Pastel de Choclo
Pastel de Choclo is a traditional Chilean casserole topped with creamy sweet corn.A savory beef and onion pino forms the flavorful base.Chicken, hard-boiled egg, and black olives add traditional ingredients.Fresh basil gives the corn topping a fragrant herbal character.The casserole is baked until the top becomes golden and lightly caramelized.Serve it warm for a hearty and comforting Chilean family meal.
Ingredients
For the Corn Topping
- 8 cups fresh or frozen corn kernels
- ½ cup whole milk
- 3 tablespoons unsalted butter
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornmeal, optional, if needed for thickening
For the Pino Filling
- 2 tablespoons olive oil
- 1½ lb (700 g) ground beef
- 2 large onions, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ cup beef broth
- 1 tablespoon all-purpose flour
For the Top
- 1–2 tablespoons granulated sugar
- Butter for greasing the baking dish
Instructions
Prepare the Chicken
- Place the chicken in a saucepan and cover with water.Season lightly with salt.Simmer until completely cooked through.Allow it to cool slightly, then shred or cut it into bite-sized pieces.
Prepare the Eggs
- Place the eggs in a saucepan and cover with water.Bring to a boil and cook for approximately 9–11 minutes.Cool in cold water, peel, and cut into quarters.
Prepare the Beef Pino
- Heat olive oil in a large skillet over medium heat.Add the diced onions.Cook for approximately 8–10 minutes, until soft and lightly golden.
Add Raisins
- If using raisins, stir them into the pino.Remove the mixture from the heat.
Prepare the Corn
- Place the corn kernels in a blender or food processor.Add the milk.Pulse until the corn becomes finely ground but still retains some texture.Avoid turning it into a completely smooth purée.
Cook the Corn Mixture
- Melt the butter in a large saucepan over medium-low heat.Add the ground corn.Stir continuously as the mixture thickens.Cook for approximately 8–12 minutes.
Add the Chicken
- Arrange the shredded chicken over the beef.
Add Traditional Garnishes
- Arrange the quartered hard-boiled eggs and black olives over the meat and chicken.Add raisins if they were not already incorporated into the pino.
Add Sugar
- Lightly sprinkle 1–2 tablespoons of sugar over the corn topping.This helps create the characteristic golden, lightly caramelized crust.
Rest
- Remove from the oven and let the Pastel de Choclo rest for approximately 10 minutes before serving.
Serve
- Serve warm with a fresh Chilean salad, Pebre, or another light side dish.
Notes
- Corn: Fresh corn provides excellent flavor, but frozen corn works very well.
- Texture: Keep some texture in the corn instead of blending it completely smooth.
- Basil: Fresh basil gives the corn topping its characteristic aroma.
- Sweetness: Adjust the sugar according to the natural sweetness of your corn.
- Pino: The beef mixture should be moist but not watery.
- Chicken: Cooked chicken can be prepared ahead of time.
- Topping: Spread the corn evenly for consistent browning.
- Resting: Let the casserole rest before serving so the layers settle.