprika. It is common to add diced cheese, typically queso fresco, to the dough, giving it a creamy and savory taste.

In Chile, humitas are made with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and baked or boiled. The Chilean version of humitas can be sweet, savory, or a combination of both, with added sugar, chili pepper, salt, tomato, olives, and paprika.

Ecuadorian humitas are prepared with fresh ground corn, onions, eggs, pork fat, and various spices. The dough is wrapped in a corn husk and steamed, resulting in a moist and flavorful dish. Ecuadorian humitas can be salty or sweet, and it is common to fry them in a pan before serving.

In Peru and Bolivia, humitas are made with fresh corn combined with lard, salt, and queso fresco for a savory dish. Sweet humitas are made with fresh corn, lard, sugar, cinnamon, and raisins. These regional variations of humitas are cooked by boiling, steaming, or using a pachamanca oven.

Smoked Cheddar Humita: A Flavorful Twist

Smoked cheddar humita is a delicious variation that adds a smoky and savory flavor to the traditional dish. To make smoked cheddar humita, you will need the following ingredients:

• 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
• Smoked cheddar cheese, diced

To prepare smoked cheddar humita:

1. Grate the corn kernels into a large bowl using a box grater. Run the back of the knife down each cob to release all the milky liquid from the kernels.
2. Melt the butter with the olive oil in a Dutch oven over medium-low heat. Add the onion and sauté until the mixture thickens.
3. Stir in ¼ cup of 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. Add the diced smoked cheddar cheese, basil, crushed red pepper flakes, salt, and sugar to the corn mixture. Stir until the cheese is melted and the flavors are well combined.
5. Fill corn husks with the smoked cheddar humita mixture and fold them to enclose the filling.
6. Steam the filled corn husks for about 30 minutes or until the humitas are cooked through.
7. Serve the smoked cheddar humitas hot and enjoy!

Where did Humita Come From?

Humita has historically been made by Salta natives in Northern Argentina, an area rich in culinary history with deep-rooted Indigenous traditions. Traditionally, humita is prepared and served in corn husks. However, there are variations that offer a fresh twist on the classic dish, such as the smoked cheddar humita created by Francis Mallmann.

Francis Mallmann, a renowned Argentine chef, developed a unique variation of humita that combines the sweetness of fresh corn with the smoky flavors of cheddar cheese. Mallmann suggests grating the corn instead of cutting it off the cob to release its sweet juice, which pairs well with the spicy pepper flakes, onion, and fresh basil.

Smoked cheddar humita is a delightful dish that showcases the versatility of this traditional South American staple. It is a perfect blend of flavors and textures that will satisfy both traditionalists and those seeking a unique twist on a classic dish.

Can I use frozen corn instead of fresh corn?

While fresh corn is preferred for its natural sweetness and texture, you can use frozen corn as a substitute. Just make sure to thaw and drain the frozen corn before grating it for the humita mixture.

Can I use a different type of cheese instead of smoked cheddar?

Absolutely! Feel free to experiment with different types of cheese to suit your taste. Smoked gouda, mozzarella, or even a combination of cheeses can add a unique twist to the smoked cheddar humita.

Can I make humitas in advance?

Humitas are best enjoyed fresh, but you can prepare the mixture in advance and refrigerate it until you are ready to steam and serve them. Just make sure to fill the corn husks and steam them right before serving to ensure the best flavor and texture.

In conclusion,

Smoked cheddar humita is a delicious twist on a traditional South American dish. The combination of fresh corn, smoky cheddar cheese, and flavorful spices creates a dish that is both comforting and satisfying. Whether you are a fan of traditional humitas or looking to try something new, smoked cheddar humita is sure to delight your taste buds. So grab some fresh corn, gather your ingredients, and enjoy this flavorful dish that pays homage to the rich culinary history of South America.

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