Pastel de choclo
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- Mashed corn:
- 6 corncobs (tender ears of corn)
- 0.75 cup whole milk
- 1 cup (0.75 cup brown sugar +0.25 cup brown sugar)
- 1 egg
- GOYA® Extra Virgin Olive Oil
- 2 onion
- 2 tbsp yellow chili paste
- salt and pepper to taste
- For the filling:
- 3 tbsp GOYA® Extra Virgin Olive Oil
- 1 onion
- 3 cloves of garlic
- salt and pepper to taste
- 1 lbs ground or minced beef
- 1.7 oz raisins
- 1.7 oz GOYA® Manzanilla Sliced Green Olives
- 2 hard boiled eggs
PREPARATION
1
Cut the corn off the cob and blend the corn kernels with the milk, brown sugar, and egg.
2
In a pan, add a splash of GOYA® Extra Virgin Olive Oil and when hot, add the onion and yellow chili paste.
3
Add the corn paste and season to taste. Cook until the corn is glossy.
4
Put to one side.
5
For the filling, add a splash of GOYA® Extra Virgin Olive Oil to a frying pan and fry the second onion together with the garlic.
6
Add the minced meat and cook until browned. Season to taste and remove the pan from the heat.
7
Preheat the oven to 360° F.
8
Coat an ovenproof casserole dish in olive oil to prevent the corn mixture from sticking. Place half of the corn mixture into the dish.
9
Next, top with the stuffing, raisins, GOYA® Manzanilla Sliced Green Olives and chopped hard boiled eggs.
10
Finally, cover with the rest of the corn mixture evenly and sprinkle with ¼ of the brown sugar.
11
Cook for 15 minutes and then serve.
