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Pastel de Choclo

Chilean · Dinner · Medium

Pastel de Choclo

Total
1 hr 25 min
Prep
25 min
Serves
6
Calories
470
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A golden corn and basil topping covers savory beef, shredded chicken, olives, raisins and boiled egg in a generous sweet-savory bake.

Blended corn thickens into the soft crust of pastel de choclo, trapping the savory filling beneath a lightly browned surface. Raisins and olives bring small sweet and salty bursts through the beef, while cooked chicken makes each portion substantial.

Drain canned corn thoroughly before blending and cook the puree until it holds a spoon track. A thin topping sinks into the meat instead of forming a distinct layer.

SavorySweetHeartyBakingComfort FoodGluten-freeNut-freeHigh-protein

Method

  1. Lower eggs into gently boiling water and simmer for until firm throughout. Cool under cold water, peel and quarter. Heat the oven to 375°F (190°C).

  2. Heat vegetable oil in a skillet over medium heat. Cook onions for until soft. Add garlic, beef, paprika, pepper and 1/2 tsp salt and cook for until browned and the beef reaches 160°F.

  3. Stir cooked chicken, raisins and olives into the beef. Spread in a 2-quart baking dish and arrange the egg quarters over the filling.

  4. Blend sweet corn, basil and milk into a coarse puree. Melt butter in a saucepan over medium-low heat, add the puree and remaining salt and cook for , stirring, until thick enough to hold a spoon track.

  5. Spread the corn mixture over the filling and sprinkle with sugar. Bake for until golden in spots, bubbling at the edges and 165°F in the center. Rest for before spooning into bowls.

Forkue tips

  • Frozen thawed corn can replace canned corn; use about 4 1/2 cups and simmer off excess moisture before topping the filling.

Storing and reheating

Refrigerate for up to 3 days or freeze portions for 2 months. Reheat covered at 350°F (175°C) until hot throughout, uncovering near the end to dry the corn topping.

Kitchen gear

BlenderTop picks on Amazon2-quart baking dishTop picks on AmazonSkilletTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

470Calories
34gProtein
45gCarbs
18gFat

Pastel de Choclo: FAQ

Can I leave out the raisins?

Yes. The filling loses its small sweet bursts, but the beef, olives and corn still give a balanced savory bake.

Why is the topping runny?

The corn carried too much liquid or the puree was not reduced enough. Cook it until thick before assembling; baking alone will not reliably fix a watery puree.

How do I store and reheat Pastel de Choclo?

Refrigerate for up to 3 days or freeze portions for 2 months. Reheat covered at 350°F (175°C) until hot throughout, uncovering near the end to dry the corn topping.

How long does Pastel de Choclo take?

About 1 hr 25 min in total: 25 min prep and 1 hr cooking.

What do I need to make Pastel de Choclo?

The key ingredients are eggs, onions, garlic, ground beef, paprika and cooked chicken, plus pantry basics.

Any tips for Pastel de Choclo?

Frozen thawed corn can replace canned corn; use about 4 1/2 cups and simmer off excess moisture before topping the filling.

Cook this next

More eggsMore ground beefMore chickenMore raisins