Pastel de Choclo - Chilean Corn Pie

Name: Pastel de Choclo - Chilean Corn Pie
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 400 g yellow onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp ground black pepper; 80 g pitted black olives, sliced; 4 large hard-boiled eggs, sliced; 1200 g corn kernels (fresh or frozen); 200 ml whole milk; 50 g unsalted butter; 15 g fresh basil leaves, chopped; 1 tsp granulated sugar (optional); 2 tbsp grated Parmesan cheese (optional)

Difficulty

medium

Time

1h 10m

Price Category

average

Calories

Medium

Pastel de Choclo is an iconic Chilean dish, offering a perfect harmony of comfort and flavor. This hearty casserole features a savory ground meat base, enriched with hard-boiled eggs and olives, all crowned with a creamy, slightly sweet corn puree. It's an ideal choice for a family lunch or dinner, guaranteed to transport you to the heart of South America.

Steps

Prepare the Meat Filling

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 5-7 minutes. Add the minced garlic, ground cumin, smoked paprika, and dried oregano, cooking for another 1 minute until fragrant. Add the ground beef and brown it, breaking it up with a spoon, for about 8-10 minutes. Season with salt and pepper to taste. Stir in the sliced black olives, then remove from heat.

Make the Corn Puree

In a large pot, bring lightly salted water to a boil. Add the corn kernels and cook for 5-7 minutes until tender. Drain well, then transfer to a blender or food processor. Add the whole milk, unsalted butter, chopped fresh basil, and optional granulated sugar. Blend until smooth. Taste and adjust seasoning with salt and pepper if needed.

Assemble and Bake

Preheat your oven to 190°C (375°F). Spread the seasoned ground meat filling evenly over the bottom of a large baking dish. Arrange the sliced hard-boiled eggs over the meat. Carefully pour the corn puree over the eggs and spread it evenly. If using, sprinkle with grated Parmesan cheese. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for 5-10 minutes before serving.

	Per 100g	Per Serving 300g
Calories	210 kcal	630 kcal
Protein	14g	42g
Fat	12g	36g
Carbohydrate	10g	30g
Fiber	2g	6g
Sugar	3g	9g

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meat

baked

everyday

main course

creamy

Latin American

all seasons

Hot

Pastel de Choclo - Chilean Corn Pie

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Meat Filling

Make the Corn Puree

Assemble and Bake

Extra Tips

► For an even creamier corn topping, replace some of the milk with heavy cream.

► If you like a bit of heat, add a pinch of cayenne pepper to the meat filling.

► Sprinkle a little extra sugar on top of the corn puree before baking for a caramelized crust.

Nutrition