Pastel de Choclo

Corn Cake

  1. Peruvian Pastel de Choclo Recipe
  2. How to Prepare Corn Cake
  3. Ingredients
  4. Method
  5. Additional information

Peruvian Pastel de Choclo Recipe

Corn Cake is a sweet for which I am nostalgic, I relate it to my grandparents, since according to my perception years ago it had more presence in our homes. I remember that my uncle bought it from the baker who passed by at six in the evening every day. We ate it until we were cloying for a whole week.

How to Prepare Corn Cake

Peruvian Recipe of Corn Cake
Corn Cake

In different countries the recipes vary, with similar ingredients and even others have radically changed the form making it a dish. In Peru we have the recipe as a cake, the consistency derives from it. We have as a result the delicious and typical corn cake. We hold this recipe very highly, and history testifies and confirms it.

🔪 Prep Time20 minutes
🍲 Cook Time1 hour 15 minutes
⏲️ Total Time1 hour 35 minutes
🍽️ Servings12 servings
🔥 Calories358 calories


  • 4 cups of small kernel shelled corn
  • 3/4 cup of evaporated milk
  • 1/2 cup sugar
  • 1/2 cup of flour
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup of raisins
  • 1 teaspoon of baking powder
  • 1 teaspoon of anise
  • 1 pinch of salt


  1. In a blender add the corn, evaporated milk and oil. Blend slightly.
  2. Keep adding the ingredients, add the eggs and sugar.
  3. Blend little by little while you add the ingredients. Put the teaspoon of baking powder. Add a pinch of salt and the teaspoon of anise.
  4. Look at the consistency, that the flour is not so loose and made. I mention this because if it is very loose it will take a long time to cook. It has to be relatively thick.
  5. Grease with butter and flour the mold where you will bake it.
  6. Pour the mixture and add the raisins. Try to make these sink.
  7. Heat the oven to 180° C and let it bake for 1 hour. Insert the toothpick to see if it is already cooked. If it's missing, leave it for another 15 minutes. Check constantly.
Related:  Mazamorra de Durazno

Additional information

The Pastel de Choclo has a reference to Peruvian cuisine, many affirm that it originates from Peru and many Chileans defend that the origin is from Chile. Ricardo Palma, the Peruvian writer in his book «Peruvian Traditions» refers to this.

Corn cake is mentioned in a banquet offered by the Dominicans and even, An old recipe from the Poor Clare nuns of Lima has been rescued in the book "Peru and its delicacies" .

I learned to prepare it for the love of memories and so that it can always return home, to our table, as it used to be before and because my family lives happily eating it from time to time.

It is simple and pleasant. My children are now fans of this cake that accompanies them in their lunch box, interspersing it with the apple pie, Orange cupcake and other sweet treats.

How did you like the Pastel de Choclo? Leave us your answer below. Comment, rate and share on all your social networks with friends and family.

If you like desserts and sweets, below is a list of delicious recipes:

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Corn Cake
User Review
5 (1 vote)

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