Ecuadorian•comfort

Pastel de choclo con queso or pastel de humita savory corn cake

Pastel de choclo con queso or pastel de humita is a savory baked fresh corn and cheese cake or casserole dish from South America.

Ingredients

Quantities are shown as originally provided.

6 cups of corn kernels (from about 6-8 fresh ears of corn – can also use frozen corn kernels (defrost first))
3 cups of grated or crumbled cheese (mozzarella or a fresh farmers cheese, plus more for topping if desired)
1 cup diced white onions (about ½ large onion)
2 garlic cloves (crushed)
About 1 cup corn meal
¼ cup of heavy cream
2 eggs
Salt to taste
Tomato and onion curtido salsa
Aji de tomate de arbol or tree tomato hot sauce
Aji criollo hot sauce

1
Pre-heat the oven to 350F.
2
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.
3
Pour half of the corn mix into a pre-greased rectangular oven mold.
4
Add a layer of cheese using the 2 cups of grated cheese. Add another layer with the rest of the corn mix.
5
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/
6
Serve warm with tomato and onion curtido, tree tomato hot sauce, and aji criollo.