Pastel de Choclo
A classic of Chilean cuisine, pastel de choclo is a rich and delicious corn pie.
📷 E4024 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 40 min cottura · 4 porzioni · facile
Ingredients
- 500g fresh corn kernels
- 200g sweet potatoes
- 2 eggs
- 100g butter
- 100g grated cheese
- 100g onion
- 100g parsley
- salt and pepper to taste
- 100g sugar
Method
- Peel and cube the sweet potatoes, then cook in boiling water until soft. Drain and let cool.
- Cube the fresh corn kernels and set aside.
- In a pan, sauté the onion and parsley in a bit of butter, then add the sweet potatoes and cheese crumbles. Season with salt and pepper to taste.
- In another bowl, beat the eggs with the sugar.
- Gently mix the sweet potatoes with the egg and sugar mixture, then add the corn.
- Pour the mixture into a baking dish and bake in the oven at 180°C for about 40 minutes, until the top is golden brown.
- Let it cool for a few minutes before serving.
The story
Pastel de choclo originates from the central region of Chile, where it is prepared in various ways, but is known for its corn-based recipe.
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