Pastel de choclo con queso or pastel de humita savory corn cake
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
55 mins
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Total Time
1 hr 25 mins
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Servings
10 people
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Course
Side Dish, Main Course, Appetizer
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Cuisine
South American, Fusion, American, Ecuadorian
Pastel de choclo con queso or pastel de humita savory corn cake
Description
Pastel de choclo con queso combines pureed fresh corn kernels blended with cheese, onions, garlic, cornmeal, cream, eggs, and seasoning to form a smooth batter. This batter is baked in a layered fashion with additional cheese to create a savory corn cake featuring a moist and slightly firm texture. The cheese adds both creaminess and subtle tang, contributing a hearty filling that contrasts with the naturally sweet corn base.
It is baked covered to cook evenly and finished under a broiler with extra cheese for a golden crust if desired. The dish is traditionally served warm alongside condiments like tomato and onion curtido salsa and various regional hot sauces, such as aji de tomate de arbol or aji criollo, which cut through the richness with a spicy kick and fresh acidity.
The layering technique enriches the cake’s flavor and texture, making it suitable as a main dish or a substantial side. Its ingredients and preparation highlight the sweet corn’s character balanced with soothing dairy and aromatic spices from onions and garlic.
Ingredients
- 6 cups corn kernels from about 6-8 fresh ears of corn - can also use frozen corn kernels (defrost first
- 3 cups cheese mozzarella or a fresh farmers cheese, plus more for topping if desired, grated or crumbled
- 1 cup diced white onions about ½ large onion
- 2 garlic crushed, cloves
- cornmeal about 1 cup
- ¼ cup heavy cream
- 2 egg
- salt to taste
Garnishes:
- tomato curtido salsa
- onion curtido salsa
- hot sauce Aji de tomate de arbol or tree tomato
- aji criollo hot sauce
Instructions
- Pre-heat the oven to 350F.
- Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
- Pour half of the corn mix into a pre-greased rectangular oven mold.
- Add a layer of cheese using the 2 cups of grated cheese. Add another layer with the rest of the corn mix.
- Cover with foil and bake in a pre-heated oven for about 45 – 50 minutes. It can served directly as is. If you want the extra cheesy version, then add some more grated cheese on top and turn on the broiler until the cheese is melted and golden, about 5 minutes/
- Serve warm with tomato and onion curtido, tree tomato hot sauce, and aji criollo.
User Reviews
Overall Rating
4.8
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