Peruvian & World Recipes

Corn Cake – Pastel de Choclo

Corn Cake - Pastel de Choclo
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Corn Cake - Pastel de Choclo

Course: First CourseCuisine: Peruvian

Indulge in the rich flavors of Corn Cake - Pastel de Choclo, a savory South American delight. The luscious batter, featuring corn, red onion, Aji Amarillo paste, butter, and evaporated milk, envelops a tantalizing stuffing of seasoned ground beef, Aji Panca, cumin, garlic, parsley, olives, raisins, and hard-boiled eggs. A harmonious blend of textures and tastes awaits in every bite.

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Ingredients

  • For The Batter:

  • 6 cups Corn

  • 1 Red Onion

  • 4 Tbsp Aji Amarillo Paste

  • 1/2 Cup evaporated milk

  • 1/2 Stick of Butter

  • For The Stuffing:

  • 1 1/2 LB Ground Beef

  • 1 Red Onion

  • 3 Tbsp Aji Panca or Colorado Paste (Red or Orange Pepper Paste)

  • 1/2 tsp. Cumin

  • 3 Tbsp Garlic Paste

  • 1/4 cup chopped parsley

  • 1/2 cup Diced olives (optional)

  • 1/2 cup Raisins (optional)

  • 1/2 cup diced hard-boiled eggs

  • Salt and black pepper to taste

Directions:

  • Place the corn in the food processor, grind coarsely, and reserve.
  • In a large pot sauté de onion, when it looks translucent add the Aji Amarillo paste and the butter, and sauté all together for two minutes.
  • Time to incorporate the corn and the milk. It must cook until gets a creamy texture, and reserve
  • For The Stuffing:
  • In a skillet sauté the onion until it caramelizes; add the Aji Panca Paste (Red Pepper Paste), garlic, and ground beef, and cook until brown.
  • Season with fresh parsley, cumin, salt, and black pepper. At last minute fold in olives, raisins, and eggs.
  • In a greased baking pan layer half of the corn batter, add the stuffing, and finish with the other half of the batter.
  • In a preheated 375 F oven, bake the pie for approximately 40 minutes, until it turns golden.
  • Cool to room temperature before serving.

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