December 12, 2005

Hodgepodge sweetcorn soup (Inspired by Argentina's Humita)

Got home with a bagful of sweetcorn freshly cropped from one of my friends farm. What to do with these sweetcorns?

We have already eaten few as raw. We have plans to dry few sweetcorns and see if that is popping up like popcorns. Also, we want to cook sweetcorn soup today. Do you have any original recipe for this? Oh yes, finally some would also be used for corn on the cob - boiled and steamed with a little salt or grilled whole basting a little ghee or butter and kernels bitten off the cob with the teeth.

Edited to add the below:

Marcela was most kind in suggesting me this recipe. In her own words, not an original recipe, but a traditional one... Humita is a typical dish from the northwest region of Argentina.You have to grate the fresh corn cobs and then squeeze them, with a little bit of boiling water or milk and a knife. You add this to a base sauce made with onion, red bell pepper and oil. And you cook slowly adding milk if necessary.4 cups of corn for 1 onion, circa.

Thank you very much Marcela for letting us know about Humita. To appetise our spicy Indian tastebuds and palate, we thought of adding up our favorite spices and a little chicken instead of milk into Humita and here is the result - a hodgepodge sweetcorn soup. It was too delicious and we devoured it all in one go.

Bringing the ingredients together...

My Dhaba's hodgepodge sweetcorn soup recipe
(Inspired by Argentina's traditional Humita)

Serves - 4
Preparation time - 30 minutes

Ingredients:

  • Sweetcorn kernels - 2 cups, crushed or grated with a little bit of boiling water
  • Chicken - a quarter of whole chicken or just bones and/or skin or few chicken necks
  • Onion - 1, medium size, finely chopped
  • Bay leaves - 1
  • Dried red chilli - 1, broken into halves
  • Black peppercorn powder - 1 teaspoon
  • Cornstarch - 2 teaspoons, dissolved in a little water
  • Hot water - 3 cups or add more if the soup thickens
  • Salt - 1/2 teaspoon

Method: Heat the oil in a flat bottomed vessel and saute the onions only until it is limp. Add the black pepper powder and bay leaves to it and saute for a while. Add all other ingredients, subsimmer, and cook slowly until you get the desired thick consistency. Strain and serve hot. Enjoy!


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9 Comments:

Blogger Paz said...

I love corn! You can eat it raw? I never heard of that.

Paz

12/09/2005  
Blogger Nupur said...

What a coincidence...I am making sweet corn soup today too! Being winter in the North-east, I will make mine using frozen corn...lucky u with the fresh corn :)

12/10/2005  
Blogger mg said...

When it's fresh like this, i love it grilled on a bbq. You are so lucky to get them straight from the farm.

12/11/2005  
Blogger Marcela said...

This comment has been removed by a blog administrator.

12/11/2005  
Blogger Marcela said...

Not an original recipe, but a traditional one... Humita is a typical dish from the northwest region of Argentina.
You have to grate the fresh corn cobs and then squeeze them, with a little bit of boiling water or milk and a knife. You add this to a base sauce made with onion, red bell pepper and oil. And you cook slowly adding milk if necessary.
4 cups of corn for 1 onion, circa.

12/11/2005  
Blogger vkn said...

Marcela - welcome to my dhaba. Thank you so much for letting us know of Humita. It is going to be part of our lunch today. Will let you know how it came out.

12/11/2005  
Blogger Marcela said...

Hi VK, thanks for your welcome!
Glad you liked the humita recipe, and nice reinterpretation...
It's summer here and the period of abbundance (and low prices) of corn is coming, so as soon as I cook humita (also humita en chala, wrapped in the husks) I'll let you know. I'll made some photos naturally. :)
Cheers,
Marcela

12/12/2005  
Blogger vkn said...

Wow, glad to read about the period of abundance. We too really love those periods which come only once or twice in a year when you feel like you are already in heaven :-) We will look forward to both the original Humita and Humita en chala. Take good care. Cheers!

12/13/2005  
Blogger Marcela said...

Today I prepared humita. I'll try to post about it tomorrow, in english too. :) I haven't made much photos though.
Cheers,
Marcela

2/01/2006  

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