Creamy Corn Pie with Chimichurri Mushrooms and Cheese Crust

Name: Creamy Corn Pie with Chimichurri Mushrooms and Cheese Crust
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: Argentina
Ingredients: 1.1 lb pumpkin, cubed; 3 cups corn kernels; 1 cup milk; 2 tbsp butter; 4 oz semi-hard cheese, grated; 14 oz fresh mushrooms; 1 1/2 cups onion; 1 cup red bell pepper; 3 cloves garlic; 2 tbsp olive oil; 1/2 cup fresh parsley; 1 tsp dried oregano; 1 tbsp red wine vinegar; 1/2 tsp ground chili flakes; 1 tsp sweet paprika; 2 tbsp fine cornmeal; 1 1/2 tsp salt; 1/2 tsp black pepper

An original recipe inspired by the Argentine table: a savory base of sautéed mushrooms with onion and mild chimichurri, topped with a creamy corn and pumpkin mash, then baked with cheese until golden. Comforting, flavorful, and perfect for sharing.

25 minPrep

45 minCook

70 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

500 g pumpkin, cubed (without peel)
400 g corn kernels (fresh or congelados)
250 ml milk (for the puree)
30 g butter (divided)
120 g semi-hard cheese, grated (tipo pategrás or mozzarella firme)
400 g fresh mushrooms (thinly sliced)
200 g onion (chopped diced small)
120 g red bell pepper (chopped small)
9 g garlic (chopped)
30 ml olive oil (divided)
15 g fresh parsley (chopped)
2 g dried oregano
15 ml red wine vinegar (for the chimichurri)
1 g ground chili flakes
2 g sweet paprika
20 g fine cornmeal (for dar cuerpo al puree)
8 g salt (or a taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

247 kcal

Calories

10.2 g

Protein

24.8 g

Carbs

12.6 g

Fat

4.1 g

Fiber

20.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1/2 tablespoon olive oil.
2
2. Cook the pumpkin in boiling water with a pinch of salt for 12 to 15 minutes, until very tender. Drain well.
3
3. In another pot, cook the corn kernels for 5 minutes in boiling water. Drain and set aside.
4
4. Place the cooked pumpkin, corn, milk, fine cornmeal, 15 g butter, 1/2 teaspoon salt, and a pinch of black pepper in a pot. Cook over medium heat for 4 to 5 minutes, stirring, and mash partially to create a creamy texture with some kernels left whole. Set aside.
5
5. For the mild chimichurri, mix the parsley, dried oregano, red wine vinegar, 1 tablespoon olive oil, ground chili flakes, sweet paprika, half of the chopped garlic, 1/4 teaspoon salt, and a pinch of black pepper in a bowl.
6
6. Heat the remaining 1/2 tablespoon olive oil and the remaining 15 g butter in a large skillet. Add the onion and red bell pepper and cook for 5 minutes until softened.
7
7. Add the fresh mushrooms and cook for 6 to 8 minutes, until they release their moisture and begin to brown. Add the remaining garlic, 1/2 teaspoon salt, and a little black pepper. Cook 1 minute more.
8
8. Remove the skillet from the heat and mix the mushrooms with half of the mild chimichurri to season the filling.
9
9. Spread the mushroom mixture in the baking dish. Top with the creamy corn and pumpkin mash, smoothing the surface with a spoon.
10
10. Sprinkle the grated semi-hard cheese on top and bake for 20 to 22 minutes at 200 °C / 400 °F, until bubbling around the edges.
11
11. If you want a deeper golden crust, broil for 2 to 3 minutes at 230 °C / 450 °F, watching carefully so it does not burn.
12
12. Let rest for 5 minutes before serving. Finish with the remaining mild chimichurri over the top or on the side.

Chef tips

For a more rustic texture, mash only half of the corn and leave the rest whole. Drain the mushrooms well so the pie does not turn watery.

Substitutions

You can replace the pumpkin with sweet potato, and the semi-hard cheese with firm grated mozzarella or fontina. If you do not have red wine vinegar, use a smaller amount of apple cider vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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