Vegetarian

Humita

Vegetarian
authentic Argentinian
authentic South American
Portions2 peopleChangeTiming 80 minsView
Ingredients14 IngredientsViewSwitzerland18 % localView
  • 0.75  tablespoon butter
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  • 0.5  teaspoon chili powder
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  • 4  fresh corn cobs
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  • 0.5  clove fresh garlic
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  • 0.5  fresh onion
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  • 0.5  teaspoon granulated sugar
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  • 0.5  teaspoon ground black pepper
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  • 0.25  teaspoon ground nutmeg
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  • 120  grams mozzarella
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  • 0.25  teaspoon paprika powder
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  • 250  grams pumpkins
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  • 1  red pepper
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  • 1  teaspoon salt
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  • 0.25  tablespoon sunflower oil
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Remove the husks from 4 fresh corn cobs and wash the cobs well
Grate half of the cobs into a large bowl and shell the remaining cobs with a knife, collecting the corn in the same bowl
Peel 250 grams pumpkins and cut it into pieces of around 5 cm
Add the pumpkin pieces and 0.5 teaspoon salt into a medium-sized saucepan, cover them with water and bring the water to the boil
Boil the pumpkins for about 20 minutes
Wash 1 red pepper and cut them into pieces of around 1 cm
Peel and finely chop 0.5 fresh onion and 0.5 clove fresh garlic
Drain the water from the saucepan and mash the pumpkins into a puree
Add 0.75 tablespoon butter and 0.25 tablespoon sunflower oil to a large saucepan and heat up over medium heat until the butter and oil are hot
Add the onion, garlic and pepper to the saucepan and sauté them for 5 minutes
Cut 120 grams mozzarella into slices of around 0.5 cm
Add the grated and shelled corn with all its juice to the peppers and mix well
Add 0.5 teaspoon granulated sugar, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon chili powder and 0.25 teaspoon ground nutmeg to the corn and simmer everything for 10 minutes
Stir the pumpkin puree into the corn mixture and lay out the mozzarella slices on top of the pumpkin corn mixture
Remove the saucepan from the heat, cover it with a lid and let the humita rest for 10 minutes
Season the humita with 0.25 teaspoon paprika powder and serve it in bowls
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Humita

Pumpkin Recipes

Argentinian pumpkin corn puree Humita in a white bowl next to a spoon
Timing 80 mins
Portions2 people
Ingredients14 Ingredients

Ingredients

  • 0.75  tablespoon butter
  • 0.5  teaspoon chili powder
  • 4  fresh corn cobs
  • 0.5  clove fresh garlic
  • 0.5  fresh onion
  • 0.5  teaspoon granulated sugar
  • 0.5  teaspoon ground black pepper
  • 0.25  teaspoon ground nutmeg
  • 120  grams mozzarella
  • 0.25  teaspoon paprika powder
  • 250  grams pumpkins
  • 1  red pepper
  • 1  teaspoon salt
  • 0.25  tablespoon sunflower oil

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Tools

  • 1 large saucepan
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 colander
  • 1 large bowl

Humita

Pumpkin Recipes

Instructions

Remove the husks from 4 fresh corn cobs and wash the cobs well
Grate half of the cobs into a large bowl and shell the remaining cobs with a knife, collecting the corn in the same bowl
Peel 250 grams pumpkins and cut it into pieces of around 5 cm
Add the pumpkin pieces and 0.5 teaspoon salt into a medium-sized saucepan, cover them with water and bring the water to the boil
Boil the pumpkins for about 20 minutes
Wash 1 red pepper and cut them into pieces of around 1 cm
Peel and finely chop 0.5 fresh onion and 0.5 clove fresh garlic
Drain the water from the saucepan and mash the pumpkins into a puree
Add 0.75 tablespoon butter and 0.25 tablespoon sunflower oil to a large saucepan and heat up over medium heat until the butter and oil are hot
Add the onion, garlic and pepper to the saucepan and sauté them for 5 minutes
Cut 120 grams mozzarella into slices of around 0.5 cm
Add the grated and shelled corn with all its juice to the peppers and mix well
Add 0.5 teaspoon granulated sugar, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon chili powder and 0.25 teaspoon ground nutmeg to the corn and simmer everything for 10 minutes
Stir the pumpkin puree into the corn mixture and lay out the mozzarella slices on top of the pumpkin corn mixture
Remove the saucepan from the heat, cover it with a lid and let the humita rest for 10 minutes
Season the humita with 0.25 teaspoon paprika powder and serve it in bowls