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Pastel de Choclo y Pollo (Corn and Chicken Cake)

Pastel de Choclo y Pollo (Corn and Chicken Cake)

Erica Dinho
5 from 11 votes
Servings 4


  • 5 cups of corn kernels
  • 2 cups of grated mozzarella cheese
  • ½ cup chopped white onions
  • 2 garlic cloves crushed
  • ¼ cup corn meal
  • ½ cup of heavy cream
  • 3 large eggs
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 chicken breast cooked and shredded


  • Pre-heat the oven to 350F. Grease a baking pan.
  • Place the corn kernels, 1 cup of cheese, onions, garlic, corn meal, cream, eggs,sugar, salt and pepper in the food processor, process until everything is pureed.
  • Pour half of the corn mixture into the prepared baking pan. Add the shredded chicken and the rest of the cheese. Then add another layer with the rest of the corn mixture.
  • Cover with aluminum foil and bake for about 35 to 40 minutes. Serve warm with a salad on the side.
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