Tarta de Choclo (Corn Tart)

A creamy corn filling that melts in your mouth, encased in a golden crust. The melted cheese adds a salty note that perfectly balances the grain's natural sweetness.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 827
• Protein: 24 g
• Carbs: 75 g
• Fat: 47 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 500 g Corn ( drained )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Egg ( beaten )
• 200 ml Cream
• 100 ml Whole milk
• 100 g Emmental cheese ( grated )
• 1 tbsp Corn starch
• 2 tbsp Extra virgin olive oil
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Choclo Corn ( drained )

Instructions

1. Sauté the onions

   In a skillet with olive oil, sauté the sliced onions. They should become translucent and tender, without browning to avoid bitterness.

2. Prepare the corn mixture

   Add the drained sweet corn and choclo corn to the onions. In a bowl, dissolve the cornstarch in cold milk, then pour over the corn mixture with the cream. Stir until the sauce thickens and coats the spoon.

3. Bind and season

   Off the heat, stir in the beaten eggs, half of the emmental, salt, pepper, and nutmeg. The scent of nutmeg should be present without overpowering the corn.

4. Assembly and baking

   Line a mold with the shortcrust pastry. Pour in the preparation and sprinkle with the remaining cheese. Bake at 180°C. The pastry should be golden and crisp, and the top well browned.

Chef's tips

• If the mixture is too liquid, reduce it further in the pan before adding the eggs.
• Let the tart rest for 10 minutes after baking so the filling sets, making it easier to slice.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the pastry's crispness.