Argentinian · beginner
Argentinian Creamed Corn Humita Skillet With Sweet Peppers
A sweet and savory corn reduction inspired by northern Argentina, cooked with onions, red bell pepper, sweet paprika, and melted cheese.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pulse half of the corn kernels in a food processor until coarse and milky, leaving the remaining kernels whole.
- 02
Melt butter in a large skillet over medium heat and sauté onion and red bell pepper for 6 minutes until softened.
- 03
Add sweet smoked paprika and ground cumin, stirring constantly for 1 minute to bloom spices in butter.
- 04
Stir in both whole and processed corn along with whole milk and half a teaspoon of salt.
- 05
Simmer on low heat for 12 to 15 minutes, stirring frequently until sauce turns thick and creamy.
- 06
Turn off heat, scatter shredded provolone over the top, cover pan for 3 minutes until cheese melts completely before serving.
A LITTLE KITCHEN KNOW-HOW
Starch-Emulsified Corn Reduction
Cooking coarse corn pulp with milk to release natural sugars and starches that build a creamy emulsion.
Notes from the kitchen
- 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.