Pastél de Choclo is a Chilean corn casserole. On a visit to Chile, it wasn’t nearly as easy to find as you’d imagine, mostly because it’s not a quick food like empanadas. But sure enough, visit a nice Chilean restaurant and you’ll find it ready to eat.
Let it be known that this is not a dish for someone who doesn’t enjoy corn. Indeed, this recipe calls for five pounds of corn. You’ll be enjoying it for days.
- 5 pounds of corn (fresh or frozen and thawed)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 large, white onion, minced
- 1 large can of sliced olives (optional)
- 1 tsp dried basil
- salt to taste
- 2 eggs
- ¼ cup milk
- sugar for browning
- Using a food processor, purée the corn in batches, until blended. Be sure not to over blend into a paste, but rather, keep the corn in a rough consistency.
- In a large pot, melt the butter over medium heat, then add the onion and sauté until soft (about 10 minutes).
- Add the corn and cook for 30 minutes, stirring constantly to avoid it sticking (and burning) to the bottom of the pot.
- Preheat oven to 350°F.
- Add olives, salt, and basil and stir well, cooking for 10 more minutes to allow flavors to incorporate.
- Meanwhile, in a small bowl, combine the eggs and milk. Transfer the mixture into the pot, remove from heat immediately, and stir well.
- Empty the mixture into a 13×9 casserole dish and dust the top with sugar.
- Cook in preheated oven for about 20 minutes, until the sides start to bubble.
- Set the oven to broil and cook for an additional 5-10 minutes, just until the top starts to brown. Be sure not to let it burn.
- Remove from oven and allow to cool slightly (no more than 10 minutes).
Source: Fran’s House of Ayurveda