Cooking Chilean: Pastel de Choclo

  • 2 onions, finely chopped 
  • 2 Tablespoons olive oil 
  • 1.5 teaspoons table salt 
  • 1 bunch basil, finely chopped 
  • 8 ears of corn, cornels removed or 3 lbs of frozen sweet corn cornels, thawed, drained, and pressed dry. 
  • 4 eggs 
  • 1 cup milk 
  • 4-6 oz provolone cheese, sliced 

Preheat oven to 375F and spray a 9”x13” baking pan with oil.
Heat olive oil in a medium pan and heat over medium-high heat until shimmering. Add onions and sauté until softened and slightly browned. Add basil and continue to cook until the basil is wilted. Remove from heat and allow to cool.

Process corn in a food processor until much of the corn is creamy and some large pieces remain. Place in a large bowl. Mix in onion/basil mixture; Ensure mixture is room temperature then add eggs, milk and salt. Mix until incorporated.

Spread half the corn mixture into the prepared pan and cover with a layer of provolone cheese. Spread the remaining corn mixture over the cheese. Bake in oven for 50-90 minutes, until moisture has evaporated and top is golden brown. Baking time will depend on moisture content of corn (fresh, uncooked corn, requires a shorter cooking time).