Chilean Pastel De Choclo
Experience the comforting flavors of Chile with this traditional Pastel de Choclo, a savory-sweet corn pie that's both hearty and satisfying. This beloved Chilean recipe features a creamy corn topping made from blended fresh corn and milk, spread over a flavorful filling of spiced ground beef, tender shredded chicken, hard-boiled eggs, and briny black olives. A sprinkle of sugar on top creates a caramelized crust that perfectly balances the rich, savory layers beneath. Baked to golden perfection, this dish combines rustic simplicity with bold, authentic flavors, making it a must-try for fans of global cuisine. Perfect for family dinners or special gatherings, this South American classic celebrates the fusion of textures and tastes in every bite.
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Recipe Information
Ingredients
- 6 cups fresh corn kernels
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- 2 tablespoons vegetable oil
- 2 medium (finely chopped) onion
- 1 pound ground beef
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pieces boneless chicken thighs
- 2 large (sliced) hard-boiled eggs
- 8 whole pitted black olives
- 1 tablespoon (for topping) granulated sugar
Instructions
Preheat your oven to 375°F (190°C).
In a blender, combine the fresh corn kernels and milk. Blend until smooth. If needed, work in batches.
In a large saucepan, melt the unsalted butter over medium heat. Add the blended corn mixture and sugar. Cook, stirring constantly, for about 10 minutes or until the mixture thickens. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onions and sauté until translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned. Stir in the paprika, ground cumin, salt, and black pepper. Remove the skillet from heat and set aside.
In a separate skillet, cook the boneless chicken thighs over medium heat until they are fully cooked, about 6-8 minutes per side. Once cooked, shred the chicken into bite-sized pieces.
In a greased 9x13-inch baking dish, spread the cooked beef mixture evenly as the bottom layer. Top with the shredded chicken, sliced hard-boiled eggs, and black olives.
Spread the cooked corn mixture over the top, making sure to completely cover the filling.
Sprinkle 1 tablespoon of granulated sugar evenly over the top to help it develop a beautiful caramelized crust during baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Allow the Pastel de Choclo to cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 16.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
