Humita en Olla (Creamy Andean Sweet Corn, Squash & Basil Pot) – Authentic Argentina Recipe
Velvety Northwest Argentine corn and pumpkin pot scented with fresh sweet basil and paprika.
- Country of Origin
- 🇦🇷 Argentina (South America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Fresh sweet corn kernels, Grated butternut squash, Melted queso fresco, Fresh basil leaves, Sweet paprika
Ingredients for Humita en Olla (Creamy Andean Sweet Corn, Squash & Basil Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh sweet corn kernels, prepped into bite-sized pieces
- 1.5 cups grated butternut squash, washed and trimmed
- 1 cup melted queso fresco
- 1 medium onion and 3 cloves garlic, finely minced with fresh basil leaves
- 1.5 tbsp traditional Argentina seasoning (sweet paprika, cumin, caramelized onion)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown fresh sweet corn kernels for 5 minutes.
- Add minced onion, garlic, fresh basil leaves, and sweet paprika, cumin, caramelized onion, stirring for 2 minutes until deeply aromatic.
- Add grated butternut squash and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in melted queso fresco right before serving warm.