Pastel de Choclo
A sweetcorn topping hides a savory beef-and-onion filling, baked until golden at the edges.
Chile · Main Dishes · 95 min
DeSabor Kitchen · Published · Updated · 30 / 65 / 95 min · 6 · Chile
Jump to RecipeCook the beef pino before layering and thicken the corn mixture on the stove first. A watery corn topping will not set simply because it is baked. Rest the finished casserole before scooping.
The Story Behind the Dish
Pastel de choclo is a familiar Chilean baked dish. Fillings may include chicken as well as beef; this version focuses on a beef pino.
Ingredients
- 800 g corn kernels, fresh or thawed
- 150 ml milk; 30 g butter; 6 basil leaves
- 500 g ground beef; 2 onions, chopped
- 1 tbsp oil; 1 tsp paprika; 1/2 tsp cumin; 1 tsp salt
- 2 hard-boiled eggs, sliced; 60 g black olives
- 30 g raisins, optional; 1 tsp sugar for topping
Instructions
- Heat oven to 200°C. Cook onions in oil 10 minutes, add beef and spices and cook until meat reaches 71°C. Spread in a 2-litre baking dish.
- Blend corn, milk and basil to a coarse purée. Cook with butter in a saucepan 8–10 minutes, stirring, until thick.
- Top beef with egg, olives and raisins if using. Spread corn mixture over the filling and sprinkle lightly with sugar.
- Bake 25–30 minutes until golden and bubbling. Rest 10 minutes before serving.
Cook's Tips
- Frozen sweetcorn gives a sweeter topping than some Chilean corn varieties; keep the added sugar light.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Serve a scoop that includes both corn and beef layers. A tomato salad supplies freshness alongside the rich casserole. Warn diners if using olives with pits.
Variations & Substitutions
Some versions include cooked chicken or omit raisins. Add cooked chicken only as a named variation and adjust the filling volume so the baking dish does not overflow.
Thawed frozen corn works, but may be sweeter and wetter than local choclo. Drain it well and cook the purée until thick. Milk alternatives change flavor and need their own texture check.
Storage & Reheating
Refrigerate portions in shallow containers within 2 hours at 4°C or below and use within 3 days. Freeze portions for up to 1 month for best corn texture.
Cover and warm at 180°C until the center of the beef layer reaches 74°C, then uncover briefly to refresh the corn top. Do not judge heating only by a browned surface.
The DeSabor Table
- Pastel de Choclo — Main Dish