Creamed corn pudding
Creamed corn pudding
This savoury creamed corn pudding is a recipe I have wanted to develop for years, since I visited Argentina in 2018 and tried their local dish called humita. As a traditional food from the Andes, there are many versions of humita across South America and it can be found in Bolivia, Chile, Ecuador, Peru, and Argentina. While some versions of humita are corn ‘cakes’ wrapped in husks, the Argentine take is served as a savoury corn pudding, topped simply with herbs.
Grating the corn not only releases the corns ‘milk’, but it also means that no blending is required (one less cooking apparatus is always welcome). Corn is starchy so it needs no thickener to cook into a pudding. I use a gentle heat, first to coax the sweetness from the onion and capsicum (bell pepper), and then to draw out the starches and sugar in the corn.
The toppings are up to you. I used juicy tomatoes, avocado, basil from my stop, microgreens and a hit of lime for balance.
This portion serves 1 gluttonously (me) or 2 as a smaller meal
gluten free, vegan
Ingredients
- 2 ears of corn, husks and silks removed
- 1 to 2 tablespoons extra virgin olive oil
- 2 tablespooon vegan or dairy butter
- 1 onion (any colour), finely diced
- 1 capsicum/bell pepper (any colour), finely diced
- sea salt and black pepper
- 60ml (1/4 cup) oat, nut or whole milk
- 1/2 teaspoon chilli powder such as chipotle or ancho
- 1/2 jalapeño pepper, finely chopped
Optional toppings
- cherry tomatoes / basil leaves / avocado / microgreens or tender salad leaves / lime
Place a box grater over a wide bowl and grate the corn, making sure to catch all the juices. Then, using the back of a knife, scrape along the surface of the corn ear to extract any remaining corn milk.
Heat a medium pot on medium. When hot, add olive oil, butter and the onion and stir until softened, about 2-3 minutes. Add the capsicum/bell pepper along with 1 teaspoon sea salt and some black pepper and cook, stirring often, until the vegetables are soft and jammy, about 7-8 minutes. Add the corn, scraping in all the liquid, and cook until it’s thick, about 6-7 minutes.
Add the milk, chili powder and jalapeño and stir until the milk has incorporated and it looks creamy, about 2 minutes. If it gets too try, or you would like it looser, add a touch more milk. The consistency should look like porridge.
Transfer the creamed corn to a bowl and top with your choice of toppings. I like to eat with fresh seasonal treats like cherry tomatoes, avocado slices, micro greens or tender salad leaves and finish with a squeeze of lime, and a light season of sea salt and black pepper.