How To Make Pastel de Choclo – Corn Cake
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Serves:
Ingredients
- 4 cups of fresh or frozen corn kernels
- 1/2 cup of milk
- 3 tablespoons of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 pound of ground beef
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and pepper, to taste
- 1/2 cup of pitted olives, sliced
- 1/4 cup of raisins
- 4 hard-boiled eggs, sliced
- Fresh basil or cilantro for garnish
Instructions
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Preheat the oven to 375°F (190°C) and grease a baking dish.
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In a blender, blend the corn kernels with milk until smooth. Set aside.
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In a large skillet, melt butter over medium heat. Add the onion and garlic and sauté until translucent.
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Add the ground beef to the skillet and cook until browned. Drain any excess fat.
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Stir in the cumin, paprika, salt, and pepper. Cook for an additional 2 minutes.
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Remove the skillet from heat and stir in the olives and raisins.
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Pour half of the corn mixture into the greased baking dish. Spread the ground beef mixture over the corn.
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Arrange the sliced hard-boiled eggs on top of the ground beef.
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Pour the remaining corn mixture over the filling, spreading it evenly.
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Bake in the preheated oven for 45 minutes, or until the top is golden and the filling is heated through.
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Garnish with fresh basil or cilantro before serving.
Nutrition
- Calories : 480kcal
- Total Fat : 22g
- Saturated Fat : 9g
- Cholesterol : 259mg
- Sodium : 434mg
- Total Carbohydrates : 44g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 29g
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