Pastel de Choclo (Chilean Corn & Meat Casserole)

About This Recipe

Pastel de choclo is the most beloved comfort dish of the Chilean table, a layered casserole that arrives at the table in its individual clay pot (paila de greda), the corn crust bronzed and caramelized, hiding a richly spiced meat filling underneath. 'Choclo' is the Quechua word for fresh maize, and the crust is made by grating or processing fresh corn kernels — never canned, never frozen — into a coarse paste cooked with butter, basil and milk until thick enough to mound on top of the filling without sinking. The filling, called pino, is the same savory mixture used inside Chilean empanadas: ground beef sautéed with onion, cumin, paprika, ají de color (Chilean merquén-spiced red pepper paste) and a handful of raisins that add a gentle sweetness. Each serving traditionally receives a boiled egg quarter, two or three black olives and a piece of poached chicken buried under the corn layer, so every spoonful reveals different textures and flavors. The dish is a fixture of Chilean Independence Day celebrations on September 18th and summer asados, served in individual clay pots that retain heat and give the corn crust its characteristic sticky, creamy bottom. A pinch of sugar on top before baking caramelizes the crust to a deep amber — the sign of a properly finished pastel de choclo.

Ingredients

Serves 6

• 1.2 kgfresh corn kernels(from about 6 ears of corn; frozen is a distant substitute)
• 4 tbspunsalted butter
• 0.5 cupwhole milk
• 1 tbspfresh basil leaves(finely chopped)
• 1 tspsalt
• 500 gground beef
• 2chicken thighs(bone-in, poached and shredded)
• 2 largewhite onions(finely diced)
• 3 tbspvegetable oil
• 2 tspcumin
• 2 tsppaprika or ají de color
• 0.5 tspblack pepper
• 3 tbspraisins
• 3hard-boiled eggs(quartered)
• 12pitted black olives
• 1 tspsugar(for sprinkling on top)

Instructions

1. 1

   Poach the chicken

   Place chicken thighs in a small pot, cover with water, add salt and a bay leaf. Simmer 20 minutes until cooked through. Remove, cool and shred the meat discarding skin and bone. Reserve the broth.

   Cooling the chicken in the broth keeps it moist.

2. 2

   Make the pino filling

   Heat oil in a wide pan over medium heat. Sauté onions until soft and golden, about 12 minutes. Add ground beef and cook, breaking it up, until browned. Season with cumin, paprika, salt and pepper. Stir in raisins and 3 tbsp of the reserved chicken broth. Simmer 5 minutes.

   The raisins are traditional and non-optional — they balance the savory spices with sweetness.

3. 3

   Make the corn paste

   Process corn kernels in a food processor or blender to a coarse paste (some texture is desirable). Melt butter in a saucepan over medium heat, add the corn paste, milk and basil. Cook, stirring constantly, 10–12 minutes until the mixture thickens and pulls away from the sides of the pan. Season with salt.

4. 4

   Assemble the pasteles

   Preheat oven to 200°C. Divide the pino filling among 6 individual clay pots or a large baking dish. Place pieces of shredded chicken, egg quarters and 2 olives on each portion. Spoon the corn paste generously over the top to cover completely, smoothing the surface.

   Wet your spoon to spread the corn paste more easily.

5. 5

   Add sugar crust and bake

   Sprinkle a pinch of sugar over each pot. Bake 25–30 minutes until the corn crust is deeply golden and caramelized on top.

6. 6

   Rest and serve

   Let the pasteles rest 5 minutes before serving. Bring the clay pots directly to the table — they retain heat beautifully.

Variations

• •

  Pastel de choclo vegetariano: replace pino with sautéed mushrooms, squash and spinach with the same spices.

• •

  Pastel de pollo: use only shredded chicken for the filling, no ground beef — common in coastal Chilean homes.

• •

  Choclo topping with cheese: add a thin layer of grated queso fresco under the corn paste for extra richness.

Storage

Store covered in the refrigerator for up to 3 days. Reheat individual portions in a 180°C oven for 15 minutes — microwave reheating makes the corn crust rubbery.

Frequently Asked Questions