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Pastel de Choclo

Name: Pastel de Choclo
Total time: 80 min
Yield: Serves 6
Cuisine: Chile
Ingredients: 4 cups Corn Kernels; 200ml Milk; 5 sheets Basil Leaves; 300g Ground Beef; 2 Chicken Thigh; 1 Onion; 2 Hard-boiled eggs; To taste Green olives; 1 tbsp Granulated sugar; 2 tbsp Vegetable Oil

Main Dish

⏱ 80 min

👥 Serves 6

Difficulty ⭐⭐

A savory filling of meat and chicken blanketed with puréed sweet corn and baked — Chile's signature summer dish.

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📖 The Story Behind This Dish

Pastel de choclo is a traditional dish made in summer when fresh corn is in season. Sweet corn is puréed smooth with basil and milk and spread over a base of savory-sweet ground beef and chicken. Sugar is sprinkled on top and caramelized in the oven, so you get sweetness and toastiness at once.

🌆 Where it's eaten: On a summer weekend, between rounds of barbecue in the garden, the family dishes out pastel de choclo straight from the clay pot.

🥕 Ingredients (serves 6)

Corn Kernels 4 cups
Milk 200ml
Basil Leaves 5 sheets
Ground Beef 300g
Chicken Thigh 2
Onion 1
Hard-boiled eggs 2
Green olives To taste
Granulated sugar 1 tbsp
Vegetable Oil 2 tbsp

👩‍🍳 Instructions

Blend corn, milk, and basil, then cook in a pot until lightly thickened.
Sauté onion, add ground beef, and season to make the pino.
Season the chicken thighs with salt and pepper and cook them separately.
Layer pino, boiled egg, olives, and chicken in a baking dish and spread the corn paste over the top.
Sprinkle with sugar and bake until browned on top.

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