Chilean Pastel de Choclo
Shopping list
  • 1lb ground beef or poultry or mixed
  • 2lb corn kernels
  • 8leaves largefresh basil
  • 1cup black olivespitted
  • 1large onionchopped
  • 2 hard-boiled eggssliced
  • milk
  • sugar
  • 1tbsp butter
  • vegetable oil
  • salt
  • raisins
Culinary Spice
  • Aji panca, cumin
Corn Paste
  1. In a FOOD PROCESSOR, mix corn and basil with some milk into a creamy paste.
  2. 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
  1. In a PAN, heat 1 tbsp oil over medium heat.
  2. Fry onions until they turn translucent.
  3. Add meat, Pastel de Choclo Spices, and salt to taste.
  4. Stir-fry meat until it’s crumbled and cooked. Set aside.
  1. Coat a BAKING DISH with oil.
  2. Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  3. Finish with a thick layer of the corn paste.
  4. Sprinkle the top thinly with sugar.
  1. Preheat OVEN to 350°F.
  2. Bake the Pastel de Choclo in the OVEN until the sugar turns brown.
  1. Serve Pastel de Choclot with a fresh salad of your choice (optional).
  2. Enjoy!