What is the main ingredient in the typical South American dish Humita?

Humita is a Native South American dish from pre-Hispanic times, a traditional food from the Andes and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh 'choclo' (Peruvian corn) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water.

Each country has its own twist and in some countries it can be prepared sweet. In Argentina, most humitas have the following ingredients fresh corn, sautéed onions and some spices. Depending on the region/cook it could have red peppers, milk, spring onions, or whatever else they have to use.

Traditionally the dough is wrapped in corn husks and boiled/steamed similar to a tamale. Due to the Italian immigration in Argentina, it is quite common for cheese to be added. It is also a common flavor of empanadas that can be found at most bakeries.

Some additional ingredients include eggs to help solidify the corn, anise for flavor and lard or butter. Depending on what type of humita is made, it can be eaten as a breakfast with toast or bread on the side, or as a lunchtime dish to be served with coffee and possibly hot sauce.