Best Pastel De Choclo Corn Cake Recipes

TORTA DE CHOCLO (COLOMBIAN-STYLE CORN CAKE)

Steps:

• Place the corn in the food processor. Preheat an oven to 350°F. Grease a baking pan.
• In a large bowl, stir together the corn, corn starch, sugar, baking powder and salt. In another bowl, mix together the milk, eggs, vanilla extract and butter until just combined. Add the cheese and mix well.
• Stir the milk mixture into the cornmeal mixture until just combined. Spread the batter in the prepared pan.
• Bake until a knife inserted into the center comes out clean, about 25 minutes. Let stand in the pan for at least 5 minutes.
• Place a baking sheet over the pan, carefully invert the pan and sheet, and let the corn cake fall onto the sheet. Cut into squares and serve hot or warm.

PASTEL DE CHOCLO CON QUESO OR PASTEL DE HUMITA SAVORY CORN CAKE

Steps:

• Pre-heat the oven to 350F.
• Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
• Pour half of the corn mix into a pre-greased rectangular oven mold.
• Add a layer of cheese using the 2 cups of grated cheese. Add another layer with the rest of the corn mix.
• Cover with foil and bake in a pre-heated oven for about 45 - 50 minutes. It can served directly as is. If you want the extra cheesy version, then add some more grated cheese on top and turn on the broiler until the cheese is melted and golden, about 5 minutes/
• Serve warm with tomato and onion curtido, tree tomato hot sauce, and aji criollo.

PASTEL DE CHOCLO - CORN CAKE

Steps:

• Heat oven to 120C/100C fan/gas 1/2. Grease a 20 x 20cm cake tin and line with baking parchment. Separate the eggs. Put the yolks in a food processor or blender with the sweetcorn and blitz to a rough purée. Tip the blended mixture into a large bowl and stir in the butter, cornflour, baking powder, sugar and 1/2 tsp salt. Mix thoroughly.
• Whisk the egg whites until they have reached the stiff peak stage. Gently fold the egg whites into the corn mixture using a large metal spoon until completely incorporated, keeping as much air in the mixture as possible.
• Spread the corn batter over the base of the tin with a spatula. Sprinkle over the cubes of cheese and push them into the mixture so they are almost completely covered.
• Cook for 1 hr 45 mins until firm and golden and shrinking slightly from the sides. Remove from the oven and leave to cool for at least 15 mins before cutting into chunks and serving, scattered with olives. Leftovers will keep in the fridge until the next day.

PASTEL DE CHOCLO CORN CAKE

Steps:

• Peel and remove the sweet corn leaves. Rinse the corn stems. Place vertically on a cutting board holding firmly, cut lengthwise with a sharp knife, separating the grains or kernels from the stem. Repeat the procedure with all the sides of the sweet corn until all the kernels are removed. Repeat this procedure with the rest of the sweetcorns.
• Preheat oven to 160°C/320°F. Grease a mold, sprinkle a teaspoon of wheat flour on the entire surface of the mold. We will use a 20 cm diameter, metal ring-shaped mold.
• In a mixing bowl, sift the wheat flour with the baking powder. Melt the butter in the microwave for about twenty seconds.
• In the food processor glass, place the eggs (white and yolk), melted butter, and evaporated milk. Blend it for a minute until you have a homogeneous mixture. If your blender is not powerful enough, or the glass is small, separate this mixture into two equal parts.
• Pour the corn kernels, with the liquid into the blender glass, and blend for a couple of minutes. The idea is to break the corn kernels a bit, but not crush them completely. You should feel the texture of some corn kernels. Repeat the procedure until all the liquid ingredients are blended with the corn kernels.
• Pour the mixture into the bowl of the electric mixer and add the sugar. Gradually add the sifted flour with the baking powder and the pinch of salt.
• When all the ingredients are perfectly integrated, add the star anise and the raisins. Stir carefully with a spoon to integrate the raisins.
• Place the mixture in the mold. Put in the oven for about 45 minutes at approximately 160 ° C.
• When the surface of the cake is golden brown, open the oven and insert a toothpick. If it comes out dry, it's ready. Turn off the oven and remove the baked cake. Let it cool for about 90 minutes and remove it from the mold.
• If desired, decorate with a little powdered sugar.

PASTEL DE CHOCLO

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
• Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
• Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
• Bake in the preheated oven until golden brown on top, about 20 minutes.

PASTEL DE CHOCLO (BEEF CASSEROLE WITH CORN BATTER TOPPING)

Steps:

• Preheat oven to 375ºF. Heat the oil in a frying pan over medium heat. Add the onion and saute until translucent. Stir in the garlic and saute for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and saute, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
• Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside. This meat mixture is called pino.
• Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.
• Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
• Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.
• Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.
• VARIATIONS:.
• After placing the beef mixture in the casserole dish, top with two poached chicken breasts, chopped into bite-sized pieces, and 2-3 sliced hard-boiled eggs. Then top with the corn puree.
• Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering beef mixture.
• Stir 1/4 cup chopped fresh basil into the corn puree topping.
• Some Chileans add 1/4 cup or more sugar to the corn topping to make it quite sweet.
• Set the finished casserole under a hot broiler for 1 or 2 minutes to brown it well if you like.