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“This is a mashed corn bake - a typical Chilean dish, delicious savory or sweet! It is lovely served in individual clay ramekins - if you have them.”
6-8 ramekins

Ingredients Nutrition


  1. Melt margarine in a saucepan over med heat. Add onions and cook until caramelized.
  2. Add grated corn. It is best to use fresh corn but will also work with frozen.
  3. Turn heat to low. Slowly add milk (or soymilk), stirring constantly. Continue to stir as corn cooks. This will take approximately 15 minutes.
  4. Remove from heat and allow to cool for approximately 15 minutes.
  5. Preheat oven to 350°F
  6. Whisk eggs, salt and pepper. Mix into the cooled corn mixture.
  7. Pour mixture into greased ramekins or a shallow baking dish. Bake for 25-30 minutes (for ramekins), or 35-40 minutes (for baking dish), or until centre appears set.
  8. Garnish: For sweet - sprinkle sugar on each; For savory - place one basil leaf in the centre of each ramekin.
  9. Serve hot. Typically, sugar is set on the table for those that would like to add a little more to their pastelera as they eat through the sugar on top!

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