Author Notes
I had a wonderful Humita in a Peruvian restaurant last year and have been trying to recreate the flavours ever since...in 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 bubbly....it 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
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Ingredients
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1 tablespoon
butter
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1/2
onion, finely chopped
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1/2 teaspoon
paprika
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1/4 cup
white wine
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2
ears of corn
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3/4 cup
chicken broth
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1/4 cup
instant corn meal
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1/4 cup
whipping cream
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1/8 teaspoon
salt
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Dash
freshly ground black pepper
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1/4 teaspoon
red chili flakes
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1/4 cup
black olives, finely chopped
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1/4 cup
fresh basil leaves, finely chopped
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1/4 cup
goat cheese, crumbled
Directions
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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
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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
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add chicken broth and cook on low heat for 15 minutes
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remove from heat, pour into a food processor bowl and process until fairly creamy; return to pan on low heat
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add instant corn meal and cook 1 minute, then add cream, salt and pepper and chili flakes and cook 3 minutes longer
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remove from heat, add olives and basil and mix to blend ingredients
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preheat oven to 400F; spoon cream into 4 individual small ramekins and top with crumbled goat cheese
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bake for about 12 minutes or until cheese is golden, serve immediately
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