Corn and Cheese Casserole (Pastel de Choclo Con Queso)

Ingredients

• 6 cups fresh or frozen corn kernels, thawed if frozen
• 1/2 cup whole milk
• 3 tablespoons butter, softened, plus extra for greasing
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large eggs
• 2 tablespoons cornmeal
• 1 cup white onion, finely chopped
• 1 tablespoon olive oil
• 2 cups mozzarella cheese, shredded
• 1 cup queso fresco, crumbled
• 1 teaspoon sweet paprika, for garnish

Method

1. 1

   Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter.

2. 2

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

   5:00 · Cook onion
3. 3

   In a blender or food processor, puree the corn kernels with the milk until mostly smooth but slightly textured.

4. 4

   Pour the corn puree into a large bowl and stir in the softened butter, sugar, salt, and pepper until combined.

5. 5

   Whisk in the eggs one at a time, then stir in the cornmeal and cooked onion until the batter is evenly combined.

6. 6

   Spread half of the corn mixture into the prepared baking dish, then scatter the mozzarella and queso fresco evenly over the top.

7. 7

   Pour the remaining corn mixture over the cheese layer, spreading it to the edges of the dish.

8. 8

   Sprinkle the paprika evenly over the surface.

9. 9

   Bake uncovered until the top is golden and set and a knife inserted in the center comes out mostly clean, 40 to 45 minutes.

   40:00 · Bake casserole
10. 10

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

    10:00 · Rest before serving