Chilean pastel de choclo is a baked casserole of seasoned beef and chicken, often layered with egg, olives, and raisins beneath a soft, golden corn-and-basil topping. The sweet-savory contrast makes it satisfying and distinctive, and this home-style version uses easy-to-find frozen corn while keeping the spirit of Chilean regional and family variations.
Ingredients
- 3 large eggs (about 150 g), for hard-boiling
- 1 lb boneless, skinless chicken thighs (454 g)
- 2 cups chicken broth or water (480 ml), for poaching
- 1 tbsp neutral oil (15 ml)
- 1 large yellow onion, finely diced (about 2 cups / 300 g)
- 2 garlic cloves, minced (about 6 g)
- 1 lb ground beef (454 g), preferably 85–90% lean
- 1 tsp ground cumin (2 g)
- 1 tsp sweet paprika (2 g)
- ½ tsp dried oregano (0.5 g)
- 1 tsp fine salt (6 g), divided, plus more to taste
- ¼ tsp black pepper (0.5 g)
- 2 tbsp raisins (20 g), optional
- 6 pitted black olives (about 25 g), halved
- 6 cups frozen corn kernels, thawed (about 900 g); see the corn note in Tips
- ½ cup whole milk (120 ml), plus 1–2 tbsp (15–30 ml) if needed
- ½ cup loosely packed fresh basil leaves (about 12 g), roughly chopped
- 2 tbsp fine cornmeal (about 16 g)
- 1 tbsp unsalted butter (14 g)
- 1–2 tbsp granulated sugar (12–25 g), for the top, optional
Instructions
- Prepare the ingredients. Dice the onion, mince the garlic, thaw the corn, and measure out the seasonings and topping ingredients. Keep the raw chicken and beef separate from ready-to-eat ingredients, and wash hands and utensils after handling them. This is about 30 minutes of active preparation, including peeling and chopping once the eggs have cooled.
- Hard-boil the eggs. Put the eggs in a small saucepan and cover with cool water by about 1 inch (2.5 cm). Bring to a boil, lower the heat to a gentle simmer, and cook for 10–12 minutes, until the yolks and whites are firm. Transfer to cold water, cool, peel, and cut each egg into quarters. Set aside.
- Poach the chicken. Place the chicken thighs and broth in a saucepan. Bring the liquid to a gentle simmer, cover, and cook for about 18–20 minutes, turning the thighs once. Check the thickest part with a food thermometer; USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for chicken. Remove the chicken, let it cool enough to handle, and shred it into bite-size pieces. Keep the broth for the corn topping or another use.
- Make the beef filling. Heat the oil in a large skillet over medium heat. Add the onion and cook for 7–8 minutes, stirring often, until soft and translucent. Add the garlic and cook for 30 seconds. Stir in the ground beef, cumin, paprika, oregano, ½ teaspoon of the salt, and the pepper. Break the beef into small pieces and cook for about 10 minutes, until browned with no pink remaining. Check that the thickest pieces reach 160°F (71°C) with a food thermometer; this is the USDA FSIS safe minimum for ground meat. Stir in the raisins if using, then remove the skillet from the heat.
- Cook the corn topping. Put the thawed corn, milk, basil, cornmeal, butter, and remaining ½ teaspoon salt in a blender or food processor. Pulse in batches until the kernels are mostly broken down but the mixture still has some texture; avoid blending it into a completely smooth purée. Transfer to a saucepan and cook over medium-low heat for 12–15 minutes, stirring frequently, until thick enough to mound on a spoon. If it becomes very stiff before it is hot, loosen it with a little reserved broth or the extra milk.
- Assemble the casserole. Heat the oven to 400°F (200°C). Spread the beef mixture evenly in a 9-by-13-inch (23-by-33-cm) baking dish. Arrange the shredded chicken, egg quarters, and olives over the beef, distributing them across the dish so each portion can have some of each. Spoon the warm corn mixture over the filling and spread it gently to the edges. Sprinkle the top with sugar if you like a more browned, lightly sweet crust.
- Bake and rest. Bake uncovered for 30–35 minutes, until the topping is set, bubbling at the edges, and golden in spots. If it needs more color, broil briefly while watching closely so the top does not scorch. Let the casserole rest for 15 minutes before serving; this helps the layers settle and makes neater portions.
Tips
- Choose the best corn available. Traditional pastel de choclo is often made with large-kernel Chilean choclo, which tends to be less sugary and starchier than standard North American sweet corn. Frozen sweet corn works well, but its topping will taste sweeter and may need an extra few minutes of cooking to thicken. If you find frozen choclo at a Latin American grocery, use it in the same quantity.
- Keep the topping textured and thick. Pulse the corn instead of puréeing it, and stir continuously near the end of its stovetop cooking. A loose topping can sink into the filling; if yours seems runny, cook it for a few more minutes before assembly rather than adding extra cornmeal all at once.
