Marshallese-style Corn Pie

Ingredients

In this Marshallese adaptation of the Chilean Pastel de Choclo, we incorporate the flavors and ingredients commonly found in Marshallese cuisine. The original dish is transformed by using coconut milk instead of regular milk, and adding tropical spices such as ginger, garlic, and turmeric. The crust is enhanced with the addition of coconut flakes, giving it a unique texture and flavor that reflects the tropical nature of Marshallese cuisine. We alse have the original recipe for Pastel de choclo, so you can check it out.

• 4 cups (800g) fresh corn kernels 4 cups (800g) fresh corn kernels
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (50g) coconut flakes 1/2 cup (50g) coconut flakes
• 2 tablespoons chopped fresh cilantro, for garnish 2 tablespoons chopped fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 42g, 10g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a blender, combine the fresh corn kernels and coconut milk. Blend until smooth.
3. 3.
   In a large skillet, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the corn mixture to the skillet and stir well. Cook for about 5 minutes, until the mixture thickens slightly.
5. 5.
   Stir in the ground turmeric, salt, and black pepper. Cook for an additional 2 minutes.
6. 6.
   In a separate bowl, combine the all-purpose flour and coconut flakes. Mix well.
7. 7.
   Pour the corn mixture into a baking dish. Sprinkle the flour and coconut flake mixture evenly over the top.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro before serving.

Treat your ingredients with care...

• Coconut flakes — Toast the coconut flakes in a dry skillet over medium heat until they turn golden brown. This will enhance their flavor and add a delightful crunch to the crust.

Tips & Tricks

• If fresh corn is not available, you can use frozen corn kernels as a substitute.
• For a spicier kick, add a pinch of cayenne pepper to the corn mixture.
• Serve the Marshallese-style Corn Pie with a side of fresh tropical fruit salad to complement the flavors.

Serving advice

Serve the Marshallese-style Corn Pie warm, straight from the oven. It can be enjoyed as a main dish accompanied by a fresh salad or as a side dish alongside grilled fish or chicken.

Presentation advice

To make the dish visually appealing, garnish the Marshallese-style Corn Pie with a sprinkle of chopped fresh cilantro. The vibrant green color will contrast beautifully with the golden crust.