Pakistani
Pakistani Chicken Karahi
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Argentinian Humita
A creamy sweetcorn and pepper dish — the heart of Andean Argentine cooking.
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15 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 6 sweetcorn cobs, kernels removed (or 600g frozen)
- 1 onion
- 1 red pepper
- 3 tbsp butter
- 1 tsp paprika
- 1/2 tsp cumin
- 200ml milk
- Handful basil
- Salt
Instructions
- Soften onion and pepper in butter 10 minutes.
- Add paprika and cumin.
- Stir in corn kernels; cook 5 minutes.
- Pour in milk; simmer 10 minutes.
- Blend half the mixture and stir back in for creaminess.
- Finish with basil.
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Tara’s tips
- Pulse-blending gives the signature creamy texture.
- Fresh corn in summer is unbeatable.
Serving suggestions
- Lovely with grilled meat or as a starter.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Steamed version?
Wrap in corn husks and steam 30 minutes.
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