Pastelera de choclo (corn pudding)

Pastelera de choclo (corn pudding)

3.7 7 ratings

Prep. 10min

Total 1 h

6 portions

Ingredients

frozen sweetcorn kernels
1000 g
fresh basil leaves
6
onions cut into quarters
450 g
extra virgin olive oil
50 g
paprika to taste
1 - 2 tsp
unsalted butter to grease
sea salt
2 tsp
sugar plus extra to sprinkle
45 g
milk
100 g
ground black pepper
1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 662.9 mg

Protein 7 g

Calories 1204.1 kJ / 287.8 kcal

Fat 11.4 g

Fiber 4.8 g

Saturated fat 2 g

Carbohydrates 46.7 g

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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