Pastel De Choclo Corn Pudding
Experience the comforting flavors of Chile with Pastel de Choclo, a traditional corn pudding that balances sweet and savory in every bite. Made with freshly blended sweet corn and milk, this dish features a luscious corn puree layered with seasoned ground beef, juicy raisins, sliced hard-boiled eggs, briny olives, and an optional addition of shredded chicken. Topped with a sprinkle of sugar that caramelizes to golden perfection, its creamy texture and rich, complex flavors make it a truly crowd-pleasing casserole. Perfect as a hearty main course or an impressive dish for special occasions, this vibrant Latin American classic is sure to become a family favorite. Ready in just over an hour, it's the ultimate combination of convenience and bold flavor!
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Recipe Information
Ingredients
- 6 cups Sweet corn kernels (fresh or frozen)
- 1 cup Whole milk
- 3 tablespoons Butter
- 2 tablespoons Vegetable oil
- 1 pound Ground beef
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 2 teaspoons (divided) Salt
- 1 teaspoon Black pepper
- 0.5 cup Raisins
- 3 sliced Hard-boiled eggs
- 1 cup, shredded Cooked chicken (optional)
- 0.5 cup Olives (pitted)
- 2 tablespoons Granulated sugar
Instructions
Preheat the oven to 375°F (190°C).
In a blender or food processor, puree the corn kernels with the milk until smooth. Set aside.
In a large skillet, melt the butter over medium heat. Add the corn puree and cook, stirring frequently, for 8–10 minutes until thickened. Season with 1 teaspoon of salt and set aside.
In a separate skillet, heat the vegetable oil over medium heat. Add the diced onion and garlic, then sauté until softened, about 5 minutes.
Add the ground beef to the skillet with the onions and garlic. Cook until the beef is browned, breaking it up with a wooden spoon.
Season the beef mixture with cumin, paprika, 1 teaspoon of salt, and black pepper. Stir well to incorporate.
Add the raisins to the beef mixture and cook for an additional 2 minutes. Remove from heat.
In a greased baking dish, spread half of the corn puree evenly over the bottom.
Layer the beef mixture over the corn puree. Top with sliced hard-boiled eggs, shredded chicken (if using), and pitted olives.
Spread the remaining corn puree over the filling to completely cover it.
Sprinkle the granulated sugar evenly over the top layer of corn puree.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and bubbling.
Allow to cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 18.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 833 mg | 18% | |
*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.
