Chilean gastronomy is rich and varied, with dishes and recipes that reflect the cultural and geographical diversity of the country. From the traditional dishes of Creole cuisine to the influences of European and Asian cuisine , Chilean gastronomy has a lot to offer.
Pastel de choclo is one of the most popular dishes in Chilean cuisine. It is a savory cake made with sweet corn, meat, onion and other ingredients, and it is a delicious option for a family dinner or lunch. Next, we present an easy and delicious recipe so that you can prepare your own corn cake at home.
Ingredients:
- 1 kg of fresh corn or 2 large cans of sweet corn
- 500 grams of ground beef
- 2 diced onions
- 2 minced garlic cloves
- 1 tablespoon of oil
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 cup of milk
- 2 eggs
- 1/2 cup pitted black olives
- 1/2 cup raisins
- Salt and pepper to taste
- Sugar (optional)
For the corn puree:
- 1/2 kg of fresh corn or 1 large can of sweet corn
- 1/2 cup of milk
- 2 butter spoons
- Salt and pepper to taste
Preparation:
- In a large skillet, heat a tablespoon of oil and sauté the onions and garlic until golden. Add the ground beef and cook until golden.
- Add the spices (cumin, oregano, salt and pepper) and the raisins. If you want a sweeter cake, you can add a little sugar to the mix.
- Add the olives and cook for a few more minutes.
- If you are using fresh corn, you must remove the leaves and peel them. Cut the corn kernels from the cob and grind in a blender or food processor until smooth. If you're using canned corn, simply drain the liquid and grind them in a blender or food processor.
- Add the milk and eggs to the corn dough and mix well.
- Grease a baking pan with butter and place the meat mixture in the bottom of the pan. Cover the meat mixture with the corn dough.
- Bake in the preheated oven at 180°C for about 45 minutes or until the cake is golden and cooked.
For the corn puree:
- If you are using fresh corn, remove the husks and shell the corn kernels. If you are using canned corn, simply drain the liquid.
- Grind the corn kernels in a blender or food processor until smooth.
- Heat the milk and butter in a saucepan until the butter melts. Add the corn dough and mix well. Cook over medium heat for about 10-15 minutes, stirring constantly, until the puree is thick and smooth. Add salt and pepper to taste.
- Serve the hot corn cake with the corn puree on top. Enjoy!
This recipe is easy to follow and will allow you to enjoy the authentic flavors of Chile in your own kitchen.