How to Make a Bolivian Corn Casserole (Huminta) | The Frugal Chef

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains freshness and flavor, while canned corn is budget-friendly.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cream cheese

Low-fat cheese reduces calories, and cream cheese is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, and powdered milk is often cheaper.

Boil 6 cobs of corn and remove the kernels from the cobs.

Melt 3/4 cup of butter in a skillet.

Add 3 tablespoons of flour to the melted butter and whisk for 3-4 minutes to cook the flour.

Add 2 cups of whole milk and whisk until the mixture thickens.

Stir in 1 cup of shredded white cheese until melted.

Add 1/2 teaspoon of nutmeg, salt, and pepper to the sauce and turn off the heat.

Mix the corn and 2 tablespoons of chopped parsley into the sauce.

Transfer the mixture to a small deep ovenproof dish.

Top with more shredded cheese and a couple of dabs of butter.

Sprinkle paprika on top for color.

Bake in the oven at 350°F for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens