Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully remove 12-16 large corn husks from 4 large ears of corn, ensuring they remain intact, then soak them in warm water for 30 minutes to soften.

2. 2

   Cut the kernels from the 4 large ears of corn, place them in a blender with 0.5 cup of milk, and pulse until a coarse paste forms, ensuring some texture remains.

3. 3

   In a large skillet, melt 2 tablespoons of butter over medium heat, then sauté 0.25 cup of finely diced onion and 0.25 cup of finely diced red bell pepper until softened, about 5 minutes.

4. 4

   Add the corn paste to the skillet with the sautéed vegetables, stirring well, then incorporate 1 tablespoon of sugar, 1 teaspoon of salt, and 0.25 teaspoon of freshly ground cardamom, cooking for 5-7 minutes until the mixture thickens slightly.

5. 5

   Stir in 0.5 cup of diced mozzarella cheese into the corn mixture until just combined, then remove from heat.

6. 6

   Drain the softened corn husks, pat them dry, then place about 0.25 cup of the corn filling onto the wider end of each husk, fold the sides over, and then fold up the bottom to create a neat parcel.

7. 7

   Arrange the corn parcels in a steamer basket, ensuring they do not touch each other, then steam over simmering water for 40-45 minutes, or until the humitas are firm and cooked through.

8. 8

   Serve the Argentinian Humita de Choclo Aromatizada with Cardamomo warm as a traditional appetizer or side dish.