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Vegetarian, Americas

Humita en cazuela with bread

Humita en cazuela is a Chilean fresh corn stew simmered with bell pepper, butternut squash and cheese, serving 4 in 55 minutes. It's an easy recipe that costs under €2 per person. The trick is blending only half the corn, so the stew keeps texture and a real corn flavor.

A thick fresh corn stew the way it's simmered in Chile, with bell pepper, squash, cheese and bread for dipping.

Humita en cazuela with bread
Total time
55 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Simmered fresh corn turns into a thick, creamy stew, nothing like a plain puree. Half the kernels stay whole, so every spoonful mixes soft and tender bites with a bit of crunch, while the bell pepper adds a touch of sweetness and the butternut squash thickens the base even more. Paprika warms the flavor without any heat, and the broiled cheese seals it all under a stretchy crust.

This is a weeknight dish that breaks from routine, ideal when you have corn and summer or fall vegetables to use up. Kids generally like the creamy texture and mild flavor, and the bread on the side is just as good for dipping as for filling you up. Mon Chou suggests it for evenings when you want something warm and comforting, meat free and easy to pull off.

The ingredients

4 people

Frozen foods

  • Frozen or canned sweet corn 700 g

Fruits and vegetables

  • Onion 2
  • Red bell pepper 1
  • Butternut squash 300 g
  • Garlic 2 cloves
  • Basil 10 sprigs

Pantry

  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 15 cl
  • Shredded mozzarella style cheese 150 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Chop the onion, bell pepper and garlic, and cut the squash into small cubes.

    Keep the cubes fairly small so they cook in the same time as the corn.

  2. Sauté the onion, bell pepper and garlic in the oil, add the paprika, then the squash. 10 min

    Paprika burns fast, add it over low heat.

  3. Blend half the corn roughly with the milk, then pour it into the pot with the remaining whole kernels.

    Pulse in short bursts, you don't want a smooth puree.

  4. Let it simmer gently, stirring, until the squash is tender and the stew has thickened. 20 min

    Stir often, corn sticks to the bottom quickly.

  5. Pour into a baking dish, cover with cheese and broil until golden, then add the chopped basil and serve with the bread. 8 min

    Fresh basil flavors the stew best added right out of the oven.

Our tips to get it right

  • Pick sweet corn, frozen or canned, since the flavor of the whole dish depends on it.
  • Cut the squash into really small cubes so it turns tender at the same pace as the corn, without extending the cooking time.
  • Taste before adding salt, canned corn is sometimes already salted.

The variations

  • Swap the butternut squash for sweet potato, the texture stays close and the cooking time doesn't change.
  • For a spicier version, add a chopped mild chili along with the bell pepper.
  • To save time, skip the broiler step and serve the stew straight from the pot with the cheese melted in.

What to serve it with

  • Toasted country bread
  • A fresh tomato salad
  • A glass of grape juice

Storage

This stew keeps for 2 to 3 days in the fridge in a sealed container. It freezes well before you add the cheese and basil. Reheat it gently in a pot, adding a splash of milk if it has thickened too much.

Questions about this dish

Can I make humita en cazuela with fresh corn on the cob?

Yes, shuck 3 to 4 fresh ears to get the equivalent of 700g of kernels. The flavor will be even fresher, though it might need a few extra minutes to cook.

Can this dish be made ahead?

Prepare the corn stew up to the baking step, then refrigerate it. All that's left to do is add the cheese and broil right before serving.

What can replace the mozzarella style cheese?

Any cheese that melts well, like shredded Swiss or young gouda, works just as well for topping and broiling this dish.

Is this dish good for young kids?

Yes, the creamy texture and mild corn flavor are usually a hit with kids. You can cut back on the paprika for an even milder version.

How long does it take to make a humita en cazuela with bread?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a humita en cazuela with bread?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a humita en cazuela with bread cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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