Pastel de choclo is a Chilean baked casserole layered with savory beef, chicken, olives, raisins, and hard-boiled eggs beneath a golden topping of ground corn. It is a satisfying centerpiece for a family meal, and recipes vary by region and household: some emphasize the beef filling, while others use more chicken or a sweeter corn crust.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 lb (450 g) ground beef, preferably 85% lean
- 2 medium yellow onions, finely diced, about 2 cups (300 g)
- 2 tbsp (30 ml) neutral oil, divided
- 2 garlic cloves, minced, about 2 tsp (6 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) dried oregano
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) black pepper, plus more to taste
- ½ cup (75 g) raisins
- ½ cup (75 g) pitted black olives, drained and halved
- 4 large eggs
- 2 lb (900 g) frozen corn kernels, thawed
- ¾ cup (180 ml) whole milk
- 2 tbsp (28 g) unsalted butter
- ¼ cup (10 g) fresh basil leaves, loosely packed, chopped
- 1 tbsp (12 g) granulated sugar, optional, for the top
- ½ cup (120 ml) water, as needed to cook the corn topping
Choclo is the large-kernel corn traditionally used in Chilean pastel de choclo. It can be difficult to find outside South America; frozen sweet corn is a practical substitute, though it makes the topping sweeter and less starchy. Fresh basil gives the topping its characteristic herbal note. If fresh basil is unavailable, use 1 teaspoon (1 g) dried basil; the flavor will be less bright, so add it gradually.
Instructions
- Prepare the oven and ingredients, 40 minutes. Heat the oven to 425°F (220°C) and set a rack in the middle. While it heats, dice the onions, mince the garlic, measure the seasonings, thaw the corn if needed, and pat the chicken dry. Arrange the chicken in a small baking dish, season it with a pinch of salt and pepper, and set it aside. This preparation time includes about 10 minutes for the oven to preheat.
- Roast the chicken, 25 minutes, then rest for 5 minutes. Bake the chicken until a food thermometer inserted into the thickest part reads 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. Remove it from the oven and let it rest for 5 minutes so it is easier to handle. Shred or chop the meat into bite-size pieces, keeping any juices from the dish.
- Boil and cool the eggs, 15 minutes. Put the eggs in a saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a boil, cover the pan, remove it from the heat, and leave the eggs in the hot water for 10 minutes. Transfer them to cold water for 5 minutes, then peel and cut each egg into quarters. For whole boiled eggs, the yolk and white should be firm.
- Make the beef filling, 20 minutes. Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, until soft and translucent but not deeply browned. Add the remaining oil, garlic, cumin, paprika, oregano, salt, and pepper; stir for 30 seconds. Add the ground beef and cook for about 10 minutes, breaking it into small pieces, until no pink remains. Stir in the raisins and 2 tablespoons (30 ml) of water; simmer for 1 minute. Taste and adjust the seasoning. Spread the beef mixture in an even layer in a 9-by-13-inch (23-by-33-cm) baking dish.
- Add the chicken and traditional garnishes. Scatter the cooked chicken over the beef. Arrange the egg quarters and olives across the filling, distributing them so each serving can include some of each. Spoon any reserved chicken juices over the top. This layered filling is often called pino; the balance of meat, egg, olive, and raisin differs among Chilean versions.
- Cook the corn topping, 12 minutes. Blend the thawed corn with the milk in batches until finely ground but not completely smooth. A few small pieces of corn give the topping a pleasant texture. Melt the butter in a saucepan over medium heat, add the corn mixture and basil, and cook for about 12 minutes, stirring frequently. It should thicken enough to mound on a spoon. If it becomes too thick before the corn is tender, stir in water a tablespoon (15 ml) at a time. Taste and add salt as needed.
- Assemble and bake, 45 minutes. Carefully spread the warm corn mixture over the filling, covering it to the edges. Smooth the surface with the back of a spoon. If you like a lightly sweet, browned crust, sprinkle the sugar evenly over the top. Bake at 425°F (220°C) for 35 minutes, until the edges bubble and the top is set with golden patches. Let the casserole rest for 10 minutes before serving so the layers settle and portions hold together.
Tips
- Keep the corn topping thick. Corn varies in moisture, especially after thawing. Drain off excess liquid before blending, and add the measured water only if the topping needs loosening. A runny topping can sink into the filling instead of forming a distinct layer.
