Corn pudding (pastel de choclo)

By Canela

Corn pudding or "pastel de choclo" is a typical and nice food from my country, Chile. We eat a lot specially at summer but you can make with fresh corn or freeze . Served with tomatoes salad .

Ingredients

• Ingredients
• 6 corn cob or 3 can creamed corn
• or 1kg. frozen corn
• 1 cup of milk
• 1 tablespoon chopped basil
• salt and pepper
• 2 beaten eggs
• 1/4 teaspoon of cinnamon powder
• granulated sugar to powder the corn pudding
• 3 boiled eggs
• 1/3 cup of butter
• basil to garnish
• .

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Method



Grind the corns with the milk and some basil( or the frozen corn, )if is creamed is Ok.

Place the cream corn in a large pot add salt and pepper, cook slow heat always stirring with a wooden spoon, cook by 8 minutes, add the beaten eggs and stirring always

Add the cinnamon powder and review the seasoning.



Preheat the oven at 180° C.



In a large dish or ceramic bowl place a layer of corn pudding, and place the boiled eggs in slice, cover with the rest of corn paste.



Powder with granulated sugar and some pieces of butter.

Bake by at oven by 20 to 25 minutes or until corn mixture is firm and nicely browned.

Serve with chopped tomatoes.

Garnish with some basil leaves.