Humita en Olla (Fresh Corn and Basil Stew)
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Ingredients
- 600 g tinned sweetcorn, drained
- 1 onion, finely chopped
- 1 red pepper, diced
- 2 garlic cloves
- 1 tsp sweet paprika
- 400 ml vegetable stock
- 20 g fresh basil
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 195 kcal
- Protein
- 5.8 g
- Carbohydrate
- 28.9 g
- of which sugars
- 11.7 g
- Fat
- 5.6 g
- of which saturates
- 0.8 g
- Fibre
- 5.5 g
- Salt
- 1.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a pan and cook the onion, red pepper and garlic for 7 minutes until softened.
- 2
Stir in the sweet paprika, then blitz three-quarters of the sweetcorn with the vegetable stock until fairly smooth.
- 3
Pour the corn puree into the pan with the remaining whole sweetcorn kernels and simmer for 12-15 minutes, stirring often, until thickened.
- 4
Stir in most of the basil.
- 5
Scatter with the remaining basil and serve in bowls.
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