Pastel de Choclo Recipe

Pastel de choclo: Chilean corn casserole. A classic dish from Chile, you're gonna love it.

I spent a half a year in Chile a few years ago, primarily to take Spanish classes and immerse myself in the culture. I enjoyed a variety of food down there – lots of fish, salads, empanadas, pastas, rice dishes, custards, and delectable breakfast pastries with café con leche. Unfortunately, I didn’t discover this dish – pastel de choclo – until the last month or so that I was there. What a shame! Luckily, it’s pretty easy (and cheap) to make at home.

Pastel de choclo receta: Get the recipe for Chilean corn casserole!

Pastel de choclo means something along the lines of “corn cake”, but don’t get distracted by the translation. It’s more like a corn casserole. An interesting mix of flavors on the bottom – ground beef, raisins, black olives, onions and hard boiled eggs – topped by a sweet and crunchy corn crust. The bottom layer is rich and casserole-like, and the topping is addictively sweet.

The real deal: Pastel de choclo and avocado salad in Pomaire, Chile.

My meal of pastel de choclo and avocado salad in Pomaire, Chile

I snapped a photo of this meal of pastel de choclo and avocado salad when I visited the small pottery town of Pomaire. They made their casserole in a pottery dish. The crust was perfection – just look at it! Crunchy and sweet – it’s a meal I’ll never forget.

Pastel de Choclo Recipe

Yield: Serves 4

Prep Time:20 min

Cook Time:25 min

I made half of my recipe in a glass baking bowl, and the other half into individual-sized portions in a muffin pan.This recipe is sometimes prepared with chicken instead of beef.

Ingredients:

  • 1/2 pound ground beef
  • 1 small onion, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper
  • 1 hard-boiled egg
  • 1/3 cup raisins
  • 1/3 cup chopped black olives or kalamata olives

For corn topping:

  • 3 cups frozen or fresh sweet corn
  • 3 tablespoons butter
  • 1/2 cup whole milk or half-and-half
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • Salt and pepper

Directions:

  • Brown ground beef and chopped onion in a frying pan over medium heat. Season with paprika, garlic powder, salt, and pepper. Set aside.
  • Chop hard-boiled egg into small pieces.
  • To make corn topping: Combine corn and milk (or half-and-half) in a blender and liquefy. Transfer corn mixture into a large saucepan and add butter, sugar, and salt and pepper, then heat. Once corn mixture has just started to simmer, remove about 1/3 cup of the mixture and stir in cornstarch until dissolved. Add cornstarch mixture back to the saucepan and stir until mixture thickens. Set aside.
  • In a medium-sized baking dish, layer ground beef, raisins, hard-boiled egg, and black olives. Pour corn mixture over the ground beef mixture. Bake at 400F for 20 to 30 minutes, or until corn topping is golden brown to your liking. If you prefer a brown and bubbly crust, place under the broiler for a minute or so.

5 Responses to “Pastel de Choclo Recipe”

  1. 1

    Schuyler — November 11, 2011 @ 10:50 pm

    Do they make chili in Chile? That’ s one think I’ve always wondered!

  2. 2

    Margarita — May 26, 2014 @ 12:28 am

    Thanks for this recipe!!! My family is from Chile, but I was born here .
    I am looking for all the great recipes I had as a child when I visited there.
    My mom cooks like most Chilean moms ( by eye or memory) …. I NEED a recipe!

    So thank you sooooo much!

    • Haley replied: — May 27th, 2014 @ 1:37 am

      I hope you like this recipe, Margarita! Let me know if you have any modifications 🙂 (P.S. You’re lucky to have a Chilean cook mother!!)

  3. 3

    Melanie — October 31, 2014 @ 2:01 pm

    I made this last night and although I loved the flavours, the top didn’t go brown and bubbly which drew me to the recipe in the first place. Do you know why? Regardless I would make it again and probably omit the sugar as the raisons, onions and corn made it plenty sweet! 🙂

    • Haley replied: — November 4th, 2014 @ 1:35 am

      Hi Melanie, sorry to hear that the dish didn’t turn out as brown and bubbly as you would have wanted! I revised the recipe instructions below. Try baking at 400 degrees instead, and try placing under the broiler for the last minute or so. That should do the trick!
      Let me know how your next batch turns out. And if you’re interested, send me a photo of your dish and I’ll put it on my Facebook page!

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