Chilean corn gratin (choclo pastel)

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Chilean corn gratin (choclo pastel)

Chilean corn gratin (choclo pastel)

Number of people

2 cans of canned corn

4 tablespoons of sugar

1 teaspoon dried basil

3 pieces of undercooked roasted chicken (1 per person)

25 g melted butter + a little to butter the dish

Black pepper

Preparation: 10 min
Cooking time: 30 min
Step 1
Preheat the oven to 200°C.
Step 2
Drain the corn and blend it with 2 tablespoons of sugar, basil and melted butter to obtain a coarse purée (add a little conservation liquid if the mixture is too pasty). Season generously with pepper, but do not add salt.
Step 3
Butter a gratin dish, arrange the chicken pieces, skin on top and cover with the corn purée.
Step 4
Sprinkle with remaining sugar and bake for 30 minutes, finishing with a few minutes of grilling if the top is not brown enough.
Step 5
Serve hot.
Author's note
Rustic Chilean dish for those who love sweet and sour cuisine. Can also be done without chicken: simple, super fast and nutritious.

I add my grain of salt

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