Humita en olla is a typical dish of the Argentine Northwest, especially popular in Salta, Jujuy, and Tucumán, with pre-Hispanic roots and a name that comes from the Quechua word “humint’a.”
It’s a creamy preparation made from corn, onion, cheese, and seasonings, ideal for cool days and highly representative of Andean cuisine.
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Argentine Creamy Corn Stew
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 8 of large, tender corn ears, grated
- 2 of onions, chopped
- 2 tablespoons of oil or butter
- 200 g of fresh criollo cheese, cubed (about 7 oz)
- 1 cup of milk
- 1 teaspoon of sugar
- to taste of salt, pepper, and paprika
- to taste of ground chili pepper (optional)
- a few leaves of fresh basil, chopped (optional)
Instructions
- Grate the corn, peel the corn ears and grate them with a coarse grater, keeping the juice they release.
- Sauté the onion, in a pot with oil or butter, sauté the chopped onion until translucent.
- Add the corn, add the grated corn along with its juice to the pot.
- Season, stir in the milk, sugar, salt, pepper, paprika, and ground chili.
- Cook, cook over low heat for 40 to 50 minutes, stirring frequently with a wooden spoon so it doesn’t stick.
- Add the cheese, five minutes before removing from heat, stir in the cubed cheese and chopped basil.
- Serve, serve hot, as soon as the cheese begins to melt.
Tips for getting it right
- Keeping the juice released while grating the corn is key, since it provides the starch that thickens the humita.
- Stirring frequently keeps the mixture from sticking to the bottom of the pot during the long cooking time.
- Adding the cheese at the end keeps it from melting too much and losing its texture.
- Adjust the amount of ground chili according to each family’s taste for heat.
Traditional variations
- Some families add grated squash along with the corn for a smoother texture.
- There’s also a version wrapped in corn husks and steamed, known as humita en chala.
How to serve
Humita en olla is served hot, as a main dish, in a bowl or deep plate.
It’s a classic of Argentine Northwest cuisine, ideal for cold days and very popular in Salta, Jujuy, and Tucumán.
Recommended sides
- Homemade bread
- Fresh salad
Did you know?
Humita has pre-Hispanic roots and its name comes from the Quechua word “humint’a,” a corn-based preparation originating in the Andes.
There’s also a version in husks, wrapped and steamed, different from humita en olla, which is cooked directly in a pot.
Frequently Asked Questions
The juice contains the corn's starch, which is what helps thicken the humita during cooking.
Humita en olla is cooked directly in a pot, while humita en chala is wrapped in corn husks and steamed.
Adding it five minutes before removing from heat keeps it from melting too much, preserving some of its texture.
It's especially popular in Salta, Jujuy, and Tucumán, provinces of the Argentine Northwest.
