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Pastel de Choclo

A beloved Chilean corn casserole with a savory meat filling topped with sweet corn paste. The contrast of sweet and savory makes this dish unforgettable.

Prep Time

45 min

Cook Time

60 min

Total Time

105 min

Servings

6

Ita's Tips

“Listen to your abuelita - you MUST use fresh corn in summer! The frozen works in winter, but nothing beats the sweetness of January corn. And that little bit of sugar on top? It is not optional. The caramelized crust is what makes people close their eyes and say "mmmmm." Serve it in the clay bowl, piping hot!”

Ingredients

  • 8 ears fresh corn (or 1kg frozen corn)
  • 2 tablespoons butter
  • 1/2 cup milk
  • 10 fresh basil leaves
  • Salt and sugar to taste
  • 500g ground beef
  • 2 large onions, diced
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1/2 cup raisins
  • 2 hard-boiled eggs, sliced
  • 1 chicken breast, cooked and shredded
  • 10 black olives

Instructions

  1. 1

    Blend corn with milk and basil until you get a thick paste. Cook in a pot with butter over medium heat, stirring constantly, for 15-20 minutes until thickened. Season with salt.

  2. 2

    For the pino: sauté onions until soft, add ground beef, cook until browned. Add paprika, cumin, salt. Mix in raisins.

  3. 3

    In clay bowls or a baking dish, layer the pino on the bottom.

  4. 4

    Add pieces of chicken, olives, and egg slices.

  5. 5

    Cover completely with the corn mixture (pastel).

  6. 6

    Sprinkle sugar on top.

  7. 7

    Bake at 180°C (350°F) for 30-40 minutes until the top is golden and slightly caramelized.