Humita is a name given to different corn-based dishes throughout South America. Humita can be wrapped in corn husks like tamales, or served in bowls like a pudding, and in Argentina, where I was born, it can also be a filling for empanadas or cannelloni, or this dish: a rich, thick stew – not quite a soup – with pumpkin and peppers. On special occasions, humita like this can be served inside a whole roasted pumpkin and topped with melty cheese. But my mother’s version here is something that can be whipped up with a minimum of fuss – she even cottoned on that a tin of creamed corn is the perfect substitute for the fresh grated corn that the dish traditionally calls for. Ma left us over 20 years ago, but my children still ask for 'Abuela’s humita', and its delicious scent as it simmers on the stove brings her to us once again and just makes us feel good. It’s also good for you, with a big hit of veggies, and if you use vegetable-based stock (which I do), it’s a total vegetarian dish. Buen provecho!