Chilean corn pie (pastel de choclo chileno) recipe

 INGREDIENTS chili pie recipe

• 4 cobs of corn
• 2 Carrots
• 1 cup of green beans
• 1 finely chopped onion
• 1 crushed garlic clove
• ¼ TL Kreuzkümmel
• ½ TL Paprika- Pulver
• 4 basil leaves
• 2 TL Zucker
• salt and pepper

INSTRUCTIONS pastel de choclo chileno

• Separate the kernels from the cobs with a knife.
• Mix the corn kernels with the basil in a food processor or blender.
• Cook the cornmeal in a saucepan on medium-high. Remove from the heat after fifteen minutes.
• Sauté onion and garlic in a skillet over medium-high until onions are translucent.
• Wash, peel, and thinly slice the carrots.
• When the onion mixture is ready, add the carrots, green beans, paprika powder, and cumin and continue to sauté for three minutes. Season with salt and pepper. If you don't like the crunchy veggies, you can continue cooking the veggie mixture until it reaches the consistency you like best.
• Place the vegetable mixture in a baking dish and spread evenly. Put the corn mash on the vegetable mixture. Sprinkle with sugar.
• Bake the mold in the preheated oven at 175°C for twenty minutes with top and bottom heat.
• If the sugar has not yet caramelized, switch the oven to top heat and 225°C and bake for another five minutes.

History of Chilean recipes

At the beginning of June, I found the first corn on the cob from Morocco in the supermarket. At the end of June, I found the first fresh cobs from Spain chili pot pie

It is always a great pleasure for me when the first fresh corn reaches us. The taste, texture, and smell of fresh cobs are simply amazing. Well, what should I cook first?

I thought of cachaca. Cachapas can be prepared quickly and they taste so good. But I wanted to blog something new for you. That's why something else was needed. How about a typical Chilean dish?

Like all other South Americans, Chileans love corn. A very popular dish is Pastel de Choclo (pastel = pâté & choclo = corn).

The corn pie consists of a meat filling and a layer of corn on top. Sort of like a shepherd's pie.

I wanted to develop a vegetarian version of it. You don't always have to eat meat. Above all, many people here think that in South America you can only cook with beef.

So I replaced meat with carrots and green beans chili pie. You can also conjure up other combinations. For example beans and zucchini or how about cauliflower?

Pastel de Choclo is a dish of opposites: salty and sweet at the same time. The Chilean corn is lovely and the meat mix is ​​rather salty with lots of cumin.

Here in Germany, the corn is less sweet. With a little sugar, you could make the corn mixture as sweet as in Chile. I have renounced it. I think you'll like the less sweet version better.

For the pie, the raw corn is processed into a mash. There are two ways to do this. Once like my great aunt did: with a grater. The second option is how I do it: I detach the grains from the cobs and they end up in the food processor*. It's more strenuous with the grater, but if you don't have a machine, you can do it too.

related: green chile apple pie