This delicious Corn and Cheese Casserole, known as Pastel de Choclo con Queso, is a beloved South American dish. It combines the natural sweetness of corn with the rich flavors of melted cheese. Layers of a creamy corn mixture and gooey cheese create a comforting and fulfilling meal. Ideal for gatherings or potlucks, this dish showcases distinct flavors and a delightful texture that everyone will appreciate.

Ingredients

• 6 ears corn on the cob, kernels removed
• 1 cup onion, finely diced
• 2 cups shredded mozzarella cheese
• 1 cup milk
• 1/2 cup cornmeal
• 3 Tbsp butter
• 2 Tbsp sugar
• 1 tsp salt

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large skillet, melt the butter over medium heat and sauté the onions until translucent, about 5 minutes.
3. Add the corn kernels to the skillet and cook for an additional 5 minutes, stirring occasionally.
4. Stir in the cornmeal, milk, sugar, and salt, and cook for 5-7 minutes until the mixture thickens, stirring frequently to prevent lumps.
5. Spread half of the thickened corn mixture into a greased baking dish, making an even layer.
6. Sprinkle half of the shredded mozzarella cheese over the corn layer evenly.
7. Spread the remaining corn mixture over the cheese layer, smoothing it out gently.
8. Top with the remaining cheese, ensuring it covers the corn mixture completely.
9. Bake in the oven for about 30 minutes until the casserole is bubbly and the cheese is golden brown on top.

Keywords: Comforting, Creamy, Hearty, Casserole, South American

Spice Rack: Salt, Pepper, Sugar

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