Pastel De Choclo (uruguayan Corn Cake)

Pastel de Choclo is a traditional Uruguayan dish that translates to "corn cake." It's a savory pie made with a corn crust and filled with a delicious mixture of ground beef, onions, and spices. This dish is a staple in Montevideo cuisine and is perfect for a comforting family meal.

Pastel De Choclo (uruguayan Corn Cake)

Ingredients

  • 6 ears of corn, kernels removed
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 pound ground beef
  • 2 hard-boiled eggs, sliced
  • 10 pitted black olives, sliced
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. In a blender, puree the corn kernels with milk until smooth. Set aside.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened.
  3. Add the ground beef to the skillet and cook until browned. Season with paprika, salt, and pepper.
  4. Preheat the oven to 350°F (175°C).
  5. Spread half of the corn mixture in the bottom of a greased baking dish.
  6. Layer the cooked ground beef mixture, sliced hard-boiled eggs, and sliced olives on top of the corn mixture.
  7. Cover the filling with the remaining corn mixture.
  8. Bake for 45 minutes or until the top is golden brown.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
30g
Fat
15g

Supplies

Blender Large skillet Baking dish

Tools

Oven

Serving suggestions

Serve the Pastel de Choclo with a side of fresh salad or steamed vegetables for a complete meal.

Tips & tricks

For a twist, you can add raisins or diced red bell pepper to the ground beef mixture for extra flavor and texture.

Cost

$15