Corn Cake – Pastel de Choclo


For the batter:

  • 6 cups Corn
  • 1 Red Onion
  • 4TBSP Aji Amarillo Paste
  • ½ Cup evaporated milk
  • ½ Stick of Butter

For the Stuffing:

  • 1½ LB Ground Beef
  • 1 Red Onion
  • 3 TBSP Aji Panca or Colorado
  • ½ tsp. Cumin
  • 3TBSP Garlic Paste
  • ¼ cup chopped parsely
  • ½ cup diced Olives (optional)
  • ½ cup Raisins (optional)
  • ½ cup diced hard boiled eggs
  • Salt and black pepper to taste
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  1. Place the corn in the food processor and grind coarsely and reserve.
  2. 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.
  3. Time to incorporate the corn and the milk. It must cook until gets a creamy texture, and reserve


  1. In a skillet sauté the onion until it caramelizes; add the aji panca paste, garlic and the ground beef, cook until brown.
  2. Season with fresh parsley, cumin, salt and black pepper. At last minute fold in olives, raisins and eggs.
  3. In a greased baking pan layer half of the corn batter, add the stuffing and finish with the other half of the batter.
  4. In a preheated 375 F oven, bake the pie for approximately 40 minutes, until it turns golden. Cool to room temperature before serving.