Ingredients with Measurements:
- 6 ears of corn, kernels removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup milk
- 2 tablespoons butter
- 1 egg
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Grill
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a large skillet, sauté onion, garlic, and red bell pepper in olive oil until softened.
3. Add ground beef, cumin, paprika, salt, and pepper. Cook until beef is browned.
4. In a separate pot, cook corn kernels in boiling water for 5 minutes. Drain and set aside.
5. In a blender, puree cooked corn with milk and butter until smooth.
6. In a mixing bowl, whisk together egg and Parmesan cheese. Add corn mixture and stir until combined.
7. Spread half of the corn mixture into the bottom of a 9x13 inch baking dish.
8. Spoon beef mixture over the corn layer.
9. Top with remaining corn mixture.
10. Place baking dish on the grill and close the lid. Cook for 25-30 minutes, or until the top is golden brown and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 360
Fat: 20g
Carbohydrates: 25g
Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Parmesan cheese can be substituted with cheddar or Monterey Jack cheese.
Variations:
- Add diced green chilies for a spicy kick.
- Use leftover shredded chicken instead of ground beef.
- Top with sliced avocado and fresh cilantro before serving.
Tips and tricks:
- Make sure to spread the corn mixture evenly over the beef layer to prevent the filling from leaking out.
- If the top is browning too quickly, cover the baking dish with foil.
- Let the pastel de choclo cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pastel de choclo on a large platter with a side salad and fresh bread.
Garnishes:
Garnish with fresh cilantro and a sprinkle of paprika.
Pairings:
Pair with a Chilean red wine, such as Carmenere.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Grilled vegetables, such as zucchini and bell peppers
Troubleshooting advice:
- If the filling is too runny, add more cornmeal to the corn mixture.
- If the top is not browning, place the baking dish under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pastel de choclo is a traditional Chilean dish that dates back to the pre-Columbian era. It is typically made with ground beef, corn, and onions, and is often served during special occasions.
Flavor profiles:
This dish is savory and slightly sweet, with a creamy corn filling and a spiced beef layer.
Serving suggestions:
Serve hot with a side salad and fresh bread for a complete meal.
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Region: Chilean