Argentinian Humita

Method

1. 1

   Prepare the corn

   No heat, 10 minutes. Stand each cob upright on a board and slice off the kernels with a sharp knife. Scrape the cob with the back of the knife to collect the milky pulp.

2. 2

   Soften the vegetables

   Medium-low heat, 8 minutes. Warm the olive oil in a heavy saucepan, add the onion and red pepper, and cook, stirring, until soft but not browned.

3. 3

   Add the seasonings

   Low heat, 1 minute. Stir in the paprika and oregano until fragrant.

4. 4

   Simmer the corn

   Low heat, 15 minutes. Add the corn and its pulp, milk, butter, salt and black pepper. Cook gently, stirring often, until the corn is tender and the mixture thickens. Avoid a hard boil.

5. 5

   Finish with cheese

   Low heat, 2 minutes. Stir in the mozzarella until melted and the humita is creamy and cohesive. Taste and adjust the seasoning, then serve hot.

Tips

• Keep the knife pointed down and away from your hand while cutting kernels from the cob.
• Stir often as the corn simmers so the milk is less likely to catch on the pan.
• Keep the heat low when adding paprika so it does not scorch and turn bitter.

Swaps

• Use frozen sweetcorn in place of fresh corn kernels, with a little of the milky pulp scraped from the cobs if available.
• Use another good melting cheese in place of mozzarella.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently on the hob, stirring in a splash of milk if needed.