Delicious Pastel de Choclo Chile

This pastel de choclo recipe brings the comforting taste of Chilean home cooking right into your kitchen. It's a layered corn and meat casserole that combines sweet corn topping with a savory beef filling and touches of sweet, salty, and earthy ingredients. This dish has been a favorite for family dinners and brings a satisfying mix of textures and flavors in every bite.

I remember making this for the first time on a chilly weekend and my family kept coming back to the table for seconds. The way the sweet corn contrasts with the savory meat is just wonderful.

Ingredients

• Vegetable oil: Perfect for a neutral base that lets spices shine
• White onion: Adds sweetness and body to the filling, pick fresh and firm
• Paprika: Gives smoky warmth, Spanish paprika works beautifully here
• Oregano: Adds an earthy herbaceous note
• Salt: Essential for enhancing all the flavors
• Cumin: Adds a subtle depth and warmth
• Lean ground beef: Provides a hearty and lighter protein base
• Beef broth: Keeps the filling moist and rich
• Corn kernels: Sweet and fresh or frozen, they create the creamy topping
• Fresh basil: In the corn topping lifts the flavor with its aromatic freshness
• Milk: Helps the corn topping achieve a creamy texture
• Hard boiled eggs: Bring a soft richness to the layers
• Cooked chicken: Adds texture and balance to the meat filling
• Raisins: Add unexpected bursts of sweetness that pairs well with the savory
• Black olives: Contribute a salty and briny dimension
• Granulated sugar: Boosts the natural sweetness of the corn slightly (optional)

Instructions

Sauté the aromatics:

Start by warming the vegetable oil in a large pan over medium heat. Once hot, add the finely diced white onions. Cook them gently for about 5 minutes until they turn translucent and release their aroma, which builds a flavorful base.

Add the spices and cook slowly:

Sprinkle the paprika, oregano, salt, and cumin over the softened onions. Keep stirring occasionally and cook for 15 more minutes until the onions are very soft and the spices bloom in the oil creating a rich fragrant mixture.

Brown the ground beef:

Add the lean ground beef to the pan and break it up evenly. Brown the meat thoroughly for about 7 to 10 minutes allowing it to absorb all the flavors and develop a deep savory taste.

Add broth and simmer:

Pour in the beef broth and bring the mixture to a light simmer. Let it cook uncovered on a low flame for 20 minutes so some liquid evaporates resulting in a moist but well thickened filling. Stir occasionally and be careful not to boil it too vigorously.

Prepare the corn topping:

Meanwhile blend the corn kernels with fresh basil and milk until it becomes a slightly chunky creamy mash. Stir in the salt, paprika, and a little sugar if you want a sweeter topping.

Assemble the layers:

In a baking dish spread the beef filling evenly. Arrange the halved hard boiled eggs, chopped cooked chicken, raisins, and black olives on top of the meat layer evenly.

Add the corn topping:

Pour the corn mixture over the top spreading it out smoothly to cover all the filling.

Bake to finish:

Place the dish in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) and bake for around 45 minutes or until the corn topping is golden and set. Let cool for 15 minutes before serving to allow the layers to settle.

My favorite ingredient has to be the fresh basil mixed into the corn topping. It brightens this comfort food in such a beautiful way that you feel like you are tasting Chile in every bite. One family memory I cherish is making this together with my siblings, each of us layering a different part of the casserole and laughing over the raisins hidden inside.

Storage Tips

Pastel de choclo keeps well in the refrigerator for up to three days stored in an airtight container. To reheat cover with foil and warm in the oven to maintain its texture. Avoid microwaving straight from cold as it can make the topping soggy.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a leaner filling though the flavor will be milder. If fresh basil is unavailable try adding a bit of fresh cilantro or parsley for a different fresh twist. Milk can be substituted with cream or a plant based milk such as oat milk to make it dairy free without losing creaminess.

Serving Suggestions

Serve this dish with a simple green salad dressed in lemon juice and olive oil to cut through the richness. A glass of light red wine or Chilean white wine pairs beautifully with the sweet and savory flavors. Add a side of roasted vegetables for extra texture and nutrients.

This pastel de choclo is a comforting and flavorful dish that brings a taste of Chile to your table. Serve warm and enjoy the sweet and savory contrasts with family and friends.

Common Questions About Recipes

→ What gives Pastel de Choclo its unique flavor?

The combination of paprika, oregano, cumin, and fresh basil creates a warm, earthy, and aromatic profile that defines its taste.

→ How is the corn topping prepared?

Fresh or frozen corn kernels are blended with milk, basil, salt, and paprika to create a creamy, slightly sweet topping that balances the savory filling.

→ Can I substitute chicken in the layering step?

Yes, cooked chicken adds a tender texture and mild flavor, complementing the beef and enriching the layered dish.

→ What is the purpose of raisins and olives in the recipe?

Raisins provide sweet bursts while black olives contribute a savory, briny contrast, enhancing overall complexity.

→ How long should the beef filling simmer?

Simmer the filling uncovered for about 20 minutes to thicken and develop rich, concentrated flavors.