Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Cut the squash into approximately 1 cm cubes. Divide the thawed corn in half. Blend one half with the milk to make a coarse purée; leave the other half whole so the finished humita has kernels of corn throughout.
Soften the onion
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and cook for 6–8 minutes, until softened and translucent; it should not brown. Stir in the sweet paprika and black pepper and heat for another 20 seconds.
Cook the squash and corn
Add the squash, corn purée, remaining whole corn, and salt to the pot. Stir and bring just to a gentle simmer. Cook uncovered over low to medium-low heat for 20–25 minutes, stirring often so the milk does not stick to the bottom.
Achieve a thick, creamy consistency
When the squash is tender, mash about one-third of the cubes directly in the pot with a wooden spoon or masher. Cook for another 3–5 minutes, stirring, until the mixture thickens but still contains whole corn kernels and pieces of squash.
Finish with cheese, basil, and lemon
Remove the pot from the heat. Stir in the queso fresco, basil, and lemon juice. Taste and check that the sweetness of the corn, the slight tartness of the lemon, and the salt are balanced; serve hot while the cheese is softened but still holds its shape.
