Basil Corn Cream & Goat Cheese Bake

By thebackyardchef
August 19, 2010
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Author Notes: I had a wonderful Humita in a Peruvian restaurant last year and have been trying to recreate the flavours ever the process I came up with this recipe in which, instead of steaming the corn cream in the husks, I spooned the cream into individual ramekins, topped with crumbled goat cheese and baked until was a hit...I hope you like it too. This works well served as a starter to a nice meal or even as a side to a grilled meat dinner.thebackyardchef

Serves: 4

  • 1 tablespoon butter
  • 1/2 onion, finely chopped
  • 1/2 teaspoon paprika
  • 1/4 cup white wine
  • 2 ears of corn
  • 3/4 cup chicken broth
  • 1/4 cup instant corn meal
  • 1/4 cup whipping cream
  • 1/8 teaspoon salt
  • dashes freshly ground black pepper
  • 1/4 teaspoon red chili flakes
  • 1/4 cup black olives, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/4 cup goat cheese, crumbled
  1. in a medium saucepan melt butter over medium heat, add chopped onion and paprika and cook for 3-5 minutes or until onion is soft
  2. add wine and cook 2 minutes; in the meantime cut kernels off the cobs, then add them to the pan and continue cooking for another 5 minutes
  3. add chicken broth and cook on low heat for 15 minutes
  4. remove from heat, pour into a food processor bowl and process until fairly creamy; return to pan on low heat
  5. add instant corn meal and cook 1 minute, then add cream, salt and pepper and chili flakes and cook 3 minutes longer
  6. remove from heat, add olives and basil and mix to blend ingredients
  7. preheat oven to 400F; spoon cream into 4 individual small ramekins and top with crumbled goat cheese
  8. bake for about 12 minutes or until cheese is golden, serve immediately

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