- Use a food thermometer for the chicken. Color alone does not reliably show when poultry is cooked safely. Check the thickest piece and return it to the oven if it has not reached 165°F (74°C). Resting helps with shredding but does not replace the temperature check.
- Adjust the sweet-and-savory balance. Raisins and the optional sugar are traditional in many versions, but both can be reduced. For a less sweet topping, leave off the sugar and use a less-sweet corn variety if available.
- Make the filling ahead if useful. Cook the beef and chicken, cool them promptly, and refrigerate them separately for up to 1 day before assembling. Keep the eggs chilled too. Prepare the corn topping close to baking time for the best texture.
Serving Suggestions
Serve pastel de choclo hot, cut into generous squares with a wide spatula. Because each portion contains meat, egg, corn, and olives, it can stand on its own as a main course. A crisp green salad with a simple vinegar dressing is a good contrast to the casserole’s soft, rich layers. Sliced tomato, cucumber, or lightly dressed greens also work well without competing with the corn and basil.
For a Chilean-inspired meal, offer pebre at the table: a fresh condiment commonly made with chopped tomato, onion, cilantro, chile, oil, and vinegar. Keep it on the side so diners can add as much brightness or heat as they like. If serving a group, let the casserole rest for the full 10 minutes before cutting; this makes it easier to lift neat portions and helps prevent the filling from spilling across the plate.
Variations
Make it without chicken. Leave out the chicken and increase the ground beef to 1½ lb (680 g). The casserole will be denser and more beef-forward, so spread the filling evenly and check that the corn layer covers it completely.
Use ground turkey. Substitute 1 lb (450 g) ground turkey for the beef. Cook it until it reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. Turkey is leaner and milder, so use the full amount of oil and taste carefully for salt and spices.
Make the topping with fresh corn. Use about 6 cups (900 g) kernels cut from roughly 8 ears, depending on their size. Blend and cook them as directed. Fresh corn can be especially juicy, so allow extra time for the topping to thicken and add no water unless necessary.
Change the seasoning gently. A small pinch of merken, a Chilean smoked chile seasoning, adds earthy heat if you can find it. Smoked paprika plus a pinch of cayenne is a practical substitute, though it will not have quite the same flavor. Start with ¼ teaspoon (about 0.5 g) and taste; the filling should remain savory rather than hot.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking. Cover the cooled casserole or transfer portions to airtight containers; it keeps for 3 to 4 days in the refrigerator. For more even reheating, store the casserole in individual portions rather than repeatedly warming the whole dish.
Reheat a portion in a covered oven-safe dish at 350°F (175°C) until steaming hot throughout, usually 20 to 30 minutes for a large piece. A microwave also works: cover loosely, heat in short intervals, and turn the portion if your microwave has cold spots. Leftovers should reach 165°F (74°C) when checked with a food thermometer, the USDA FSIS safe temperature for reheated leftovers. Freeze tightly wrapped portions for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. The corn topping may soften slightly after freezing, but the flavor remains good.
Frequently Asked Questions
Can I assemble pastel de choclo ahead of time?
Yes. Cook the filling and corn topping, assemble the casserole, and cover it. Refrigerate it promptly and bake within 24 hours. Because it will start cold, allow extra time in the oven and check that the center is hot before serving; avoid leaving it at room temperature while waiting for guests.
Can I use canned corn instead of frozen corn?
Yes. Drain and rinse about four 15-ounce (425 g) cans, then measure out 2 lb (900 g) of kernels. Canned corn is already tender and may have more moisture, so drain it thoroughly and cook the topping until it is thick enough to spread without running.
Why is my corn topping too thin?
The corn may have retained thawing liquid, or the mixture may not have cooked long enough. Continue stirring it over medium heat until it thickens. If it is still loose, blend in a small handful of additional corn and cook it for a few minutes; avoid adding flour, which changes the topping’s texture.
Do I have to include raisins and olives?
No. They provide the sweet and salty notes found in many pino fillings, but household versions differ. Omit either one if you prefer, or serve olives at the table. If leaving out both, taste the beef mixture and adjust its salt and seasoning before assembling.
How can I tell when the casserole is ready?
The edges should be bubbling, the corn layer should look set rather than liquid, and the top should have golden patches. If the top browns before the center is hot, cover it loosely with foil and continue baking. Rest it for 10 minutes after it comes out so the layers firm up before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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