Pastel de Choclo AKA Chilean Corn Pie

We are exceedingly lucky to have traveled to a few dozen countries in our life, and insanely lucky to squeeze in one trip right before the pandemic really hit the U.S. That trip was to Chile. We didn't have Pastel de Choclo during our visit, but I wanted to take a night to reminisce about our time in Santiago and Torres del Paine and enjoy something from the region.


Apology to my dairy free friends: I tried to eliminate all animal by products in this one, but I didn't get rid of the cheese. There are vegan mozzarella options at the store, but they often have soy, which I can't have, and they usually are higher in saturated fat than actually cheese, and I'm really trying to avoid saturated fat. So, I apologize, but I stand by the decision.



Source: Arousing Appetite | Serves: 4-6 | Time: 1+ hr


Changes

  • Used plant based milk

  • Used vegan butter

  • Skipped the egg

  • Doubled the amount of olives

  • Forgot the coconut sugar

  • Didn't use broil function

Ingredients


Corn Mixture

Kernels from 6 ears of #corn

1 cup of plant-based milk

1 handful of fresh basil

2 tbsp vegan butter


Filling

1 tbsp EVO

½ cup of #mushrooms, sliced thinly

1 medium yellow onion, diced

3 garlic cloves, minced

1 tbsp ground cumin

1 tbsp paprika


Toppings

2 tbsp #raisins

3/4 cup pitted green #olives, sliced

1 cup mozzarella cheese, shredded


Ingredients


Corn Mixture

In a blender or food processor, combine your corn, milk and basil. Blend or process until well combined into a semi-smooth, mealy texture. Try not to over-process.


Take a large stockpot over medium heat and melt the vegan butter. Once heated, pour the corn mixture into the pot.


Lower the pot to medium-low heat and cook your corn mixture for ~15 minutes. At this point, you'll move onto making your filling, but be sure to occasionally stir the corn mixture and prevent any from sticking and burning on the bottom of the stockpot.


Filling

While your corn mixture is simmering and thickening, take another saucepan over medium high heat. As the pan starts to heat up, add your olive oil.


Next, add your onions and garlic and cook for 3-4 minutes. The onions should begin to become translucent and fragrant.


Add the mushrooms and mix well. Cook for an additional 1 minute.


After 1 minute of cooking the mushrooms, add the ground cumin and paprika and mix well in. Cook for another ~3 minutes.


By this time, your corn mixture will have also simmered long enough to thicken considerably.


Assembly

Preheat the oven to 400F.


Taking a casserole dish, begin your pastel de choclo with a bottom layer of corn mixture.


Next, gently add a layer of your onion/mushroom filling followed by layering raisins, mozzarella cheese, and olivea. Continue to layer until your filling ingredients are all up.


Cover your filling with all of your remaining corn mixture to the top of your casserole dish. Use a spatula to smooth it over.


Prior to placing your pastel de choclo in the oven, take a fork and comb small grooves into the top layer of the corn mixture.


Sprinkle a few pinches of coconut sugar over the grooves, then place your pastel de choclo in the oven.


Bake for 35 minutes, then turn on your broiler to the high setting.


Take your pastel de choclo out of the oven, and enjoy!


Journal


Food & Drink

6 glasses of water (planning 2 more before bed)

2 cup of coffee

1 teriyaki omelette

Thai naan pizza

Handful of nuts

1 light beer

Tonight's recipe


Exercise

2 mile walk

7000+ total steps

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