Chilean Pastel de Choclo
Pastel de Choclo
A Chilean baked corn and beef casserole layered with savory pino, olives, raisins, hard-boiled eggs, basil-scented corn, and a lightly browned top.
Pastel de choclo is one of Chile's defining home casseroles: a deeply savory beef filling, called pino, tucked under a sweet corn topping that bakes into a soft golden crust. The contrast is the point, with briny olives, gentle raisins, hard-boiled eggs, and fragrant basil balancing the richness of the meat.
Fresh corn gives the topping its best texture, but good thawed frozen corn works when corn is out of season. Processing the kernels with milk and basil makes a thick puree that cooks briefly on the stove before it is spread over the filling, helping the casserole set neatly without drying out.
Use a wide baking dish so each serving gets a generous layer of both filling and corn. A light sprinkle of sugar on top is traditional in many Chilean kitchens; it encourages browning and highlights the corn's natural sweetness without turning the dish into dessert.
Let the pastel rest before serving so the juices settle back into the filling. It is hearty enough on its own, but a crisp tomato salad or simple green salad makes a bright companion.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F. Butter a 9-by-13-inch baking dish or a similar 3-quart casserole.
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2
Pulse the corn, milk, and basil in a food processor until mostly smooth but still slightly textured. Scrape the mixture into a saucepan and cook over medium heat for 8 to 10 minutes, stirring often, until thick enough to mound softly on a spoon.
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3
Melt the butter in a large skillet over medium heat. Add the onions and cook for 8 to 10 minutes, stirring occasionally, until soft and lightly golden at the edges.
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4
Add the ground beef, paprika, cumin, oregano, salt, and pepper. Cook for 8 to 10 minutes, breaking up the meat, until the beef is browned and the skillet juices have mostly reduced.
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5
Spread the beef mixture evenly in the prepared baking dish. Tuck the egg quarters, olives, and raisins across the filling so each portion will get a little of each.
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6
Spoon the thickened corn mixture over the filling and spread it gently to the edges without disturbing the layer underneath.
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7
Sprinkle the sugar evenly over the corn topping. Bake for 35 to 40 minutes, until the edges bubble and the top is set with golden brown patches.
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8
Rest the pastel de choclo for 10 to 15 minutes before serving warm, scooping down through both the corn topping and the beef filling.
Ingredients
- Fresh corn kernels:6 cups
- Whole milk:1 cup
- Fresh basil leaves:1/2 cup
- Unsalted butter:3 tablespoons
- Yellow onions, finely chopped:2 medium
- Ground beef:1 1/2 pounds
- Sweet paprika:2 teaspoons
- Ground cumin:1 teaspoon
- Dried oregano:1 teaspoon
- Kosher salt:1 1/2 teaspoons
- Black pepper:1/2 teaspoon
- Hard-boiled eggs, peeled and quartered:3 large
- Black olives, pitted:18
- Raisins:1/3 cup
- Granulated sugar:1 tablespoon
Tips & Notes
- If using frozen corn, thaw it fully and drain off excess liquid before blending.
- For a more traditional Chilean version, add cooked shredded chicken beneath or alongside the beef filling.
- If the corn topping seems loose after simmering, cook it a few minutes longer before assembling the casserole.
- The casserole can be assembled a few hours ahead and baked from chilled; add 5 to 10 minutes to the baking time.
