Baking

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.

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