The humita is an iconic dish in the northern zone of Argentina. There are thousands of ways of preparation but in the place where I live, it is common to do so.
First we proceed to grate the choclos, preferably hybrids, in turn it is also necessary to grate squash, to accompany the grated corn and acquire a darker color. Second go on to fry onions, peppers, green onions with sunflower oil. These are seasoned with salt and pepper and add the grated corn and squash, all in a pot. Mix until you get a creamy consistency.
And the humita is ready, here you add cheese that melts in the dish and gives it an excellent flavor.
A delight to enjoy in Easter.
