Traditional Chilean Pastel de Choclo

Chilean pastel de choclo covers a savory beef and chicken filling with a fresh corn and basil cream. A sprinkle of sugar helps form its characteristic golden surface.

Recipe details

• Prep time: 30 min
• Cook time: 45 min
• Total time: 1 hr 15 min
• Servings: 6 servings
• Difficulty: Intermediate
• Estimated cost per serving: $3.30

Ingredients

• 1 tablespoon oil
• 1 large onion, chopped
• 1 lb (450 g) ground beef
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 cups cooked chicken pieces
• 3 hard-boiled eggs, quartered
• 12 black olives
• 1/3 cup raisins, optional
• 6 cups corn kernels
• 1/2 cup milk
• 2 tablespoons butter
• 1/3 cup basil
• 1 tablespoon sugar
• Salt and black pepper

Step-by-step instructions

1. Sauté the onion for 8 minutes. Add the beef, cumin, paprika, salt and pepper and cook for 8 minutes.
2. Blend the corn, milk and basil. Cook with the butter over medium heat for 10 minutes, stirring, until thick.
3. Heat the oven to 400°F (205°C). Spread the beef filling in a baking dish and add the chicken, eggs, olives and raisins.
4. Cover evenly with the corn mixture and sprinkle with sugar.
5. Bake for 30 minutes, then broil for 2 to 3 minutes, watching closely, until golden. Rest for 10 minutes.

Tips and variations

• Frozen corn works well once thawed and drained.
• Do not skip the rest; it helps the servings hold their shape.

Leer esta receta en español: Pastel de Choclo Chileno

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