Pastel de Choclo

Chilean Pastel de Choclo

Cuisine Chilenean
Servings 3


Shopping list

  • 1 lb ground beef or poultry or mixed
  • 2 lb corn kernels
  • 8 leaves largefresh basil
  • 1 cup black olives pitted
  • 1 large onion chopped
  • 2 hard-boiled eggs sliced
  • milk
  • sugar
  • 1 tbsp butter
  • vegetable oil
  • salt


  • raisins

Culinary Spice

  • Aji panca, cumin


Corn Paste

  • In a FOOD PROCESSOR, mix corn and basil with some milk into a creamy paste.
  • In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling

  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add meat, Pastel de Choclo Spices, and salt to taste.
  • Stir-fry meat until it’s crumbled and cooked. Set aside.


  • Coat a BAKING DISH with oil.
  • Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  • Finish with a thick layer of the corn paste.
  • Sprinkle the top thinly with sugar.


  • Preheat OVEN to 350°F.
  • Bake the Pastel de Choclo in the OVEN until the sugar turns brown.


  • Serve Pastel de Choclot with a fresh salad of your choice (optional).
  • Enjoy!
Keyword aji panca