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