Recipe of the Week: Chilean Pastel de Choclo

A heartwarming, corn-topped delight from the soul of South America.

Pastel de Choclo is a traditional Chilean dish that stands proudly at the heart of many family gatherings and celebrations. This comforting casserole features a delightful combination of tender meat and a creamy corn topping, reminiscent of a shepard's pie but with a unique twist. Its creation dates back to the colonial period, combining native ingredients like corn with Spanish culinary influences. Today, it remains a beloved staple across Chile, offering warmth and comfort through its rich, familiar flavors.

🛒 Ingredients

For the corn topping

• 4 cups fresh corn kernels
• 1/2 cup milk
• 2 tablespoons butter
• Salt to taste

For the meat filling

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 pound chicken breast, cooked and shredded
• Salt and pepper to taste
• 1 teaspoon cumin
• 1/2 teaspoon paprika

For assembly

• 3 hard-boiled eggs, sliced
• 1/2 cup pitted black olives, halved
• 2 tablespoons raisins

Step-by-Step Instructions

Step 1: Prepare the corn topping

In a blender, combine fresh corn kernels with milk until you achieve a smooth consistency. Transfer the mixture to a saucepan and cook over medium heat. Stir in the butter and season with salt. Allow it to simmer for 10 minutes, stirring occasionally until thickened. Set aside.

Step 2: Prepare the meat filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until translucent. Stir in the ground beef, cooking until browned. Add shredded chicken, cumin, paprika, salt, and pepper. Cook for another 5 minutes to let the flavors meld.

Step 3: Preheat the oven

Preheat your oven to 375°F (190°C) to get it ready for baking the Pastel de Choclo.

Step 4: Assemble the pastel

In a 9×13-inch casserole dish, spread the meat filling evenly across the bottom. Layer the sliced hard-boiled eggs, olives, and raisins over the filling. Finally, pour the corn mixture on top, spreading it out to cover the entire surface.

Step 5: Bake in the oven

Place the assembled Pastel de Choclo in the preheated oven and bake for about 40 minutes, or until the corn topping is golden brown and set.

Step 6: Serve the dish

Remove the Pastel de Choclo from the oven and let it rest for 10 minutes before serving. This allows the flavors to settle and the layers to set.