- Make the layers easy to portion. Cut the hard-boiled eggs into quarters and spread the chicken, eggs, and olives evenly over the beef. That way, the casserole is less likely to yield a serving with all the garnishes in one spot and none in another.
- Adjust sweetness to taste. Sugar on top is optional, not essential. Start with 1 tablespoon if your corn is already sweet, or skip it for a more savory finish. Raisins are also optional; leaving them out makes the filling less sweet without changing how the dish bakes.
Serving Suggestions
Serve pastel de choclo hot, with a broad spoon so each portion includes the corn topping and the layered filling beneath it. Its rich, sweet-savory flavors pair well with a crisp Chilean-style tomato and onion salad, simply dressed lettuce, or sliced tomatoes with a little salt and vinegar. A bowl of lightly dressed greens is also a good contrast to the soft, hearty casserole.
For a full meal, plan on one generous portion per person; the recipe makes six servings. If you are serving it alongside several other dishes, smaller squares work well. Put extra olives or a simple green salad on the table, rather than adding more garnishes to the casserole after baking.
Variations
Pastel de choclo varies between households and regions, so the combination of beef, chicken, egg, olives, and raisins is one familiar style rather than a single definitive version. Some cooks use only beef, while others make the center with chicken or add the traditional filling ingredients in different proportions. For a beef-only version, omit the chicken and increase the ground beef to 1½ lb (680 g); the casserole will still need the same baking time.
For a milder, less sweet filling, omit the raisins and the sugar topping. For a vegetarian adaptation, replace the meat with about 3 cups (450 g) cooked lentils and 1 cup (150 g) chopped mushrooms, sautéed with the onion and seasonings until their moisture cooks away. Keep the eggs and olives if desired, and check that the corn topping is thick before assembling. This changes the traditional meat filling but keeps the layered corn-casserole format.
If fresh corn is in season, use kernels cut from about 6 large ears (roughly 900 g kernels) in place of the thawed frozen corn. Fresh corn can vary in moisture and sweetness, so adjust the milk by a tablespoon at a time and cook the topping until it holds its shape. A pinch of extra basil can brighten the topping, but do not add so much liquid that it becomes a sauce.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, in a covered dish or airtight containers. They keep for 3–4 days in the refrigerator. For easier reheating, portion the casserole once it has cooled slightly; keep it covered so the corn does not dry out. Do not leave it at room temperature for more than 2 hours.
Reheat individual portions in the microwave, covered, stirring or turning only if needed, until steaming hot throughout. For a larger amount, cover the baking dish with foil and warm it in a 350°F (175°C) oven. Check the center with a food thermometer and reheat leftovers to 165°F (74°C), the USDA FSIS recommendation. Remove the foil for the last few minutes if you want to refresh the browned top.
You can freeze the baked casserole for up to 2–3 months for best quality. Cool it promptly, wrap it well, and label it with the date. Thaw overnight in the refrigerator, then reheat covered until the center reaches 165°F (74°C). The corn topping may be a little softer after freezing, but the flavor remains good. Avoid thawing it on the counter.
Frequently Asked Questions
What does “choclo” mean?
Choclo is a South American term for corn, especially the large-kernel type commonly used in Chilean cooking. It is often starchier and less sweet than the sweet corn usually sold in US supermarkets, which is why frozen sweet corn makes a convenient but slightly different substitute.
Can I assemble pastel de choclo ahead of time?
Yes. Cook the filling and topping, assemble the casserole, cover it, and refrigerate it for up to a day before baking. Because it starts cold, allow extra oven time and check that the center is thoroughly hot. For food safety, refrigerate the assembled dish within 2 hours of cooking the components.
Can I use cooked or rotisserie chicken?
Yes. Use about 2 cups (300 g) cooked, shredded chicken instead of poaching raw thighs. Add it to the casserole during assembly. Since the chicken is already cooked, you can skip the poaching step, though the recipe’s total time will be shorter; reheat the finished dish to 165°F (74°C) if serving leftovers.
Why is my corn topping runny?
Some corn releases more moisture than other corn, and sweet corn can differ from traditional choclo. Cook the topping longer over medium-low heat, stirring so it does not stick, until it is thick enough to sit on a spoon. If it is already on the casserole, bake until set and allow the full 15-minute rest before cutting portions.
Do I have to include eggs, olives, and raisins?
No. They are common elements in some versions, but household recipes differ. Keep whichever ingredients you enjoy, or omit any of them. The beef-and-chicken filling with the corn topping still makes a complete pastel de choclo without those additions.
Related
- Chilean Bass Recipe: Pan-Seared Sea Bass with Lemon Butter
- Chilean Cuisine Recipes: Pastel de Choclo
- Is Chilean Food Spicy? Heat, Peppers, and Flavor
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).