Merkén Corn and Mushroom Pastelera with Baked Eggs and Chanco Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Grease a medium baking dish with 1 tablespoon of the butter.

2. 2

   2. Set aside 200 g (about 1 1/2 cups) of the corn kernels. Place the remaining corn in a blender with the milk and blend until thick and creamy, but not completely smooth.

3. 3

   3. Heat a large skillet over medium heat with the oil and the remaining butter. Add the onion and cook for 8 minutes, stirring, until soft and lightly golden.

4. 4

   4. Add the garlic, mushrooms, merkén, cumin, salt, and black pepper. Cook for 8 to 10 minutes until the mushrooms release their moisture and the mixture starts to brown. Add the chopped basil and stir for 30 seconds.

5. 5

   5. Pour the blended corn mixture, the reserved corn, and the sugar into the skillet. Cook over medium-low heat for 6 to 8 minutes, stirring often so it does not stick.

6. 6

   6. Add the dissolved cornstarch and cook 2 more minutes, stirring, until the pastelera thickens and becomes creamy. Taste and adjust salt if needed.

7. 7

   7. Transfer the mixture to the greased baking dish and level the top. Using a spoon, make 4 wells and crack 1 egg into each well.

8. 8

   8. Scatter the chanco cheese over the surface, leaving the yolks partly visible for a rustic look.

9. 9

   9. Bake at 200°C / 400°F for 18 to 22 minutes, until the egg whites are set, the yolks are still slightly soft, and the cheese is golden around the edges.

10. 10

    10. Let rest for 5 minutes before serving so the pastelera can settle. Serve hot, making sure each portion includes corn, mushrooms, egg, and cheese crust.