Pastel de Choclo: Sweet-Savory Chilean Corn Pie Guide
Pastel de Choclo is a Chilean classic built for contrast: a golden, basil-scented corn topping over a savory onion-and-beef base, dotted with briny olives and hard‑boiled egg. You’ll taste gentle cumin, a little paprika, and the natural sweetness of corn. Expect a cozy, sliceable casserole rather than a pastry pie.
Equipment
- Wide skillet
- Blender or food processor
- Medium saucepan
- Rubber spatula
- 2–2.5 quart baking dish or 8-inch square pan
Ingredients
Pino (savory beef and onion filling)
- 1 tablespoon neutral oil
- 2 medium yellow onions finely diced (about 14 oz/400 g)
- 1 pound ground beef 80–85% lean
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika or ají de color
- 1 teaspoon dried oregano rubbed
- 1/2 teaspoon fine sea salt or kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup beef broth or water as needed, for a saucy but not soupy pino
- 2 tablespoons raisins optional
Classic add-ins
- 2 large hard-boiled eggs peeled and quartered
- 8 large black olives pitted
- 1 to 1 1/2 cups shredded cooked chicken optional (rotisserie works)
Corn topping (pastelera)
- 5 cups corn kernels fresh cut from cobs or thawed frozen
- 1/2 cup whole milk use unsweetened plant milk if needed
- 3 tablespoons unsalted butter
- 8–10 basil leaves torn (about 5 g)
- 1 teaspoon fine sea salt or kosher salt plus more to taste
- 2 tablespoons fine yellow cornmeal to thicken (or cornstarch slurry if preferred)
- 1–2 teaspoons granulated sugar optional, for browning (sprinkle on top)
- merkén (Chilean smoked chili) or additional paprika optional, to taste
To finish
- neutral oil or butter for greasing the dish
Instructions
- Make the pino: Heat the oil in a wide skillet over medium. Add onions with a pinch of salt and cook, stirring often, until translucent and sweet but not browned, 8–10 minutes. Add ground beef and break it up; cook until it loses raw color, 5–7 minutes.
- Season and simmer: Stir in cumin, paprika (or ají de color), oregano, remaining salt, and pepper. Add 1/4 cup (60 ml) broth or water to loosen and simmer, stirring occasionally, until glossy and slightly saucy, 8–12 minutes. If dry, add another splash; if too wet, simmer to reduce. Taste and adjust salt.
- Add contrasts: Stir in raisins (if using) off heat. Let the pino cool slightly so the corn topping won’t slip when you spread it.
- Prep add-ins: Quarter the hard-boiled eggs. Count out the olives (traditionally one per serving). If using chicken, shred it now.
- Start the corn topping: In a blender or food processor, combine 3 1/2 cups (525 g) corn, milk, basil, and 1 teaspoon salt. Blend to a coarse purée (leave small bits). Stir in the remaining 1 1/2 cups (225 g) corn for texture.
- Cook and thicken: Melt butter in a medium saucepan over medium heat. Add the corn mixture and cook, stirring frequently, until steamy and starting to mound, 6–9 minutes. Sprinkle in cornmeal, stirring constantly, until the mixture holds a soft “plop” on a spoon, 2–4 minutes more. Season to taste; keep warm over very low heat.
- Assemble: Lightly grease a 2–2.5 quart (2–2.4 L) baking dish or 8-inch (20 cm) square pan. Spread the pino in an even layer. Distribute chicken (if using), then nestle in egg wedges and place olives on top.
- Top and finish: Spoon on the hot corn mixture and spread gently to cover. Make a loose crosshatch with the back of a spoon. If desired, sprinkle 1–2 teaspoons sugar over the surface and dust with a pinch of paprika or merkén.
- Bake: Place on a middle rack in a preheated 400°F (200°C) oven. Bake until bubbling at the edges and golden on top, 25–35 minutes (add 5–10 minutes for a deeper dish).
- Rest and serve: Let stand 10–15 minutes for cleaner slices. Scoop or slice into portions, making sure each serving gets a bit of olive and egg.
Nutrition
Calories: 620kcalCarbohydrates: 55gProtein: 30gFat: 32gSaturated Fat: 14gCholesterol: 170mgSodium: 850mgPotassium: 850mgFiber: 7gSugar: 16gVitamin A: 900IUVitamin C: 20mgCalcium: 120mgIron: 4.5mg
Tried this recipe?Let us know how it was!
