Corn parcels

Name: Corn parcels (Tamales de humita)
Cuisine: Argentine
Ingredients: 500 g/1¼ lb/6½ cups canned corn kernels; 3 spring onions (scallions), sliced; 50 g/2 oz/¼ cup butter; 1 onion, finely chopped; 8 large corn leaves; 1.5 ml/¼ tsp ground paprika; 1 red (bell) pepper, seeded and finely diced; 3 spring onions (scallions), sliced; chilli sauce, to serve; salt and ground black pepper; salt and ground black pepper; 115 g/4 oz mozzarella cheese, cut into small dice

Tamales de humita

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This corn dish is enjoyed in the north of the country where the largest numbers of Amerindian communities live. Tamales originated in Central America, but the Argentinian version is milder and less spicy.

Ingredients

50 g/2 oz/¼ cup butter
1 on

Americas
Argentina
Snack
Vegetarian
Gluten-free

Method

Melt the butter in a pan, add the onion and cook over a medium heat for 7–8 minutes, until softened, stirring frequently. Add the corn, spring onions, red pepper, paprika and 45ml/3 tbsp water. Cover and cook for 10 minutes or until the vegetables are very soft.