Pastel de Choclo Recipe

 Pastel de choclo stands as one of Chile's most treasured and soul-warming dishes, a magnificent corn casserole that represents the perfect harmony between indigenous Mapuche corn traditions and Spanish colonial influences. This golden masterpiece transforms fresh sweet corn into a creamy, slightly sweet topping that crowns a rich, savory filling of seasoned ground meat, chicken, hard-boiled eggs, olives, and raisins. The name itself tells the story – "pastel" meaning pie or cake, and "choclo" being the indigenous word for fresh corn that's still used throughout South America today. What makes pastel de choclo truly extraordinary is its beautiful contrast of flavors and textures: the sweet, creamy corn topping provides a luxurious counterpoint to the complex, savory filling below, while the combination of sweet and salty elements creates a dish that's both comforting and sophisticated. This isn't just a casserole; it's a celebration of Chilean identity, bringing together the bounty of summer corn harvest with the warming spices and techniques that define South American comfort food at its finest.

Serving Quantity This recipe serves 8 to 10 people as a hearty main course, making it perfect for family gatherings, special occasions, or when you want to create an impressive dish that feeds a crowd with authentic Chilean flavors.

What You'll Need

For the corn topping:

• 8 cups fresh sweet corn kernels (about 12-14 ears)
• 1/2 cup whole milk
• 4 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 fresh basil leaves
• 2 large egg yolks

For the filling:

• 2 pounds ground beef (80/20 blend)
• 1 whole chicken breast, cooked and shredded
• 2 large onions, finely diced
• 4 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1 cup beef or chicken stock
• 6 hard-boiled eggs, peeled and halved
• 1 cup black olives, pitted
• 1/2 cup golden raisins
• 2 tablespoons powdered sugar for dusting

Preparing the Luxurious Corn Topping

Begin by removing the kernels from your fresh corn ears using a sharp knife, working over a large bowl to catch every precious kernel. The quality of your corn directly impacts the final dish, so choose the sweetest, most tender ears available.

In a large pot, combine the corn kernels with the milk, butter, sugar, salt, and basil leaves. The basil adds a subtle aromatic note that complements the corn's natural sweetness beautifully. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Cook the corn mixture for 15-20 minutes, stirring frequently, until the kernels are very tender and the liquid has reduced significantly. The mixture should be creamy but not watery, with the corn releasing its natural starches to create a cohesive base.

Creating the Perfect Corn Puree

Remove the basil leaves and transfer the cooked corn mixture to a food processor or blender. Process until you achieve a smooth, creamy consistency with just a few small corn pieces remaining for texture. The puree should be thick enough to spread but still creamy and luxurious.

Return the corn puree to the pot and cook over low heat for 5-10 minutes more, stirring constantly, until it reaches a consistency similar to thick mashed potatoes. The mixture should hold its shape when stirred but not be stiff or dry.

Remove from heat and let cool slightly before whisking in the egg yolks one at a time. The yolks will help the topping brown beautifully in the oven while adding richness and helping to set the corn layer.

Building the Savory Filling Foundation

Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add the diced onions and cook, stirring occasionally, for 8-10 minutes until they become translucent and begin to develop golden edges.

Add the minced garlic, cumin, paprika, and oregano to the softened onions, stirring constantly for 1-2 minutes until the spices become fragrant and coat the onions evenly. This creates the aromatic base that will flavor the entire filling.

The onion and spice mixture should smell intensely aromatic and have a beautiful golden color from the paprika. This sofrito forms the flavor foundation that makes Chilean cuisine so distinctive and delicious.

Cooking the Meat Components

Add the ground beef to the skillet with the aromatic onion mixture, breaking it up with a wooden spoon and cooking until it's completely browned and no pink remains. This usually takes 8-10 minutes of constant stirring and breaking up large chunks.

Season the beef generously with salt and pepper, then add the shredded chicken breast and stir to combine. The combination of beef and chicken creates a more complex flavor and texture than either meat alone would provide.

Pour in the stock gradually, stirring to combine and scraping up any browned bits from the bottom of the pan. These caramelized bits add incredible depth of flavor to the filling.

