A traditional dish from the Andean region, Pastel de Choclo is a savory corn cake that highlights the authentic flavors of South America. Blending sweet corn with tender beef, this dish provides a gentle hint of spice, creating a delightful and satisfying meal. A creamy custard made from milk and eggs tops the dish, adding rich flavor. This Andean Corn Cake offers a warm, comforting taste reminiscent of the Peruvian mountains, making it a great choice for both family gatherings and quiet evenings.

Ingredients

• 6 ears corn kernels
• 1 lb ground beef
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup raisins
• 1 tsp paprika
• 4 cups milk
• 4 whole eggs
• 1 cup sugar
• 2 tbsp butter

Instructions

1. Preheat the oven to 350ºF (175ºC) and grease a baking dish.
2. In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic, and sauté for 3 to 4 minutes, until the onion is translucent.
3. Stir in the corn, raisins, and paprika, and cook for another 5 minutes, stirring occasionally.
4. In a separate bowl, whisk together the milk, eggs, and sugar until well combined.
5. Pour the cooked meat mixture into the prepared baking dish and evenly pour the milk mixture over the top.
6. Bake for 45 minutes, or until the custard is set and the top is golden brown.
7. Allow the dish to cool for a few minutes before serving.

Keywords: Corn, Beef, Custard, Main Course, South American

Spice Rack: Paprika

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