Editorial sample recipeArgentinianbeginnerVegetarianGluten-Free

Argentinian Creamed Corn Humita Skillet With Sweet Peppers

Name: Argentinian Creamed Corn Humita Skillet With Sweet Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 4 cups fresh corn kernels, divided; 2 tbsp unsalted butter; 1 medium yellow onion, finely diced; 1 medium red bell pepper, finely diced; 1.5 tsp sweet smoked paprika; 0.5 tsp ground cumin; 0.5 cup whole milk; 1 cup shredded provolone cheese

A sweet and savory corn reduction inspired by northern Argentina, cooked with onions, red bell pepper, sweet paprika, and melted cheese.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Starch-Emulsified Corn Reduction

Cooking coarse corn pulp with milk to release natural sugars and starches that build a creamy emulsion.

Instructions

Step 1: Pulse half of the corn kernels in a food processor until coarse and milky, leaving the remaining kernels whole.
Step 2: Melt butter in a large skillet over medium heat and sauté onion and red bell pepper for 6 minutes until softened.

Step 3: Add sweet smoked paprika and ground cumin, stirring constantly for 1 minute to bloom spices in butter.

Step 4: Stir in both whole and processed corn along with whole milk and half a teaspoon of salt.

Step 5: Simmer on low heat for 12 to 15 minutes, stirring frequently until sauce turns thick and creamy.

Step 6: Turn off heat, scatter shredded provolone over the top, cover pan for 3 minutes until cheese melts completely before serving.

Cooking tips

Blending half the corn releases natural starches that thicken the humita naturally without flour.
Use fresh sweet corn during peak summer for the best natural sweetness and texture.
Original home-cooking adaptation inspired by Argentinian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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