Chilean pastel de choclo with scrambled egg and corn

Chilean Pastel de Choclo with Scrambled Egg and Corn: A Delicious and Hearty Dish
Looking for a hearty and delicious dish that will satisfy your cravings? Look no further than the Chilean pastel de choclo with scrambled egg and corn! This dish is a perfect combination of sweet and savory flavors, with a creamy texture that will leave you feeling satisfied and full.

To make this dish, you will need the following ingredients:

- 4 cups of fresh corn kernels
- 1 cup of milk
- 1/2 cup of butter
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 eggs, scrambled

To start, preheat your oven to 375 degrees F. In a large skillet, melt the butter over medium heat. Add the onion and peppers and cook until they are soft and translucent, about 5 minutes. Add the corn, cumin, paprika, salt, and black pepper and cook for another 5 minutes.
In a blender, puree the corn and milk until smooth. Pour the mixture into the skillet and stir to combine. Cook for another 5 minutes, until the mixture thickens.
Pour the mixture into a baking dish and top with the scrambled eggs. Bake for 30-35 minutes, until the top is golden brown and the filling is set.
The Chilean pastel de choclo with scrambled egg and corn is a perfect dish for any occasion. It is hearty enough to be a main course, but also makes a great side dish. The creamy texture of the corn and eggs is complemented by the savory flavors of the peppers and spices, making this dish a true crowd-pleaser.
Type of dish: Main course
Main ingredients: Corn, eggs, peppers
Cooking tips: Use fresh corn for the best flavor and texture. Be sure to cook the filling until it thickens, as this will help it set properly in the oven. Serve hot and enjoy!