Peruvian-Style Corn Cake (Pastel de Choclo)

c
@cocinero44

Today's culinary proposal comes from Peru: a delicious and soft pastel de choclo (corn cake), a creamy dish with a touch of sweetness thanks to the corn and the sugar sprinkled on top before baking. This recipe involves several steps and requires some time and patience, but it is well...

Peruvian-Style Corn Cake (Pastel de Choclo) recipe
Prep Time
40min
Cook Time
45min
Total Time
1hr 25min

Ingredients

6 Servings
(1 serving = 1 square of pastel de choclo)

Corn Mixture

  • ear corn (choclos)
    ear corn (choclos)
    6
  • leaf basil
    leaf basil
    6
  • milk
    milk
    1cup
  • salt
    salt
    1tsp

Meat Mixture

  • large onion
    large onion
    1
  • ground meat
    ground meat
    1/4kg
  • ground chili (ají molido)
    ground chili (ají molido)
    1tsp
  • cumin
    cumin
    1tsp
  • oregano
    oregano
    1tsp
  • oil
    oil
    1tbsp
  • salt
    salt
    1tsp
  • ground black pepper
    ground black pepper
    1tsp

Additional Ingredients

  • thigh boneless chicken
    thigh boneless chicken
    6
  • egg hard-boiled eggs
    egg hard-boiled eggs
    4
  • seedless raisins
    seedless raisins
    1tbsp
  • olive green olives
    olive green olives
    10
  • sugar
    sugar
    3tbsp

How to make Peruvian-Style Corn Cake (Pastel de Choclo)

Prepare the Corn Mixture

  1. Step 1

    Peel and clean the corn, then grate it.

  2. Step 2

    Place the grated corn in a saucepan with a teaspoon of salt and the basil leaves, previously washed and chopped.

  3. Step 3

    Add the milk to the mixture and cook over medium heat, stirring constantly, until it forms a light béchamel-like cream.

Prepare the Eggs

  1. Step 1

    Boil the eggs, then slice them into rounds.

Cook the Chicken

  1. Step 1

    In a skillet with oil, brown the chicken thighs for 10 to 15 minutes until golden on both sides.

Prepare the Meat Mixture

  1. Step 1

    Peel and chop the onion, then sauté it in a tablespoon of oil until translucent.

  2. Step 2

    Add the ground chili, ground meat, and the remaining seasonings (cumin, oregano, salt, and black pepper).

  3. Step 3

    Cook for 5 minutes and set aside.

Assemble the Dish

  1. Step 1

    In a rectangular glass or ceramic baking dish, layer the ingredients as follows: first, spread the seasoned ground meat mixture as the base.

  2. Step 2

    Next, add the browned chicken thighs, cut into thin strips.

  3. Step 3

    Then, layer the sliced olives, raisins, and hard-boiled egg rounds.

  4. Step 4

    Cover everything with the corn cream mixture.

  5. Step 5

    Sprinkle the top generously with sugar.

Bake

  1. Step 1

    Preheat the oven to 200°C (about 400°F).

  2. Step 2

    Bake the dish for approximately 30 minutes, or until the top is golden and set.

Nutrition (per serving)

Calories

176.9kcal (8.85%)

Protein

10.2g (20.4%)

Carbs

9.8g (3.57%)

Sugars

6.7g (13.4%)

Healthy Fat

6.7g

Unhealthy Fat

3.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Use fresh corn for the best flavor and texture.

  2. If you prefer a spicier dish, increase the amount of ground chili (ají molido).

  3. Let the pastel de choclo cool slightly before cutting to ensure clean slices.

FAQS

  1. Can I use canned corn instead of fresh corn?

    Fresh corn is recommended for the best flavor and texture, but canned corn can be used in a pinch. Make sure to drain it well before grating or blending.

  2. Can I make this dish vegetarian?

    Yes, you can replace the ground meat and chicken with sautéed vegetables or a plant-based protein alternative.

  3. What type of olives should I use?

    Both green and black olives work well in this recipe. Choose based on your preference.

  4. Can I prepare this dish in advance?

    Yes, you can assemble the dish ahead of time and bake it just before serving.

  5. What can I serve with pastel de choclo?

    This dish is hearty on its own, but it pairs well with a fresh salad or a side of steamed vegetables.

Loading reviews...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia