Pastel de Choclo (South American Corn and Beef Casserole)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Blender
- Skillet
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 4 cups Peruvian choclo or 6 ears of yellow corn
- 3 tablespoons vegetable oil
- 1 red onion, diced
- 2 garlic cloves, chopped, divided
- ⅓ cup olive oil
- 1 pound ground beef
- 2 teaspoons kosher salt, divided
- 1 yellow onion, diced
- 1½ cup half-and-half milk, or ½ cup non-dairy creamer
- ½ cup unsalted butter or non-dairy butter, divided
- 3 tablespoons sugar (if one using yellow corn, you can skip the sugar)
- ⅛ teaspoon pepper
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