Chocolo con Queso Vegano (Sweet Corn Cake with Vegan Cheese)
A dairy-free version of Colombian sweet corn cakes served with vegan cheese. A sweet and savory snack.
Ingredients
- 2 cups Frozen Corn
- 1/2 cup All-Purpose Flour
- 1/4 cup Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Dairy-Free Milk (e.g., Almond, Soy)
- 2 tablespoons Vegan Butter
- 1/2 cup Vegan Mozzarella Cheese
- 1 tablespoon Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C. Use the 1 tablespoon of Vegetable Oil to thoroughly grease a medium-sized baking dish.
- 2In a blender or food processor, combine the 2 cups of Frozen Corn, 1/2 cup of All-Purpose Flour, 1/4 cup of Sugar, 1 teaspoon of Baking Powder, and 1/4 teaspoon of Salt. Blend these ingredients until the mixture is smooth and the corn is fully pureed.
- 3Add the 1/2 cup of Dairy-Free Milk and the 2 tablespoons of melted Vegan Butter to the blender. Blend again briefly, just until all ingredients are combined and the batter is smooth.
- 4Pour the entire batter into the prepared baking dish. Evenly sprinkle the 1/2 cup of Vegan Mozzarella Cheese over the top of the batter.
- 5Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the center of the cake feels set when lightly pressed.
- 6Remove the baking dish from the oven and let the Chocolo con Queso Vegano cool slightly in the dish for at least 5 minutes before serving. This allows it to firm up and makes it easier to serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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