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Recipe: Pastel de Choclo

Gluten free yet ultra creamy and moist, our Pastel de Choclo is a regular menu favourite across our Cevicherias.


Without delving too far into the origin of Pastel de Choclo (Peru or Chile?), this South American dish is one of our most popular menu items perfect sharing (or to have entirely for yourself... no judgement)!


For those that are unfamiliar with Pastel de Choclo, think of it as Cornbread's long lost cousin - slightly crispy on the outside and incredibly soft and pillowy in the inside. Our version is filled with speckles of tangy feta, fresh corn, then topped with a tomato-onion salsa and served on the smoothest sweet potato purée.


Here's our recipe, adapted to be made by any home cook who's looking to whip up a crowd-pleasing dish that'll have everyone begging for seconds! So grab your apron and let's get cooking!



Ingredients

  • 2 large eggs

  • 500g sweetcorn, canned

  • 75g butter, melted and cooled

  • 2 tsp cornflour

  • 1 ½ tbsp baking powder

  • 1 tbsp granulated sugar

  • oil, for greasing

  • 100g feta, cut into small cubes


Method


Serves 4 | Time required: 2 hours

  1. Heat oven to 120C. Grease a 20 x 20cm cake tin and line with baking parchment.

  2. Separate the eggs. Put the yolks in a food processor or blender with the sweetcorn and blitz to a rough purée. Tip the blended mixture into a large bowl and stir in the butter, cornflour, baking powder, sugar and 1/2 tsp salt. Mix thoroughly.

  3. Whisk the egg whites until they have reached the stiff peak stage. Gently fold the egg whites into the corn mixture using a large metal spoon until completely incorporated, keeping as much air in the mixture as possible.

  4. Spread the corn batter over the base of the tin with a spatula. Sprinkle over the cubes of feta and push them into the mixture so they are almost completely covered.

  5. Cook for 1 hr 45 mins until firm and golden and shrinking slightly from the sides. Remove from the oven and leave to cool for at least 15 mins before cutting into chunks and serving.


Leftovers will keep in the fridge until the next day.



If you want to go a step further and really impress guests, make a tomato salsa to top off your Pastel just how it's served at Crudo!






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