Gratinated Corn and Green Bean Pastelera with Merkén Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F and lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   2. In a large skillet, heat the butter with the remaining vegetable oil over medium heat. Add the diced white onion, 1/2 teaspoon of the merkén, ground cumin, salt, and black pepper. Cook for 5 to 6 minutes until the onion is soft and fragrant.

3. 3

   3. Add the green beans to the skillet and sauté for 4 minutes, until bright green and just tender. Add the chopped basil, stir well, and cook 30 seconds more. Remove from the heat.

4. 4

   4. Place the corn kernels in a blender or food processor with the whole milk, cornstarch, and sugar. Blend until thick but still slightly textured.

5. 5

   5. Pour the corn mixture into a medium saucepan and cook over medium heat, stirring constantly for 8 to 10 minutes, until thick and creamy. Adjust with a little more salt if needed.

6. 6

   6. Mix the onion and green bean preparation into the thick corn cream. Transfer everything to the greased baking dish and smooth the surface with a spoon.

7. 7

   7. Scatter the shredded chanco cheese or mozzarella on top and sprinkle the remaining merkén evenly over it.

8. 8

   8. Bake at 220 °C / 425 °F for 15 minutes. Then, if you want a deeper golden crust, broil for 2 to 3 more minutes, watching closely so the cheese does not burn.

9. 9

   9. Remove from the oven and let rest for 5 minutes before serving so the pastelera can set and be easier to portion.