Chilean Corn and Leek Bake with Merkén Seed Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and lightly grease a medium baking dish with a little of the olive oil.

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   2. In a large skillet, melt the butter with the remaining olive oil over medium heat. Add the white onion and leeks and cook for 6 to 8 minutes until soft. Stir in the garlic and cook 1 minute more.

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   3. Add the corn kernels to the skillet, mix well, and cook for 4 minutes. Season with salt, black pepper, and 1 teaspoon of merkén.

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   4. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute so it cooks without browning too much.

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   5. Pour in the whole milk gradually, stirring constantly, until a creamy mixture forms. Cook for 3 to 4 minutes over medium-low heat until slightly thickened.

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   6. Remove from the heat and add the fresh basil, half of the grated chanco cheese, and the beaten eggs. Mix quickly so everything combines evenly.

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   7. Transfer the mixture to the greased baking dish and smooth the surface with a spoon.

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   8. In a small bowl, combine the breadcrumbs, pumpkin seeds, the remaining grated chanco cheese, and the remaining teaspoon of merkén. Scatter this crust over the bake.

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   9. Bake for 25 minutes at 200 °C / 400 °F, or until the top is golden and crisp and the filling is bubbling around the edges.

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    10. Let rest for 5 minutes before serving so it sets better. Serve hot.