Morcilla con Humita

Morcilla con Humita

Recipes with Morcilla Argentina

Humita is Argentina's creamed corn, cooked slow with onion, butter, and a pinch of paprika. Spooned into a bowl and topped with crumbled grilled morcilla, it becomes a hearty one-dish meal. The sweet corn and the mineral blood sausage pull in opposite directions, and that tension makes the dish work. Popular in the northwestern provinces and at home kitchens during corn season (January through March).

Prep Time

15 min

Cook Time

30 min

Servings

4

Difficulty

Medium

Ingredients

  • 2 morcilla criolla links
  • 6 ears of fresh corn (or 600g frozen corn kernels)
  • 1 large onion, finely diced
  • 2 tablespoons butter
  • 1 teaspoon sweet paprika (pimentón dulce)
  • 100ml whole milk
  • Salt and pepper

Steps

1

Cut the corn kernels off the cobs. Pulse half in a food processor until coarsely ground. Leave the other half whole.

2

Cook the onion in butter over medium heat for 5 minutes. Add the paprika, stir for 30 seconds.

3

Add all the corn and the milk. Cook on low heat for 20 minutes, stirring often, until the mixture thickens into a creamy porridge. Season with salt and pepper.

4

Grill the morcilla links over medium coals for 6-8 minutes. Remove the casings and crumble the filling.

5

Spoon the humita into bowls. Top with crumbled morcilla. Serve hot.

Tips

Fresh corn in season makes a difference you can taste. Frozen corn works year-round but lacks the milky sweetness of fresh ears. Do not over-process the corn: you want texture, not baby food. The paprika should be sweet, not hot.