Vegetarian Pastel de Choclo
Recipe type: Appetizer
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tomato, chopped
  • ½ bell pepper, chopped
  • 1 package mushrooms, chopped
  • 1 tbsp tomato paste
  • 2 tsbp red wine vinegar
  • ½ tsp aji amarillo paste, or cayenne pepper
  • Salt and pepper
  • 1 cup pitted and chopped Botija or Alphonso olives
  • ⅓ cup raisins
  • 1 cup milk
  • 1 ½ cup frozen corn
  • 1 cup corn meal
  • 6 tbsp butter
  • 3 eggs
  • 1 tsp aniseed
  1. Melt the coconut oil in a pan over medium heat, and sautee the onion and garlic, stirring frequently, for 5 minutes.
  2. Add the tomato, bell pepper, mushrooms, tomato paste, red wine vinegar, chili paste or powder, salt and pepper, and cook for 5 more minutes, stirring occasionally.
  3. Add the black olives and raisins, stir, and turn the heat off. Put the lid on, and set aside.
  4. Preheat the oven to 350F.
  5. Bring the milk and frozen corn to a boil in a small pan, and turn the heat off immediately.
  6. Add the cornmeal and beat quickly with a wire whisk until it is dissolved and a dough forms. Add the butter and keep mixing until it melts.
  7. Transfer the dough to a blender, and process with the eggs, salt, and pepper.
  8. Pour half the corn mixture in a 9 x 5 inch non stick loaf pan. Add the filling, and then pour the rest of the corn on top.
  9. Sprinkle with aniseed and bake for 40 minutes.
  10. Let it cool for at least 15 minutes before cutting.
Recipe by PERU DELIGHTS at