Budín de Choclo (Fresh Corn Pudding)
An ode to simplicity, this is a delightful meat free version of a traditional Chilean dish.
Blend together the fresh corn, the soy milk and the basil.
Meanwhile, stir-fry the chopped onion with olive oil until it’s slightly gold. Turn off the heat and add the butter.
Mix the blended corn with the onion and add some salt. Be careful, the batter shouldn’t be too salty. Optionally, add 1 teaspoon of baking soda.
Fill ¾ of a greased mould with the mix.
Bake at 200°C/400°F/gas mark 6 for 30-45 minutes. Let it rest for at least 10 minutes and serve.
“An ode to simplicity. Serve it with tomato salad or ‘pebre’ (Chilean condiment). Sweet or salty, always delightful and heart-warming.”
Recipe courtesy of Andrea and Jose Ayala
— Replace the mashed potatoes in a vegan shepherd’s pie with the corn batter, and you’ll get a vegan “Pastel de Choclo”. Super tasty!
— To get a sweet version, add a bounteous layer of sugar before baking. You can also put some sugar when it gets cold and some ground cinnamon, condensed milk or honey. Don’t be afraid – the spice of the basil and the onion match perfectly with extra sweet stuff. A very delicious treat!