Creamy Corn Baked Pastel

Serves 6-8


1 1/2 lbs of Organic Frozen Corn, thawed

1 tablespoon of White Mojo

5 tablespoons of Butter

4 tablespoons of Whole Wheat Flour (gives it a nutty flavor)

2 cups of milk evaporated milk, heated

Salt and pepper to taste

pinch of nutmeg

2 cups of Gruyere Cheese grated

1 shallot small diced

2 cups of cooked Jasmine Rice

Olive oil to drizzle the rice


In a large 3q sauce pot melt the butter

Saute the Shallot for about 2 min or 3

Add tablespoon of White MOJO

Stir in flour and cook stirring constantly for about 3 min until it bubbles and smell slightly nutty. (don’t let it brown it will burn quickly)

Add hot evaporated milk in a stream as you stir until it thickens (approximate 8 min)

Add salt and pepper and nutmeg stir well for another 3 min

Turn off the heat, add the corn and 1/2 of the cheese and mix well

in a 9x13 Baking dish add a 1 inch layer of cooked rice drizzle with olive oil and press down

Add the corn mixture layer on top and spread out

Add cheese and bake at 400 F for 35 min until it is golden brown. If is not golden brown feel free to turn on your broiler and broil for 4 min. Don’t bake longer because it can dry out.