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Smoked Choclo loaf

post #1 of 11
Thread Starter 
In keeping with today's "back to the roots" smoke (and the Yucatan style pork BBQ... link here- http://www.smokingmeatforums.com/for...threadid=80510

a nice side dish would include corn. What better than the Ecuadorian "Choclo" loaf I'd eaten a million times?

Choclo is the Inca word for corn, and in Ecuador, this corn loaf is a staple that has been handed down from probably a thousand years ago.

The Ecuadorians make this loaf or pie out of ground and whole corn. Using creamed corn, whole corn, a couple eggs and some cheese it is a portable nutritious-meal-in-one.

Here's the goods-

Forgot to put in the 2 eggs and 1/2 stick butter in the picture, but you get the idea. It's simple!

Cut the corn off some cobs and add it to the creamed corn, butter and spring onions-

Add the cheese, salt & pepper and beaten eggs and mix well-

Tis amount makes 2 loaf pans. The plan is one in the oven at 350F and the other in the smoker with the Ycatan Pork BBQ over oak!

About 45 minutes later or so the oven one is ready! Looking good. The one in the smoker is taking longer~ we'll cut and taste them together. More Q-Vue to come!

post #2 of 11
Looking tasty. Sort of reminds me of my grandma's Scalloped Corn. Only replace the cheese with saltine crackers. Then she's burn the crap out of it in the oven and we'd all fight for the burnt stuff in the dish.

The cheese looks awesome too. I may have to try and mix the two next time I make grandma's scalloped corn.
post #3 of 11
Mr Rivet here's your apple. Now that corn thing is what they ate along time ago. I feel like I'm going back to school.It definetly interesting to know the history of smoking. I think it's cool.
post #4 of 11
Congrats on sharing a great dish. That one is a staple in our house.
post #5 of 11
Wow, what a great looking dish!
Never heard of that one myself but thanks for sharing, looks delicious and now I can't wait to try it out with some fresh corn from the garden.
post #6 of 11
Thread Starter 
Hey, glad you all like it! It is obviously a very common way to cook corn, and definitely not fancy. Sometimes, the better things are the simple ones... PDT_Armataz_01_01.gif

Here is the loaf in the SnP cooking right along....

I'm thinking it is going to take on a lot of the smoke flavor- which is a good thing- since eggs tend to do that. We'll see!
post #7 of 11
awesome! let me know how it comes out!
post #8 of 11
Thread Starter 
Okay here is the smoked one out of the SnP.

I'll let it cool for a bit and solidify. Made the mistake of cuttin into the oven-cooked one before it cooled and it mushed out. Not pretty at all, but good-golly-o'molly tasty!!

So, I won't be posting pics of that one, but I will of the smoker Choclo.

Here it is outta the smoke-

post #9 of 11
Looks great...
post #10 of 11
Thread Starter 
The smoked one cooked a lot longer and firmed up more. Much better and more like what I had been used to. I'm thinking increasing the amount of eggs from 2 to 4 would be perfect.

The smoked one was firmer and picked up a nice hint of smoke. Nothing big, nothing overpowering, and partially due to the oak I was smoking with- it was very mellow. I'd forgotten how nice oak was to smoke with , got to use it more.

The one from the smoker browned more evenly on top, and that makes sense since it was smoking at 250-275 where the oven one was baking at 350F.

Very tasty stuff! Of course in Ecuador, they don't use Mozzarella in the recipe, just some plain white farm cheese, but it is all tasty either way.

Here's dinner~ and thanks for following the thread! I appreciate you all's time and may the TBS follow you wherever you go.
post #11 of 11
everything looks really good, rivet - wish i'd'a been there to try it!
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