Baked Corn Huminta

Name: Baked Corn Huminta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1
Cuisine: Bolivia
Ingredients: Large ears fresh sweetcorn, kernels removed (or 700g/5 cups frozen corn) — 6; Queso fresco, cubed — 150 g (5 oz); Butter, melted — 100 g (1/2 cup); Large eggs — 3; Sugar — 60 g (1/4 cup); Aniseed — 1 tsp; Salt — 1 tsp; Baking powder — 1 tsp

The Quirky Foodster Team

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20 min

Prep

45 min

Cook

Servings

Ingredients

Large ears fresh sweetcorn, kernels removed (or 700g/5 cups frozen corn) — 6
Queso fresco, cubed — 150 g (5 oz)
Butter, melted — 100 g (1/2 cup)
Large eggs — 3
Sugar — 60 g (1/4 cup)
Aniseed — 1 tsp
Salt — 1 tsp
Baking powder — 1 tsp

Method

Preheat the oven to 180°C (350°F) and grease a baking dish.
Blend the corn kernels with the melted butter until you have a thick, slightly chunky batter.
Transfer to a bowl and stir in eggs, sugar, aniseed, salt and baking powder.
Fold in the cubed cheese, then pour the mixture into the prepared dish.
Bake for 40-45 minutes until set and golden on top, with a slight wobble remaining in the centre.
Cool for 10 minutes before slicing into squares.

Introduction: Huminta descends from pre-Columbian Andean corn cookery, related to dishes found across the Andes under different names.

Cultural Background: Huminta descends from pre-Columbian Andean corn cookery, related to dishes found across the Andes under different names. In Bolivia the baked version — thickened with fresh corn, cheese and a touch of sugar or aniseed — is a common breakfast or afternoon snack, sold by street vendors and made at home for family gatherings.

Tips: Fresh corn gives the best texture; frozen corn should be well-drained before blending.

Variations: A savoury version omits the sugar and adds diced green chilli. Vegetarian / Vegan Note Naturally vegetarian as written.

Storage: Refrigerate covered for up to 3 days.

Reheating: Warm individual squares in a 160°C (325°F) oven for 10 minutes, or microwave for 60-90 seconds.

Nutrition: Per serving (approx.): 260 kcal, 9g protein, 14g fat, 27g carbohydrate.

FAQs:

Q: Can I make this in individual portions?
A: Yes, spoon the batter into corn husks and bake or steam as individual parcels, in the traditional style.