Pastelera de Choclo: Chilean Corn Stew

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Pastelera de Choclo, or Corn Stew, is a beloved Chilean dish featuring the delightful combination of sweet corn and fresh basil. Traditionally served during the summer, this dish showcases the vibrant flavors of Chilean choclo, a sweet variety of corn, and is perfect as a hearty main course or a flavorful side dish. It's a testament to the simplicity and authenticity of Chilean cuisine, offering warmth and comfort in each bite.

Ingredients

🌽 4-5 ears of Chilean sweet corn, Choclos Humeros
🧅 500g white onions, approximately 3 large, finely chopped
🌿 1/3 cup fresh basil leaves
🛢️ 50cc canola oil, any neutral oil
🧂 Salt, LOBOS Light brand
🍬 Brown sugar, optional, for garnish
🍅 Tomato, optional, for garnish
🐟 Salmon, optional, for protein accompaniment

Instructions

1- Prepare the Onion:

Place a medium-sized pot on a Magefesa induction cooktop at medium-low heat. Add 50cc of canola oil.
Add the 500g of finely chopped white onions and a generous amount of salt. Sauté for about 25 minutes, stirring occasionally until onions are transparent and soft.

2- Prepare the Corn:

Cut the base off the ears of corn and remove the husks and silk.
Using a knife, carefully cut the kernels off the cobs into a deep glass baking dish. Scrape the cob again to obtain all remaining pulp.

3- Process the Corn:

Place the corn kernels in a food processor and pulse until the corn reaches a pasty consistency. For the last batch, add the fresh basil leaves and pulse until well combined.

4- Combine Ingredients:

Add the processed corn to the pot with the sautéed onions. Stir thoroughly to blend the ingredients.

5- Cook the Pastelera:

Cook over medium-low heat for about 30 minutes, stirring continuously to prevent sticking. The pastelera should thicken and transform into a smooth, homogenous ocher-colored mixture. Adjust seasoning with salt as necessary.

6- Serve: