Argentinian · Side · SAMPLE RECIPE
Humita en olla · creamy corn & basil
Sweet corn gently cooked with onion, pepper, squash, and milk, then finished with cheese and basil. A comforting, spoonable version of humita.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
Let the corn supply the creaminess.
En olla means cooked in a pot. This version uses a mixture of finely processed and whole corn for texture, rather than wrapping the mixture in corn husks. It makes four generous sides or two larger portions; choose your serving size accordingly.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Humita en olla · creamy corn & basil
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 4 steps complete
BEHIND THE DISH · Northwestern Argentina
Humita en olla · creamy corn & basilBeyond the plate.
Fresh corn becomes the center of the meal. This spoonable humita brings together sweet kernels, soft vegetables, cheese, and basil.
ORIGINS & EVOLUTION
Corn at the heart of the dish.
Humita belongs to a wider Andean food tradition and has a strong place in northern Argentina. Fresh corn is its defining ingredient, with regional preferences shaping the seasoning and texture.
CULTURAL IMPACT
In a husk or from a pot.
Humita en chala is wrapped in corn husks; humita en olla is cooked and served from the pot. Northern markets and regional restaurants offer both forms, with sweet and savory variations.
AT THE TABLE
Let the corn lead.
Our version blends some kernels and leaves others whole. That gives the mixture body without losing all its texture. A gentle heat and frequent stirring keep the milk and corn from catching; basil goes in at the end for a fresh finish.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes