Creamy Corn Pudding

Creamy Corn Pudding

This is one of my favorite corn puddings. It is a creation of our celebrity chef Gaston Acurio, and I love it because it’s very creamy and tasty. The recipe belongs to the cookbook collection Las Cocinas del Perú, published several years ago in Peru. When you try it you will know why I like it so much.

I always make the filling first to have it ready and at room temperature when I assemble the dish. This filling is almost the same used for arroz tapado and to make our delicious papas rellenas.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, chopped
  • 1 lb ground meat
  • 2 tablespoons tomato paste
  • Salt and pepper
  • 10 black olives, sliced
  • 3 tablespoons raisins
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons parsley or cilantro leaves, chopped
  • 3 tablespoons butter or vegetable oil
  • 6 corn, processed in the blender until very smooth
  • 1 cup evaporated milk
  • Salt and pepper
  • 1 egg
Read the whole recipe on Peru Delights