Budín de Choclo (Fresh Corn Pudding)

Andrea and Jose Ayala
Budín de Choclo (Fresh Corn Pudding) on wooden board with salad
Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 50 mins
  • Passive time 10 mins
  • Ready time 75 mins

An ode to simplicity, this is a delightful meat free version of a traditional Chilean dish.

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  • 4 cups fresh corn
  • 1 cup soy milk or any plant-based milk
  • 1 onion
  • 3 tablespoon of plant-based butter
  • 15 basil leaves
  • 1 tablespoon olive oil
  • a pinch of salt


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.


Additional notes

“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

Other options:

—  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!