Developing Complex Flavors

Reduce the heat to medium-low and simmer the meat mixture for 15-20 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is moist but not soupy. The filling should be well-seasoned and intensely flavorful.

Taste and adjust seasoning as needed – the filling should be slightly more seasoned than you might expect, as the sweet corn topping will balance and mellow the flavors. Add more salt, pepper, or spices as desired.

The finished filling should hold together well but not be dry, with all the flavors melded into a cohesive, savory mixture that smells incredible and promises the comfort to come.

Adding the Traditional Garnishes

Remove the meat mixture from heat and gently fold in the raisins, which add unexpected sweetness that plays beautifully against the savory elements. The raisins should be distributed throughout but not mashed or broken.

The combination of sweet raisins, salty olives, and rich eggs creates the signature flavor profile that makes pastel de choclo so distinctive and beloved throughout Chile.

Let the filling cool slightly while you prepare your baking dish and organize the remaining ingredients for assembly.

Assembling Your Pastel de Choclo

Preheat your oven to 375°F (190°C) and butter a large, deep baking dish – traditionally a clay casserole dish, but a 9x13 inch baking dish works perfectly for home cooking.

Spread the prepared meat filling evenly across the bottom of the buttered dish, creating a uniform layer that reaches all corners. The filling should be level and compact but not pressed down hard.

Arrange the hard-boiled egg halves cut-side up throughout the meat filling, spacing them evenly so each serving will contain egg. Scatter the black olives around the eggs, distributing them evenly throughout the dish.

Creating the Golden Crown

Carefully spread the corn puree over the entire surface of the filling, using a spatula to create an even layer that covers everything completely. The corn topping should be smooth and uniform, sealing in all the flavors below.

Use the spatula to create gentle swirls or patterns in the corn surface if desired – this adds visual appeal and helps the topping brown more evenly. The corn layer should be about 3/4 inch thick across the entire surface.

Lightly dust the top with powdered sugar, which seems unusual but is traditional and helps create the beautiful golden-brown color that makes pastel de choclo so visually stunning.

Baking to Golden Perfection

Place the assembled casserole in the preheated oven and bake for 25-30 minutes, until the top is beautifully golden brown and slightly firm to the touch. The corn topping should have a lovely caramelized color and smell sweet and aromatic.

If the top isn't browning as much as you'd like, turn on the broiler for the last 2-3 minutes of baking, watching carefully to prevent burning. The goal is a rich, golden color that looks irresistibly appetizing.

The finished pastel de choclo should be bubbling gently around the edges and have a gorgeous golden top that promises the incredible flavors waiting beneath.

Resting and Serving

Remove the pastel de choclo from the oven and let it rest for 10-15 minutes before serving. This resting time allows the layers to set slightly and makes serving much easier while preventing burns from the hot filling.

The casserole should be served warm but not piping hot, allowing diners to fully appreciate the complex interplay of flavors and textures. Each serving should include both the creamy corn topping and a generous portion of the savory filling with eggs and olives.

Traditional Presentation

Serve pastel de choclo directly from the baking dish, using a large spoon to ensure each portion includes all the components. The contrast between the golden corn topping and the rich, dark filling creates a beautiful presentation that's worthy of any special occasion.

Traditional accompaniments include a simple green salad dressed with lemon and olive oil, or fresh tomato slices with onions. The fresh, acidic elements help balance the richness of the casserole and cleanse the palate between bites.

Storage and Reheating

Pastel de choclo actually improves in flavor when stored overnight, making it excellent for make-ahead entertaining. Cover and refrigerate for up to 3 days, and reheat covered in a 350°F oven until warmed through.

Individual portions can be reheated in the microwave, though the oven method preserves the texture of the corn topping better. Add a splash of milk if the corn seems to have dried out during storage.

This magnificent dish represents the heart of Chilean home cooking – a perfect balance of indigenous ingredients and colonial techniques that creates something greater than the sum of its parts. Each forkful delivers the sweetness of summer corn, the richness of perfectly seasoned meat, and the surprise of sweet raisins and briny olives, creating a culinary experience that nourishes both body and soul while connecting you to centuries of Chilean culinary tradition.