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Pastel de Choclo

Discover the comforting taste of Chilean Corn Pie (Pastel de Choclo), a beloved South American casserole featuring a savory beef and chicken filling topped with a sweet corn crust, ready in about 1 hour and 30 minutes.

Prep Time 30 mins
Cook Time 60 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 6
Estimated Cost: $  20
Calories: 500
Best Season: Summer
Description

Pastel de Choclo is a traditional Chilean dish that beautifully balances sweet and savory flavors. This comforting casserole consists of a base made with seasoned ground beef, shredded chicken, olives, and hard-boiled eggs, topped with a creamy purée of fresh corn lightly sweetened with sugar and baked until golden and bubbling. It’s a festive and filling main course that brings the warmth of Chilean home cooking to your table—perfect for family dinners or special occasions.

Ingredients
  • 4 cups corn kernels – (600 g)
  • 1/2 cup whole milk – (120 ml)
  • 1 tablespoon butter – (14 g)
  • 1 tablespoon sugar – (12 g)
  • 1/2 teaspoon salt – (3 g)
  • 1 tablespoon vegetable oil – (15 ml)
  • 1 large onion – (150 g)
  • 1 pound ground beef – (450 g)
  • 1/2 teaspoon cumin – (1 g)
  • 1/2 teaspoon paprika – (1 g)
  • 1/2 teaspoon salt – (3 g)
  • 1/4 teaspoon black pepper – (1 g)
  • 1/4 cup beef broth – (60 ml)
  • 1 cooked chicken breast – (200 g)
  • 2 hard-boiled eggs – sliced
  • 6 black olives – pitted
Instructions
  1. 1
    Preheat the oven to 375°F (190°C).
  2. 2
    In a blender or food processor, combine the corn kernels and milk. Blend until mostly smooth but still slightly textured.
  3. 3
    In a saucepan over medium heat, melt the butter. Add the corn mixture, sugar (if using), and salt. Cook, stirring constantly, for about 10–12 minutes until the mixture thickens slightly and forms a creamy purée. Remove from heat and set aside.
  4. 4
    In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the ground beef, cumin, paprika, salt, and pepper. Cook, stirring frequently, until the beef is browned. Stir in the beef broth and simmer for another 5 minutes. Remove from heat.
  5. 5
    In a baking dish, spread the cooked beef mixture evenly along the bottom. Arrange the shredded chicken on top, followed by the slices of hard-boiled eggs and olives.
  6. 6
    Pour the corn mixture over the filling, smoothing the top with a spatula. If desired, sprinkle a bit more sugar over the surface for a caramelized effect.
  7. 7
    Bake for about 45–50 minutes, or until the top is golden and bubbling. If needed, broil for the last 5 minutes to achieve a beautifully browned crust.
  8. 8
    Let cool slightly before serving. Slice and enjoy this traditional Chilean comfort dish with family and friends.
Keywords: Pastel de Choclo, Chilean Corn Pie, corn casserole, Chilean recipes, sweet corn topping
Read it online: https://www.leonisteam.com/recipe/pastel-de-choclo/