Corn Mixture
  • 6 ears of corn, peeled
  • 1 cup of milk
  • 1 handful of fresh basil
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup of mushrooms, sliced thinly
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoons paprika powder
Other Optional (But Recommended) Topping Ingredients
  • 1 hard-boiled egg
  • 2 tablespoons raisins
  • ¼ cup pitted green olives
  • 1 cup mozzarella cheese, either sliced or shredded
  • 1 tablespoon coconut sugar

How to Make

Stage 1 - Create the Corn Mixture
  1. First, take a knife down your ears of corn to free the kernels from the cob
  2. In a blender or food processor, combine your corn, milk and basil. Blend or process until well combined into a semi-smooth, mealy texture. Try not to over-process and create too liquidy a mixture, though!
  3. Take a large stockpot over medium heat and melt your butter. Once heated, pour your pureed corn mixture into the pot
  4. Lower the pot to medium-low heat and cook your corn mixture for ~15 minutes. At this point, you'll move onto making your filling, but be sure to occasionally stir the corn mixture and prevent any from sticking and burning on the bottom of the stockpot
Stage 2 - Prepare Your Filling
  1. While your corn mixture is simmering and thickening, take another saucepan over medium high heat. As the pan starts to heat up, add your olive oil
  2. Next, add your onions and garlic and cook for 3-4 minutes. The onions should begin to become translucent and fragrant
  3. Add the mushrooms and mix well. Cook for an additional 1 minute
  4. After 1 minute of cooking the mushrooms, add the ground cumin and paprika and mix well in. Cook for another ~3 minutes
  5. By this time, your corn mixture will have also simmered long enough to thicken considerably
Stage 3 - Assembling Your Pastel de Choclo
  1. Preheat the oven to 400 degrees Fahrenheit
  2. Taking a casserole dish, begin your pastel de choclo with a bottom layer of corn mixture
  3. Next, gently add a layer of your onion/mushroom filling followed by layering hard-boiled egg, raisins, mozzarella cheese and olive. Continue to layer until your filling ingredients are all up
  4. Cover your filling with all of your remaining corn mixture to the top of your casserole dish. Use a spatula to smooth it over
  5. Prior to placing your pastel de choclo in the oven, take a fork and comb small grooves into the top layer of the corn mixture
  6. Sprinkle a few pinches of coconut sugar over the grooves, then place your pastel de choclo in the oven
  7. Bake for 30 minutes, then turn on your broiler to the high setting
  8. Broil your pastel de choclo for another 5-7 minutes until the top layer has become a nice golden brown
  9. Take your pastel de choclo out of the oven, and enjoy!.

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