Peruvian Corn Pie
Nothing like a cooking challenge to get me out of my funk, and in this case it’s a cooking challenge from /52weeksofcooking featuring Peruvian cuisine. My experience with Peruvian food is limited to one night back in middle school at the Girl Scout house Our Cabana. While the house is in Mexico, they do regional dishes to reflect the Girl Guides/Scouts staying there and for my visit that included a night filled with Peruvian treats! While most of them were not vegetarian friendly, something that mattered even then, there was this one corn dish that was fantastic: Pastel de Choclo. The closest translation I got was Corn Pie, and thanks to Google it was rather easy to find a few variations of this tasty treat! From there I just replaced the meat with some beans and increased the vegetables – which is about as easy as it gets.
The best part about this dish is that it changes every time I make it, primarily based on what’s in season. It can also be easily adapted for Gluten Free or Vegan dining by using a GF or Vegan friendly cornbread recipe. While this probably takes away from some of the authenticity of the dish, it always brings back some awesome memories – and there’s nothing wrong with that!