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Fresh corn puréed and slowly cooked with onion — a humble specialty from northern Argentina.
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A creamy dish from the Andean region of northwestern Argentina, made by puréeing fresh corn. Slowly cooked down with onion and paprika, it's traditionally wrapped in corn husks and steamed (humita en chala), though many households simply enjoy it as a stew.
Coarsely process the corn in a food processor.
Finely chop the onion and sauté in olive oil until softened.
Add the processed corn and paprika, and cook together.
Add the milk and slowly simmer over low heat, stirring, until thickened.
Add the shredded cheese and stir until melted.
Season with salt to finish.