Pastel de Choclo
A traditional Chilean corn pie with ground beef, chicken, olives, and hard-boiled eggs.
30 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 4 cups fresh corn kernels
- 1/2 cup milk
- 1 tbsp butter
- 1 tbsp sugar
- 1 tsp salt
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup raisins
- 1/2 cup black olives, sliced
- 2 hard-boiled eggs, sliced
- 1 cup cooked chicken, shredded
- 1 tbsp vegetable oil
Nutrition Facts
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Instructions
Prepare the corn mixture: Blend fresh corn kernels with milk, butter, sugar, and salt until smooth. Set aside.
Cook the ground beef: Heat oil in a pan. Sauté onions and garlic until soft. Add ground beef, cumin, and paprika. Cook until browned. Set aside.
Layer the filling: In a baking dish, spread the ground beef mixture evenly. Top with shredded chicken, raisins, olives, and sliced hard-boiled eggs.
Add the corn topping: Pour the blended corn mixture over the filling, spreading it evenly to cover completely.
Bake: Preheat oven to 375°F (190°C). Bake for 45 minutes or until the top is golden brown.
Rest and serve: Let it cool for 10 minutes before slicing. Serve warm.
Chef's Tips
- Fresh Corn: Use fresh corn for the best flavor. Frozen corn can be a substitute if needed.
- Sweetness: Adjust sugar to taste if the corn is very sweet or not sweet enough.
- Variations: Some versions include a layer of mashed potatoes beneath the corn topping.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven for best results.
- Presentation: Garnish with powdered sugar or fresh basil for an appealing finish.
