Creamy Corn Pudding

There are many different ways to make corn pudding, but this is one of my favorite. It’s a creation from Peru’s most celebrated chef, Gaston Acurio, and I love it because it’s very creamy and tasty. The recipe belongs to the cookbook collection Las Cocinas del Perú, published several years ago in Peru. When you try it you will understand why I like it so much.

I always make the filling first to have it ready and at room temperature when I prepare the pudding. This filling is almost the same as the one used for arroz tapado and to make our delicious papas rellenas.

If the corn is tender the pudding will be softer and creamier. If the only corn you find is ripe (i.e. starting to harden), the pudding will have a different texture; still good but not as good.

Keep in mind that this recipe is made with Peruvian giant kernel corn. If you’re abroad you won’t be able to find it fresh, so use regular corn, but omit the sugar in the recipe and double the corn.

As a side dish I like to serve a nice and fresh carrot salad with sliced aguaymantos (golden berries) or cherry tomatoes, and fresh oregano leaves from my herb garden. A green salad would be perfect too.

Creamy Corn Pudding
Author: 
Recipe type: Appetizer / Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Filling:
  • 3 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, chopped
  • 2 tablespoons ají amarillo paste
  • 1 lb ground meat
  • 2 tablespoons tomato paste
  • Salt and pepper
  • 10 black olives, sliced
  • 3 tablespoons raisins
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons parsley or cilantro leaves, chopped
  • Corn dough:
  • 3 tablespoons butter or vegetable oil
  • ½ cup finely chopped onion
  • ½ cup ají amarillo paste
  • kernels from 6 corns, processed in the blender until very smooth or a food processor if it's easier.
  • 1 cup evaporated milk
  • Salt and pepper
  • ½ cup sugar (aprox.)
  • 1½ cup grated Parmesan cheese, divided
  • 1 egg
Instructions
  1. Filling:
  2. Heat the oil in a skillet over medium heat. Add and stir the onion, garlic and aji amarillo paste until everything is soft but not golden brown.
  3. Add the ground meat and cook until the color changes. Add the tomato paste, salt and pepper.
  4. Turn off the heat and add the black olives, raisins, hard-boiled egg and parsley. Reserve
  5. Corn dough:
  6. Preheat the oven to 350°F.
  7. In a saucepan heat the butter or the oil over medium heat. Add the onion and aji amarillo paste and cook for about 5 minutes or until the onion is very soft.
  8. Add the processed corn and the evaporated milk, and stir until the corn looks glossy and thick. Add sugar, a little at a time, to suit your taste. If you think ½ cup is too much add only a couple of tablespoons (depends on how sweet you like it).
  9. Turn off the heat. Add half the Parmesan cheese and the egg, stirring well.
  10. Assemble in a baking pan by pouring half of the corn dough.
  11. Over this pour the filling.
  12. Cover with the remaining corn dough.
  13. Sprlinkle with the remaining Parmesan cheese and bake for 45 minutes or until it's golden brown and bubbly. Take out of the oven. Cool for a few minutes and serve.

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Comments

  1. Este pastel de choclo se ve BUENAZO!!!!!!!!!

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