A creamy stovetop humita made with fresh ground corn and squash, slowly cooked over a criollo-style sofrito. Milk and fresh cheese give it a rich body, while basil lifts the aroma right at the end. Rustic Andean comfort: thick, sweet-savory, and meant for generous spoonfuls.
Stovetop humita is won through texture: strip the corn, cut the squash into small cubes, and chop the onion, bell pepper, and ají amarillo. Everything should be ready before the corn meets heat.
Turn what you find into an experience you can actually bring to your kitchen.
Heat the oil in a pot and cook the onion with the bell pepper for 6 minutes, until soft and sweet-smelling. Add the ají amarillo and ground garlic, and cook for 2 more minutes.
Add the squash, water, salt, and pepper. Cover and cook for 10 minutes, until the squash is soft and can be pressed against the pot.
Lower the heat and add the corn cream gradually, stirring constantly. Cook for 14 minutes, until the mixture is thick, glossy, and the corn no longer tastes raw.
Turn off the heat, then fold in the cubed fresh cheese and chopped basil. Rest for 5 minutes before serving so it turns rich, aromatic, and firmly spoonable.
