Andean Corn Cake (Pastel de Choclo)

Andean Corn Cake (Pastel de Choclo)

Sweet ground corn batter baked over a savory filling for a tender, custardy South American cake.

Total 1 hr 35 min Makes 8 slices Calories 385/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy, Eggs

This Andean-style corn cake layers a lightly sweetened fresh corn batter over a savory base of sautéed onions, and baked until golden and set. Fresh or frozen corn kernels give the batter its characteristic creamy texture and subtle sweetness, balanced by a savory, slightly spiced filling underneath. It works well as a hearty side dish or a light main course alongside a simple salad.

Ingredients

  • 6 cups fresh or frozen corn kernels, thawed
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup whole milk
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 pound ground beef
  • 1/2 cup raisins
  • 1/3 cup pitted green olives, halved
  • 2 hard-boiled eggs, sliced
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar, for dusting top

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

  2. Add the garlic, cumin, and smoked paprika to the skillet and cook until fragrant, about 1 minute.

  3. Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink, about 8 minutes. Season with salt and black pepper.

  4. Stir the raisins and olives into the beef mixture, then remove the skillet from the heat and set the filling aside to cool slightly.

  5. Preheat the oven to 375°F. Grease a 9-inch by 13-inch baking dish.

  6. In a blender or food processor, pulse the corn kernels until coarsely pureed but still slightly chunky.

  7. Transfer the corn puree to a large bowl and whisk in the melted butter, milk, sugar, salt, eggs, and cornstarch until smooth and well combined.

  8. Spread the beef filling evenly across the bottom of the prepared baking dish. Arrange the sliced hard-boiled eggs over the filling.

  9. Pour the corn batter evenly over the filling, smoothing the top with a spatula.

  10. Sprinkle the top with the remaining teaspoon of sugar.

  11. Bake until the top is golden brown and set, and a knife inserted into the corn layer comes out clean, about 45 minutes.

  12. Let the cake rest for 10 minutes before slicing into squares and serving warm.

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Andean Corn Cake (Pastel de Choclo)

This Andean-style corn cake layers a lightly sweetened fresh corn batter over a savory base of sautéed onions, and baked until golden and set. Fresh or frozen corn kernels give the batter its characteristic creamy texture and subtle sweetness, balanced by a savory, slightly spiced filling underneath. It works well as a hearty side dish or a light main course alongside a simple salad.

1 hr 35 min 8 slices 385 cal

Ingredients

  • 6 cups fresh or frozen corn kernels, thawed
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup whole milk
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 pound ground beef
  • 1/2 cup raisins
  • 1/3 cup pitted green olives, halved
  • 2 hard-boiled eggs, sliced
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar, for dusting top

Method

  1. 1

    Heat the olive oil in a 9-inch skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

  2. 2

    Add the garlic, cumin, and smoked paprika to the skillet and cook until fragrant, about 1 minute.

  3. 3

    Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink, about 8 minutes. Season with salt and black pepper.

  4. 4

    Stir the raisins and olives into the beef mixture, then remove the skillet from the heat and set the filling aside to cool slightly.

  5. 5

    Preheat the oven to 375°F. Grease a 9-inch by 13-inch baking dish.

  6. 6

    In a blender or food processor, pulse the corn kernels until coarsely pureed but still slightly chunky.

  7. 7

    Transfer the corn puree to a large bowl and whisk in the melted butter, milk, sugar, salt, eggs, and cornstarch until smooth and well combined.

  8. 8

    Spread the beef filling evenly across the bottom of the prepared baking dish. Arrange the sliced hard-boiled eggs over the filling.

  9. 9

    Pour the corn batter evenly over the filling, smoothing the top with a spatula.

  10. 10

    Sprinkle the top with the remaining teaspoon of sugar.

  11. 11

    Bake until the top is golden brown and set, and a knife inserted into the corn layer comes out clean, about 45 minutes.

  12. 12

    Let the cake rest for 10 minutes before slicing into squares and serving warm.