Vegetarian ‘pastel de choclo’ / Vegetarische ‘pastel de choclo’

This dish is a vegetarian variation on the South American dish ‘pastel de choclo’. The main ingredients are corn, onions, black olives, raisins and hard-boiled eggs. Add some white cabbage and cheese on top of that, bake it in the oven, and you will get an amazingly delicious corn dish.

Type: dinner

Season: autumn, summer

Ingredients for 2 servings

  • 300gr corn (fresh or canned)
  • 2 eggs
  • 50gr black olives
  • 3 onions
  • 1 piece of garlic
  • handful of raisins
  • 1/6 of a white cabbage
  • block of cheese (around 75gr), for example Emmental
  • cumin, pepper, chili powder, paprika powder, basil

Ingrediënten voor 2 porties (Dutch)

  • 300gr maïs (vers of uit blik)
  • 2 eieren
  • 50gr zwarte olijven
  • 3 uien
  • 1 teentje knoflook
  • handvol rozijnen
  • 1/6 witte kool
  • blok kaas (ongeveer 75gr), bijvoorbeeld Emmental
  • komijn, peper, chilipoeder, paprikapoeder, basilicum


  1. Boil the eggs in a pot of water for 12 minutes.
  2. Chop the onions, olives and white cabbage in small pieces. Cut the eggs in thin slices. Grate the cheese.
  3. Bake the onion and garlic for 5 minutes.
  4. Add the white cabbage, cumin and paprika powder and cook for 5 minutes.
  5. Add the raisins, olives, corn, basil, pepper and chili powder. Add 3/4 of the cheese and continue cooking for 10 minutes.
  6. Spread half of the mixture over an oven dish. Cover with the egg slices. Add the rest of the mixture and spread the rest of the cheese on top. Bake for 20 minutes in an oven on 200 degrees.



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