Pastel de Choclo (Chilean Corn Pie) Recipe
The filling is browned and simmered down until concentrated before it ever touches the corn layer, so the pie doesn't turn watery in the oven. Blending half the corn while leaving the rest whole gives the topping a custardy set with real corn texture, and a light dusting of sugar on top is what produces the traditional lightly caramelized crust.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 1 hr 35 min
- Servings
- 8
Ingredients
- 3 tbsp vegetable oil
- 1 lb boneless chicken thighs, cut into chunks
- 3 medium yellow onions, finely chopped
- 1 1/2 lb ground beef
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/3 cup raisins
- 1/2 cup green olives, pitted
- 3 large hard-boiled eggs, sliced
- 8 cups fresh or thawed frozen corn kernels
- 1 cup whole milk
- 8 leaves fresh basil leaves
- 4 tbsp unsalted butter
- 2 tbsp granulated sugar, divided
Nutrition per serving
- Calories
- 644
- Protein
- 40g
- Carbs
- 40g
- Fat
- 38g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thigh chunks and brown on all sides, about 6 minutes, then remove to a plate.
- 2Add the chopped onions to the same skillet and cook over medium heat until soft and translucent, about 8 minutes. Add the ground beef, cumin, paprika, oregano, salt, and pepper, breaking up the meat, and cook until browned, about 8 minutes.
- 3Return the browned chicken to the skillet along with any accumulated juices. Add 1/4 cup water or broth, cover, and simmer over low heat for 15 minutes, until the liquid has mostly cooked away and the mixture is thick, not soupy. Set aside.
- 4In a blender or food processor, pulse half the corn kernels with the milk until mostly smooth but still slightly textured. Leave the remaining corn kernels whole.
- 5Melt the butter in a saucepan over medium-low heat. Add the blended corn, whole kernels, and basil leaves, and season with 1 tablespoon of the sugar and a pinch of salt. Cook, stirring constantly to prevent scorching, for 15-20 minutes, until thickened to a loose custard consistency. Remove and discard the basil leaves.
- 6Preheat the oven to 425°F (220°C). Spread the meat filling in an even layer across the bottom of a 9x13-inch baking dish. Scatter the sliced hard-boiled eggs, raisins, and olives evenly over the filling.
- 7Pour the warm corn mixture over the filling and smooth it into an even layer with a spatula, making sure it reaches the edges of the dish.
- 8Sprinkle the remaining 1 tablespoon of sugar evenly across the top.
- 9Bake for 30-35 minutes, until the top is golden and shows small caramelized brown spots. Let rest for 10 minutes before serving so the layers set enough to hold their shape when scooped.
Tips & variations
- No fresh corn in season? Frozen corn kernels, thawed and well drained, work just as well and are what most Chilean home cooks use outside of summer.
- For an even more traditional version, bake the filling and corn topping in individual clay pots (pailas) instead of one large dish; reduce the bake time to about 20-25 minutes since they're shallower.
- Leaving out the chicken and using beef only is common and still authentic; just increase the ground beef to 2 pounds total.
- A pinch of ground cumin in the corn topping itself, in addition to the meat, is a common regional variation in southern Chile.
Storage & reheating
Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in a 350°F (175°C) oven for about 15 minutes, or in the microwave, until warmed through; the corn topping can weep slightly on reheating, which is normal.
Tips from the Tulo kitchen
- Draining thawed frozen corn well before blending keeps the topping from turning watery in the oven.
- Simmering the meat filling uncovered for the last few minutes helps any remaining liquid cook off before it goes under the corn layer.
FAQ
Can pastel de choclo be made ahead?
Yes. Assemble the full dish, cover, and refrigerate up to a day before baking; add about 5-10 extra minutes to the bake time since it will start cold.
Why is my corn topping runny instead of set?
This usually means the corn mixture wasn't cooked long enough on the stovetop before baking; it should be visibly thickened, like loose polenta, before it goes over the filling.
Is pastel de choclo supposed to be sweet?
Only mildly. The sugar dusted on top caramelizes into a thin sweet crust that contrasts with the savory, olive-and-egg filling underneath, it isn't meant to taste like dessert.
Can I use canned corn instead of fresh or frozen?
Canned corn works in a pinch but has a wetter, softer texture; drain it very well and reduce the milk by a few tablespoons to keep the topping from being too loose.
