Humita

Huminta , Huma (from Quechua possibly uma head) or Humita (possibly employing the Spanish diminutive -ita) is a Native South American dish that dates back to pre-Hispanic times. A traditional food from the Andes, it can be found in Bolivia, Chile, Ecuador, Peru, and Argentina. It consists of fresh choclo (Peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia, it is known as huminta and in Brazil as pamonha. Humitas are similar to Mexican uchepos, or tamales colados, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). Linked to the juane ("Saint John's head"), which can be made with corn (sara juane) but is modernly made with rice. In Argentina, humitas are prepared with fresh corn, sautéed onions, pumpkin, and some spices, depending on the region or personal taste. The dough is wrapped in corn husks and boiled or cooked in a big pan and served in bowls. It is common to add some diced cheese to the dough, typically white cheese. They can be found in restaurants and markets in Jujuy, Tucumán, Salta, and other northern provinces of Argentina. Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and baked or boiled. They may contain ají verde (green chili pepper). The humitas are tied with thread or twine to keep them together while cooking. They can be made savory, sweet, or sweet and sour, and served with added sugar, chili pepper, salt, tomato, olives, paprika, etc. In Chile, humitas are traceable back to the 19th century.

Source: Wikipedia