From the Sacred Valley: Peru's Savory & Garlicky Corn Pie (Pastel de Choclo con Ajo)
Details
Sweet corn and savory garlic, baked into a golden, cheesy pie.
Ingredients
Instructions
Sauté the Aromatics
Melt the butter in a large skillet or pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and aji amarillo paste and cook for another two minutes until fragrant. Remove from heat and let it cool slightly.
Prepare the Corn Mixture
In a blender, combine the corn kernels, milk, fresh basil, and the cooked onion and garlic mixture. Blend until you have a thick, creamy paste. You may need to do this in batches.
Cook the Corn Paste
Pour the blended corn mixture into a large pot. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent it from sticking. Cook for about 10-15 minutes, or until the mixture thickens and has a deeper yellow color. Season with salt and pepper.
Finish the Mixture
Remove the pot from the heat and let it cool for a few minutes. Stir in the egg yolks one at a time. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the corn mixture until just combined.
Assemble the Pie
Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish or individual ramekins. Pour half of the corn mixture into the dish. Arrange the slices or cubes of queso fresco over the top.
Bake to Perfection
Pour the remaining corn mixture over the cheese, smoothing the top with a spatula. Sprinkle the grated Parmesan cheese and a little sugar (if using) over the surface. Bake for 40-45 minutes, or until the pie is set and the top is golden brown and bubbly.
Rest and Serve
Let the Pastel de Choclo rest for at least 10 minutes before slicing and serving. This allows it to set properly. Enjoy it warm.
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