Pastel de Choclo

  • Total Time - 70 minutes
  • Prep Time - 30 minutes
  • Cooking Time - 40 minutes
  • Servings: 6
  • Country: Chile
A rich and golden Pastel de Choclo in a dish, with a visible meat filling and corn topping.

Pastel de Choclo, or 'corn pie,' is one of the most beloved dishes in Chile. It is traditionally served in clay bowls in which it is baked, which helps to retain its heat. Its uniqueness lies in the combination of a savory, rich meat filling (pino) and a sweet, delicate corn paste (choclo), which creates an unforgettable taste experience.

Ingredients

Ingredients for pino (meat filling)

  • 500 g ground beef
  • 1 cup chicken meat (preferably from a cooked chicken), shredded into pieces
  • 2 pcs onion, diced
  • 0.25 cups dried raisins (optional)
  • 0.5 cups black olives, pitted
  • 2 pcs eggs, hard-boiled, sliced
  • 1 teaspoon ground sweet paprika
  • 0.5 teaspoon ground cumin
  • 1 to taste salt and pepper
  • 2 tablespoons oil

Ingredients for choclo (corn layer)

  • 4 cups fresh or frozen corn
  • 10 pcs fresh basil leaves
  • 0.5 cups milk
  • 2 tablespoons sugar
  • 1 to taste salt

Instructions

Step 1: Preparing the pino (meat filling)

In a pan, heat the oil over medium heat. Add the onion and sauté until golden (about 10 minutes). Add the ground beef and cook until browned, breaking up the meat with a spoon.

Add the paprika, cumin, salt, and pepper. Cook for another 3-4 minutes. Remove from heat and stir in the raisins. At this point, you can also add the shredded chicken.

Step 2: Preparing the choclo (corn puree)

Put the corn, basil, milk, and salt in a blender and blend until a smooth puree is formed. Transfer the mixture to a pot and cook over medium heat, stirring constantly, for about 10 minutes, until it thickens. Add the sugar and stir.

Step 3: Assembly and Baking

Preheat the oven to 180°C (350°F). Spread the pino meat mixture evenly on the bottom of a baking dish. Arrange the olives and sliced eggs on top. Cover the entire filling evenly with the choclo corn puree.

Bake for 30-40 minutes, or until the top is golden brown and a crispy crust forms. Let stand for 5 minutes before serving.