Argentinian Corn Pie, or Pastel de Choclo, is a dish that beautifully balances sweet and savory flavors. I was so intrigued the first time I tried it, and now it’s a recipe I love to make when I’m craving something unique and comforting. It’s a savory pie with a creamy, slightly sweet corn topping that’s just delicious.
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The combination of the creamy corn filling, the hard-boiled egg, and the savory sautéed onion creates a wonderful variety of textures and tastes. It’s all baked in a flaky pie crust until golden and bubbly. It’s a hearty and satisfying dish that’s perfect for a family meal.
I find this recipe to be a fantastic way to use corn, and it introduces a taste of South American cuisine that is both accessible and incredibly flavorful. It’s a must-try for any adventurous home cook.
📝 Ingredients You’ll Need
- Corn: 2 cups frozen corn
- Pie Crust: 1 (9-inch) unbaked pie crust
- Onion: ¾ cup, chopped
- Milk & Cornstarch: 2 cups milk, ¼ cup cornstarch (for the sauce)
- Butter: ¼ cup
- Eggs: 1 hard-boiled egg (chopped), plus 1 egg for an egg wash
- Seasoning: 1 tsp ground nutmeg, ½ tsp salt, ½ tsp black pepper
- Oil: 1 tbsp vegetable oil
👨🍳 Step-by-Step Instructions
- First, I hard-boil an egg. While that’s cooking, I blanch the frozen corn in boiling water for a couple of minutes, then drain and set it aside. I also preheat my oven to 380°F (195°C).
- In a skillet, I heat the vegetable oil and sauté the chopped onion for about 6 minutes until it’s soft and translucent. This forms the savory base of the filling.
- Next, I make the creamy sauce. In a saucepan, I whisk together the milk and cornstarch until smooth. I add the butter, nutmeg, salt, and pepper, and cook over medium heat, stirring frequently, until the butter is melted and the sauce has thickened.
- I gently fold the cooked corn and the chopped hard-boiled egg into the thickened sauce. Then, I pour this delicious, creamy filling into the unbaked pie crust.
- To get that beautiful golden finish, I beat another egg and brush it all over the top crust. I bake the pie for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Making a good crust is an art, similar to how I learned to appreciate the art of photography by reading guides on using the golden hour.
🍽️ Serving Suggestions
I like to let the corn pie rest for a few minutes after it comes out of the oven. This helps the filling set, making it easier to slice and serve. It can be served warm as a main course for lunch or a light dinner.
A simple green salad on the side provides a fresh, crisp contrast to the rich and creamy pie. It’s a wholesome and satisfying meal that’s a little different from the usual, and it always gets rave reviews from my family and friends.
It’s a great example of how simple ingredients can be transformed, a concept I also appreciate when finding ways to repurpose old technology.
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