Pastel de choclo - corn cake

Pastel de choclo - corn cake

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(1 ratings)

Prep: 15 mins Cook: 1 hr, 45 mins

More effort

Serves 4
Martin Morales' recipe for this Peruvian sweetcorn, feta and olive side dish is adapted from his book, Ceviche

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal396
  • fat25g
  • saturates14g
  • carbs32g
  • sugars15g
  • fibre2g
  • protein10g
  • salt3.1g
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  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 500g frozen sweetcorn, defrosted
  • 75g butter, melted and cooled



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp cornflour
  • 1½ tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp granulated sugar
  • oil, for greasing
  • 100g feta, cut into small cubes



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 25g Botija Peruvian or Kalamata olives, sliced
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…


  1. Heat oven to 120C/100C fan/gas 1/2. Grease a 20 x 20cm cake tin and line with baking parchment. Separate the eggs. Put the yolks in a food processor or blender with the sweetcorn and blitz to a rough purée. Tip the blended mixture into a large bowl and stir in the butter, cornflour, baking powder, sugar and 1/2 tsp salt. Mix thoroughly.

  2. Whisk the egg whites until they have reached the stiff peak stage. Gently fold the egg whites into the corn mixture using a large metal spoon until completely incorporated, keeping as much air in the mixture as possible.

  3. Spread the corn batter over the base of the tin with a spatula. Sprinkle over the cubes of cheese and push them into the mixture so they are almost completely covered.

  4. Cook for 1 hr 45 mins until firm and golden and shrinking slightly from the sides. Remove from the oven and leave to cool for at least 15 mins before cutting into chunks and serving, scattered with olives. Leftovers will keep in the fridge until the next day.

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Comments, questions and tips

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17th Apr, 2019
I really liked this cake, it worked perfectly with a vinegary salad. I used canned corn instead which had a great amount of sweetness. I also don't have a blender or food processor, so I pounded the corn in a mortar and pestle as best I could and the texture still worked well! I even added a few full grains of corn for a bit of juiciness. I think it required a little more flour to hold the structure better though. After baking the cake had a really nice crispy crust on top due to sprinkling the sugar on top instead of adding it to the mix. It tasted so nice that olives were not required. Will be making it again until it's perfect.
12th Jul, 2017
It's definitely too low a heat to cook it through. At the end of 2 hours, the inside was still uncooked. Ultimately turned the oven to 190ºC for 30 mins to cook it through. Also needs some more spice if it's to be eaten by itself. We ate it with a chorizo and bean stew, so it was fine.
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