Creamy corn pie topped with fresh corn and basil topping
This beloved Chilean comfort food features seasoned ground beef and chicken in a creamy sauce, topped with a delicate layer of fresh corn mixed with basil and butter. It's hearty, aromatic, and deeply satisfying.
Serves 6
Sauté onions until soft. Add beef and chicken, cooking until browned. Season with salt, pepper, and cumin.
Transfer meat mixture to a buttered baking dish, spreading evenly.
Blend fresh corn kernels until slightly chunky. Mix with chopped basil, butter, salt, and pepper.
Spread corn mixture over meat layer. Bake at 180°C for 30-35 minutes until top is golden.
Let cool for 5 minutes before serving.
Use fresh corn when in season for the best flavor
Let casserole rest before serving for easier portioning
Add black olives between meat and corn for extra flavor
Use all chicken for a lighter version
Add diced bell peppers to the meat mixture
Top with grated cheese under the corn topping
Refrigerate up to 3 days. Reheat gently in oven at 160°C
Pastel de choclo is a signature Chilean dish dating back centuries, combining Spanish cooking traditions with native corn varieties.
Yes, thaw and drain well to avoid extra moisture.
Yes, it's naturally gluten-free.
Per serving · 6 servings total
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