Corn cake - beautiful Chilean recipe

Hello, beautiful people! Welcome to Paulina Cocina. Today we're going to teach you how to make a super Chilean recipe: Pastel de choclo.

I love Latin American recipes. My theory is that the Great Homeland begins to be built from the bottom up, so the fact that an Argentinean can't make typical Chilean food is something that needs to be remedied.

Also because Chilean food has some tremendous successes and excellent raw materials.

Here's the video with the step-by-step instructions. You can also, if you'd like, click here to subscribe to my channel and receive weekly recipes.

About this recipe for Pastel de Choclo

Corn and meat pie is one of those sweet and sour recipes that can be adapted to make it less bittersweet, but I highly recommend being brave and making it bittersweet because it's a religious experience.

It's a fascinating Chilean recipe. Those who have been to Chile and tried pastel de choclo surely went crazy, and I know they want to try it. Because you can't keep crossing into Chile every time you crave pastel de choclo (or can you?). So now that the cold weather has started, this casserole recipe is ideal. Because it's clearly a recipe for the cold, and since making a pastel de choclo can't be the only option, we have to try other recipes.

It took a lot of research to translate all the local terms for the ingredients into Argentine. We managed to do it thanks to the magic of the internet and the patience of our Chilean friends, whom we pestered intensely for help.

But it turns out that making pastel de choclo is easy, it's an inexpensive recipe, and since it's Chilean cuisine, it's strange to our palate in the best of ways. It's like a sweet and sour Chilean version of our pastel de papa, which, by the way, I'm leaving the pastel de papas recipe in case you're also interested. So, if you're Argentinian, I invite you to try this pastel de choclo recipe, and if you're Chilean, I invite you to correct what's wrong.

Enjoy it.

Ingredients

Makes 3 generous servings

• 2 cans of corn
• 1/2 cup of sugar
• 2 eggs
• 1/2 onion
• 200g minced meat
• 1/2 cup of milk
• 1 CDA. of butter
• 1 leg chicken thigh
• black olives
• Salt
• Pepper
• Basil
• Broth

Step by step to make this delicious corn cake

Take my advice, dare to go for the bittersweet

1- The first thing we're going to do is chop the onion. Heat the oil and once it's really hot, add the onion. Add a little salt.

2- Once the onion has cooked a little, add the ground beef. Tap it gently with the wooden spoon until the beef separates and crumbles well, ensuring it's in contact with the hot pot as much as possible and is thoroughly cooked.

3- When the meat is browned, add 1/2 cup of water to the pot and then add a little broth. Stir well to dissolve.

4- At the same time, we boil the eggs and sauté the chicken. We let it cook and check and remove everything from the heat once it's done.

It's the corn's turn

5- In a blender, combine two cans of corn kernels and half a cup of milk. Blend, and once combined, add a few fresh basil leaves and half a cup of sugar. Blend again until smooth.

6- Pour the mixture into a pot over the heat and add the butter, a little salt, and pepper. Stir well until the butter melts and is well incorporated.

Time to assemble our corn cake

7- In a baking dish, we will pour: First the minced meat, then we will cut the thigh into large pieces and add it.

We continue with the egg, also cut into large chunks. We'll add the whole, pitted olives. And finally, on top of everything, the corn paste until the entire surface is well covered.

We sprinkle a few pinches of sugar on top, and put it in the oven until it is golden brown.