Argentine Sweet Corn Pie

Tarta de choclo is a staple of Argentine home cooking: it combines a crisp crust with a creamy corn, cream cheese, and egg filling, perfect for any meal of the day.

It’s a simple, budget-friendly dish that can be made with either fresh or canned corn without losing its characteristic texture.

Argentine Sweet Corn Pie

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• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Cuisine: Argentine

Print Recipe

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Ingredients

For the dough

• 500 g of all-purpose flour
• 250 ml of water
• 50 ml of olive oil
• Salt, to taste (for the dough)

For the filling

• 4 onions
• 4 leeks
• 4 green onions
• 3 tablespoons of olive oil
• 3 cans of yellow corn, drained
• Salt and pepper, to taste
• 290 g (about 10 oz) of cream cheese
• 4 eggs
• Cooking spray for the pan

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Preparation

1. Make the dough, in a bowl, mix the flour, water, olive oil, and salt until you have a smooth ball of dough, and let it rest.
2. Cook the onion, chop the onions, leeks, and green onions, and sauté them in the olive oil for 2 minutes.
3. Add the corn, stir in the drained corn, process the contents of one of the cans, season with salt and pepper, remove from the heat, and let cool.
4. Add cheese and eggs, in another bowl, mix the cream cheese with the eggs, then stir it into the corn mixture until combined.
5. Assemble the pie, once the dough has relaxed, roll it into a circle and line a pie dish sprayed with cooking spray. Pour the corn filling over it.
6. Bake, bake in an oven preheated to 180 °C (355 °F) for about 40 minutes.

Tips for getting it right

• Processing only part of the corn and leaving the rest whole gives the pie a more interesting texture.
• Drain canned corn well before using it so the filling doesn’t come out too watery.
• Letting the corn filling cool before mixing it with the cheese and eggs keeps them from cooking prematurely.
• Fresh corn kernels can be used instead of canned, without changing the rest of the recipe.

Traditional variations

• Some versions add grated cheese on top before baking for a more golden surface.
• It’s also made without a crust, like a kind of pudding, pouring the filling directly into an oiled dish.

How to serve

Tarta de choclo is served warm or at room temperature, cut into slices, as a main dish or appetizer.

It’s great paired with a fresh green salad.

Recommended sides

• Green leaf salad
• Salsa criolla
• Crusty bread

Did you know?

Tarta de choclo is a dish shared by several South American countries, including Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, Uruguay, and Venezuela, each with its own variations.

Its combination of fresh or canned corn with cream cheese makes it a versatile recipe, both budget-friendly and filling for the whole family.