Pastel De Choclo Recipes

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CHILEAN PASTEL DE CHOCLO



Chilean Pastel De Choclo image

There are many interpretations of this Chilean chicken and corn casserole. In this one, corn cooks with milk until it is slightly thick, then whirls in the food processor until smooth. Serve this slightly sweet dish with pebre, posted separately.

Provided by Sharon123

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup whole milk
4 1/2 cups fresh corn (or 2-16 oz.packages frozen corn, thawed)
2 tablespoons fresh basil, thinly sliced
4 teaspoons sugar, divided
1 cup chicken broth (or water)
1 cup onion, thinly sliced
1/2 cup red bell pepper, thinly sliced
1/2 cup carrot, thinly sliced
1/4 teaspoon black pepper
3 garlic cloves, thinly sliced
2 bay leaves
1/2 lb boneless skinless chicken breast, cut into bite-sized pieces
4 tablespoons fresh parsley, minced
cooking spray

Steps:

  • Preheat the oven to 400°F.
  • Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
  • Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
  • Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
  • Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
  • Yield: 4 servings.

Nutrition Facts : Calories 288.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 36, Sodium 279.6, Carbohydrate 46.4, Fiber 6.3, Sugar 14.7, Protein 21.9

PASTEL DE CHOCLO



Pastel de Choclo image

Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.

Provided by Epicureo

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h15m

Yield 8

Number Of Ingredients 17

2 eggs
1 tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon paprika
ground black pepper to taste
1 pound ground beef
½ broiled chicken, chopped
2 tablespoons raisins, or to taste
1 ½ tablespoons chopped Kalamata olives, or to taste
3 (15.25 ounce) cans sweet corn, drained
2 teaspoons dried basil
1 tablespoon butter
1 cup milk
2 teaspoons white sugar, or to taste
salt to taste

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.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 38.3 g, Cholesterol 119.4 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 967.3 mg, Sugar 10.1 g

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



Pastel de choclo con queso or pastel de humita savory corn cake image

Pastel de choclo con queso or pastel de humita is a savory baked fresh corn and cheese cake or casserole dish from South America.

Provided by Layla Pujol

Categories     Appetizer     Main Course     Side Dish

Time 1h25m

Number Of Ingredients 11

6 cups of corn kernels (from about 6-8 fresh ears of corn - can also use frozen corn kernels (defrost first))
3 cups of grated or crumbled cheese (mozzarella or a fresh farmers cheese, plus more for topping if desired)
1 cup diced white onions (about ½ large onion)
2 garlic cloves (crushed)
About 1 cup corn meal
¼ cup of heavy cream
2 eggs
Salt to taste
Tomato and onion curtido salsa
Aji de tomate de arbol or tree tomato hot sauce
Aji criollo hot sauce

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



Pastel de Choclo Corn Cake image

An easy bake sweet treat that uses choclo, sugar, egg, butter and raisins for a dry dessert just asking for a creamy topping.

Provided by Eat Peru

Categories     Dessert

Number Of Ingredients 10

4 ears of choclo or corn or 3 cups of corn kernels
2 cups all-purpose wheat flour
1 ½ teaspoons baking powder
¼ cup butter (melted, without salt)
¾ cup evaporated milk
¾ cup sugar
3 eggs
½ cup raisins
1 teaspoon star anise
pinch of salt

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.

Nutrition Facts : Calories 241 kcal, Carbohydrate 41 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 74 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

PASTEL DE CHOCLO: CHILEAN BEEF AND CORN CASSEROLE



Pastel de Choclo: Chilean Beef and Corn Casserole image

Pastel de choclo is a traditional dish from Chile. Beef and onions, raisins, olives, and roasted chicken go into the body of the casserole.

Provided by Marian Blazes

Categories     Dinner

Time 1h25m

Yield 8

Number Of Ingredients 15

3 to 4 medium onions (chopped)
3 tablespoons vegetable oil
1 1/2 pounds ground beef
2 teaspoons cumin
2 teaspoons salt (divided)
1/2 teaspoon ground pepper
3 cups corn kernels (fresh or frozen)
1 cup whole milk (divided)
1/4 cup butter
1 tablespoon sugar
2 tablespoons basil (finely chopped)
1/2 cup raisins
1/3 cup chopped black olives
3 hard-boiled eggs (chopped)
1 cup roasted chicken (shredded)

Steps:

  • Gather the ingredients.
  • Sauté the onions in the vegetable oil until soft and translucent, about 5 minutes.
  • Add the ground beef, cumin, 1 teaspoon of the salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.
  • Place the corn kernels in a food processor or blender with 1/4 cup of the milk. Process for 1 to 2 minutes, until the corn is blended and appears creamy.
  • Melt 1/4 cup of butter in a large saucepan. Add the remaining 1 teaspoon salt, sugar, and the blended corn mixture.
  • Add the remaining 3/4 cup milk and simmer, constantly stirring, until the mixture thickens-about 5 to 10 minutes.
  • Remove from heat and stir in the chopped fresh basil. Preheat oven to 375 F.
  • Drain the liquid from the browned beef mixture.
  • Place the ground beef mixture in the bottom of a 3- to 4-quart casserole dish.
  • Sprinkle the raisins, olives, and hard-boiled eggs over the beef, then layer the chicken on top.
  • Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle some sugar on top.
  • Bake the casserole in the oven for 30 to 45 minutes, until the filling is bubbling hot and the corn mixture is golden brown.
  • Serve warm.

Nutrition Facts : Calories 556 kcal, Carbohydrate 28 g, Cholesterol 185 mg, Fiber 3 g, Protein 36 g, SaturatedFat 12 g, Sodium 495 mg, Sugar 14 g, Fat 34 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

PASTEL DE CHOCLO



Pastel de Choclo image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17

1 pound boneless skinless chicken breasts
5 cups chicken broth
1/4 cup vegetable oil
1 large onion, finely chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup butter
6 large ears fresh corn, husked or highquality frozen
1/2 to 1 cup milk
1 teaspoon salt
1 teaspoon sugar
8 fresh basil leaves, chopped
4 hardboiled eggs, peeled, sliced
1 cup pitted black brinecured olives (such as Alfonso or Kalamata)
1 cup raisins
2 tablespoons powdered sugar

Steps:

  • Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.
  • Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.
  • Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.
  • Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.

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