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Ecuadorian Choclo Loaf

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    Posted: 29 January 2010 at 11:51

Back in the early 1970's my dad was stationed in Ecuador, so of course I lived there too. Learned a lot about the place, especially the food. One great traditional dish is Choclo loaf. 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 what you need:

A can of creamed corn
2 ears of fresh corn
2 eggs
1 stick of butter
Some fresh "white" cheese, shredded
2 or 3 spring onions
salt and pepper

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.
 
This amount makes 2 loaf pans.  
 
About 45 minutes later or so at 350 degrees, they are ready! 
 
A highly nutritious food that is portable. The Inca would wrap a slab of this in a large leaf and it became food on the go. During lunch times, we'd often see laborers take a seat and pull out their package wrapped in leaves and have a good meal. Very tasty and easy to make.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2010 at 16:43
alright, john - you've convinced me! going to gather up the ingredients for this and give it a try here in the next few days. will report on results!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Montana Maddness Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2010 at 10:11
That looks and sounds great! Rivit I must try it soon.
Hotter the better bring on the peppers!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 April 2010 at 15:18
i've got everything to make this - the plan is to have it tomorrow with our aztec-style feast, which will also include smoke-barbecued pork similar to john's mayan-style puerco and our version of anasazi beans!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2010 at 02:38
John, have you made the choclo loaf in the smoker? If so...what temp did you run it at?
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2010 at 19:42
Hi Dave, nope never made it in the smoker, but I can't imagine it to be difficult. I would think you could make one at any temp you're barbecuing at.....250, 275, 300 whatever. The done-ness sign isthe golden brown top and a firmness to the loaf when you press down on it with your finger. At 350 in the oven it takes about 40-45 minutes, so you can interpolate/extrapolate from there given the temps you're running. Hope this helps!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2010 at 02:32
Yes...that firms up my plan in my mind now John...I'll do it like I do meatloaf in the smoker. Toss it in until it firms up, then cut the foil pan at the corners and peel it down, so I can expose the whole thing to some smoke for awhile. I'll be sure to post the results when I do it...thanks for the recipe!
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2010 at 07:16
It's sounds great...I'm dieing to see slice pics of it...somebody help a brother out
Jerod

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2010 at 17:25
click here to see our version of this ecuadorian treasure! i really, really must recommend to all that they try the choclo!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 07 December 2010 at 09:27
Originally posted by Hoser Hoser wrote:

Yes...that firms up my plan in my mind now John...I'll do it like I do meatloaf in the smoker. Toss it in until it firms up, then cut the foil pan at the corners and peel it down, so I can expose the whole thing to some smoke for awhile. I'll be sure to post the results when I do it...thanks for the recipe!
 
Hi Dave, I know this post is old, but I ran across it and was wondering if you ever made the choclo loaf smoked. Your idea of increasing the smoke flavour by peeling down the sides after it had "set" was brilliant and was curious as to how it turned out.
 
Choclo loaf is wonderful stick-to-the-ribs food when it is served hot straight from the oven. I was thinking of making some today with your salisbury steak recipe. That is a go, and will post that later this evening. Since it is your recipe, I'm going to put it up in the New England forum.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 07 December 2010 at 10:03
This sounds wonderful, I'm glad you pulled this post up as I had missed it.  This a great example of a really unique dish made from the simplest of ingredients which are many times the most tasty of dishes. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 30 January 2011 at 03:28
Originally posted by Rivet Rivet wrote:

Originally posted by Hoser Hoser wrote:

Yes...that firms up my plan in my mind now John...I'll do it like I do meatloaf in the smoker. Toss it in until it firms up, then cut the foil pan at the corners and peel it down, so I can expose the whole thing to some smoke for awhile. I'll be sure to post the results when I do it...thanks for the recipe!
 
Hi Dave, I know this post is old, but I ran across it and was wondering if you ever made the choclo loaf smoked. Your idea of increasing the smoke flavour by peeling down the sides after it had "set" was brilliant and was curious as to how it turned out.
 
Choclo loaf is wonderful stick-to-the-ribs food when it is served hot straight from the oven. I was thinking of making some today with your salisbury steak recipe. That is a go, and will post that later this evening. Since it is your recipe, I'm going to put it up in the New England forum.


Sorry it took me so long to see this post John, but yes, I did make the choclo loaf in the smoker early last summer and it came out quite good! Unusual to be sure, given the usual fare served out on my deck, and an excellent conversation starter as well.
It is something I will probably make around once a year.
Go ahead...play with your food!
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