Name: Pastel de choclo - corn cake
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4
Ingredients: 2 large eggs; 500g frozen sweetcorn defrosted; 75g butter melted and cooled; 2 tsp cornflour; 1 ½ tbsp baking powder; 1 tbsp granulated sugar; oil for greasing; 100g feta cut into small cubes; 25g Botija Peruvian or Kalamata olives sliced

Home
Recipes
Pastel de choclo - corn cake

Pastel de choclo - corn cake

Good Food team

Save recipe

Serves 4

More effort

Prep: 15 mins

Cook: 1 hr and 45 mins

A star rating of 4 out of 5.1 ratingRate

loading...

Martin Morales' recipe for this Peruvian sweetcorn, feta and olive side dish is adapted from his book, Ceviche

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lomo saltado (Beef stir-fry)

A star rating of 4.8 out of 5.9 ratings

Ensalada Sierra (Andean quinoa salad)

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

2 large eggs
500g frozen sweetcorn

defrosted
75g butter

melted and cooled
2 tsp cornflour
1 ½ tbsp baking powder
1 tbsp granulated sugar
oil

for greasing
100g feta

cut into small cubes
25g Botija Peruvian or Kalamata olives

sliced

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal396
fat25g
saturates14g
carbs32g
sugars15g
fibre2g
protein10g
salt3.1g

Method

step 1

Heat oven to 120C/100C fan/gas 1/2. Grease a 20 x 20cm cake tin and line with baking parchment. Separate the eggs. Put the yolks in a food processor or blender with the sweetcorn and blitz to a rough purée. Tip the blended mixture into a large bowl and stir in the butter, cornflour, baking powder, sugar and 1/2 tsp salt. Mix thoroughly.
step 2

Whisk the egg whites until they have reached the stiff peak stage. Gently fold the egg whites into the corn mixture using a large metal spoon until completely incorporated, keeping as much air in the mixture as possible.
step 3

Spread the corn batter over the base of the tin with a spatula. Sprinkle over the cubes of cheese and push them into the mixture so they are almost completely covered.
step 4

Cook for 1 hr 45 mins until firm and golden and shrinking slightly from the sides. Remove from the oven and leave to cool for at least 15 mins before cutting into chunks and serving, scattered with olives. Leftovers will keep in the fridge until the next day.

Recipe from Good Food magazine, July 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now