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. Rooted in the everyday cooking of Chilean kitchens, Pastel de Choclo balances technique and tradition: the ground beef is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the ground beef, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
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
Source the freshest ground beef you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Use all chicken for a lighter version
Add diced bell peppers to the meat mixture
Top with grated cheese under the corn topping
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Refrigerate up to 3 days. Reheat gently in oven at 160°C Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Pastel de choclo is a signature Chilean dish dating back centuries, combining Spanish cooking traditions with native corn varieties. Like many Chilean classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
Yes, thaw and drain well to avoid extra moisture.
Yes, it's naturally gluten-free.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If ground beef is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 6 servings total
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