recipe for pastel de choclo
The Best recipe for pastel de choclo
What I love most about this recipe is how balanced it is. The corn brings natural sweetness and fiber, while the protein from the meat keeps it satisfying. Plus, it’s packed with veggies like onions, bell peppers, and sometimes even olives or hard-boiled eggs, depending on how you make it. It’s a great way to sneak in extra nutrients without anyone complaining. And because it’s baked, it’s not greasy or heavy like some casseroles can be. Whether we’re serving it for a family gathering or just a regular Tuesday, it always feels like a win.
Pastel de Choclo (Chilean Corn Pie)
A traditional Chilean dish featuring a savory filling of meat, chicken, and onions topped with a creamy corn mixture. This comforting casserole is baked until golden and perfect for family gatherings.
🥘Ingredients
- 6 cups fresh corn kernels (about 8 ears of corn)
- 1/2 cup milk
- 1/4 cup butter
- 1 tsp salt
- 1 tbsp sugar
- 1/2 tsp ground cumin
- 1/4 cup fresh basil, chopped
- 1 lb ground beef
- 1 lb chicken breast, diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 hard-boiled eggs, sliced
- 1/2 cup raisins (optional)
- 1/2 cup pitted black olives, sliced (optional)
👨🍳Directions
-
1
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. -
2
Prepare the corn topping: In a blender or food processor, blend the corn kernels with milk until smooth. Transfer to a pot and cook over medium heat, stirring constantly, until thickened (about 10-15 minutes). Stir in butter, salt, sugar, cumin, and basil. Set aside. -
3
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened (about 5 minutes). Add ground beef and chicken, cooking until browned (about 8-10 minutes). Stir in cumin, paprika, oregano, salt, and pepper. Remove from heat. -
4
Assemble the pastel: Spread half of the corn mixture in the bottom of the baking dish. Layer the meat filling evenly over the corn. Arrange sliced hard-boiled eggs, raisins, and olives (if using) on top of the meat. Cover with the remaining corn mixture. -
5
Bake for 30-35 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for 10 minutes before serving.
🔧Equipment
- Large pot
- Blender or food processor
- Large skillet
- 9×13-inch baking dish
- Oven
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pastel de Choclo (Chilean Corn Pie) Works
❓ Frequently Asked Questions About Pastel de Choclo (Chilean Corn Pie)
1. What is pastel de choclo, and where does it originate from?
Pastel de choclo is a traditional Latin American dish, often described as a corn pie or casserole. It originates from Chile but is also popular in other South American countries like Argentina and Peru. The dish consists of a savory filling (typically made with ground beef, chicken, onions, olives, and hard-boiled eggs) topped with a sweet, creamy layer of fresh corn puree, then baked until golden.
2. Can I make pastel de choclo without meat?
Yes! You can easily adapt the recipe to be vegetarian or vegan. Replace the meat with ingredients like lentils, mushrooms, or textured vegetable protein (TVP). Some versions also include cheese or extra vegetables (like bell peppers or zucchini) for added flavor. The corn topping remains the same, keeping the dish’s signature sweet-savory balance.
3. Why does my pastel de choclo turn out dry?
A dry pastel de choclo usually results from overbaking or not using enough liquid in the corn topping. To prevent this:
– Ensure the corn puree is smooth and creamy (add a splash of milk or broth if needed).
– Cover the dish with foil for the first 30–40 minutes of baking to retain moisture.
– Avoid overcooking—check for doneness when the top is golden and the filling is bubbly.
4. Can I prepare pastel de choclo ahead of time?
Absolutely! You can assemble the dish up to a day in advance and refrigerate it (unbaked). Let it sit at room temperature for 30 minutes before baking. Alternatively, bake it fully, cool it, and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Freezing is also an option—wrap tightly and freeze for up to 3 months.
5. What’s the best way to serve pastel de choclo?
Pastel de choclo is typically served warm, straight from the oven. Pair it with:
– A fresh green salad (like Chilean ensalada a la chilena with tomatoes and onions).
– Aji verde or pebre (spicy Chilean sauces) for extra heat.
– A glass of Chilean red wine (like Carmenère) or a cold beer.
For a lighter meal, serve smaller portions as a side dish. Leftovers reheat well in the oven or microwave.