Pastel de choclo is a Chilean baked casserole layered with savory beef, chicken, olives, raisins, and hard-cooked egg beneath a golden, basil-scented corn topping. This home-friendly version balances sweet corn with warmly seasoned filling; ingredients and assembly vary among households and regions.
Ingredients
- 3 large eggs (about 150 g), for hard cooking
- 1 lb boneless, skinless chicken thighs (454 g), cut into 1-inch (2.5 cm) pieces
- 2 tbsp neutral cooking oil (30 ml), divided
- 2 medium yellow onions (about 300 g), finely diced
- 1 lb ground beef (454 g)
- 1 tsp ground cumin (2 g)
- 1 tsp sweet paprika (2 g)
- ½ tsp dried oregano (about 1 g)
- 1 tsp fine salt (6 g), divided, plus more to taste
- ¼ tsp ground black pepper (about 0.5 g)
- ½ cup chicken broth (120 ml)
- 2 tbsp raisins (20 g)
- 6 pitted black olives (about 30 g), halved
- 2 lb frozen corn kernels (900 g), thawed, or fresh kernels cut from about 6 ears
- ½ cup milk (120 ml)
- 2 tbsp unsalted butter (28 g)
- ⅓ cup loosely packed fresh basil leaves (about 10 g), finely chopped
- 2 tbsp fine cornmeal (16 g), optional if the corn mixture seems loose
- 1 tbsp granulated sugar (12 g), optional, for sprinkling on top
Instructions
- Prepare the oven and eggs. Heat the oven to 400°F (200°C). Put the eggs in a small saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a boil, then lower the heat to maintain a steady simmer for 10 minutes. Drain and cool the eggs in cold water until easy to handle. Peel and cut them into quarters. The yolks and whites should be firm.
- Cook the chicken. Pat the chicken dry and season it with a pinch of the salt and pepper. Heat 1 tablespoon (15 ml) oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for about 10–12 minutes, turning the pieces so they brown on several sides. Check the thickest pieces with a food thermometer; USDA FSIS safe minimum temperature for poultry is 165°F (74°C). Transfer the chicken to a plate and keep the skillet for the beef.
- Make the beef filling. Add the remaining 1 tablespoon (15 ml) oil to the skillet. Cook the onion over medium heat for 6–8 minutes, stirring, until softened and lightly golden. Add the ground beef, cumin, paprika, oregano, remaining salt, and pepper. Break the meat into small pieces and cook until no pink remains, about 8–10 minutes. Ground beef should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); check with a food thermometer. Stir in the broth and simmer for 2 minutes, scraping up browned bits. The filling should be moist but not soupy.
- Assemble the savory layer. Spoon the beef mixture evenly into a 9-by-13-inch (23-by-33 cm) baking dish. Arrange the cooked chicken, egg quarters, raisins, and olives over it, distributing them so every serving can include a little of each. Press the toppings gently into the beef so they stay in place beneath the corn.
- Make the corn topping. Put the thawed corn, milk, butter, and chopped basil in a blender or food processor. Pulse until most of the kernels are broken down but some texture remains; work in batches if necessary. Transfer the mixture to a saucepan and cook over medium heat for about 15 minutes, stirring often, until thick and spoonable. Season with the remaining pinch of salt. If it still looks runny, stir in the optional cornmeal and cook for another minute or two.
- Top and bake. Spread the warm corn mixture over the filling, taking it right to the edges. Sprinkle with sugar if you like a lightly sweet, browned crust. Bake uncovered for about 30 minutes, until bubbling around the edges and golden in spots on top. If the surface needs more color, broil briefly while watching closely so it does not scorch.
- Rest and serve. Let the casserole stand for 10 minutes before cutting. The rest helps the layers settle, making portions easier to lift from the dish. Serve hot, with a little of the beef, chicken, egg, olive, raisin, and corn topping in each portion.
Tips
- Keep the filling moist, not watery. Simmer the beef mixture until the broth is mostly absorbed before assembling. Excess liquid can make the lower layers loose and prevent neat portions. The corn topping should also be thick enough to stay on a spoon; add the optional cornmeal only if it needs help thickening.
- Adjust for your corn. Fresh, ripe corn can be naturally sweet and tender. Frozen corn is convenient and works well once thawed and drained. Canned corn is another option: drain it thoroughly and taste before adding extra salt, since it can be softer and sometimes saltier than frozen corn.
- Season in stages. The broth, olives, and beef all contribute salt, so season the beef and corn separately, then taste each before layering. If your olives are particularly salty, rinse and dry them first.
- Use a thermometer for the meat. Browning alone does not confirm that chicken or ground beef has reached its safe temperature. Check a few thick chicken pieces and the beef mixture, especially when cooking in crowded batches.
Serving Suggestions
Serve pastel de choclo as a generous main course while the top is browned and the center is hot. A crisp green salad with lettuce, tomato, and a simple vinaigrette provides a fresh contrast to the rich, softly textured casserole. Sliced cucumber or a tomato-and-onion salad also works well, particularly when the corn topping is sweet.
For a Chilean-inspired table, offer pebre, a fresh condiment commonly made with chopped tomato, onion, cilantro, chile, and vinegar. Keep it on the side so diners can add as much brightness and heat as they like. The casserole is filling, so a modest side salad and bread are usually plenty; extra bread is useful for scooping up any savory juices.
Variations
Use traditional choclo when available. Choclo is a large-kernel South American corn with a starchier, less sugary character than many North American sweet-corn varieties. If you find frozen choclo at a Latin American grocery, use it in the same amount and thaw it first. Regular frozen sweet corn makes a delicious, slightly sweeter topping. A little fine cornmeal can give a loose sweet-corn mixture more body, but it will not exactly reproduce choclo’s texture.
Change the meat or omit the raisins. Some family versions use only beef, while others include chicken; you can leave out the chicken and increase the beef to 1½ lb (680 g) if you prefer a simpler filling. Raisins add small sweet notes, but they are easy to omit. For a less rich filling, use lean ground beef and spoon off excess rendered fat before adding broth.
Make a meat-free version. Replace the beef and chicken with about 1½ lb (680 g) cooked brown lentils and 8 oz (225 g) sautéed mushrooms. Season the mixture with the same spices and add broth gradually so it stays moist rather than soupy. Keep the egg, olive, and raisin layer if desired, or leave out any ingredients that do not suit your table. The result is a variation rather than a like-for-like substitute for the classic meat filling.
Try individual portions. Divide the filling and corn topping among six oven-safe ramekins. Arrange the toppings evenly in each one and bake until bubbling and browned; smaller dishes may finish sooner, so begin checking after about 20 minutes. Rest them briefly before serving, and use oven mitts because ramekins stay hot.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container, or cover the baking dish once it has cooled enough to handle. Keep the casserole refrigerated for 3–4 days. For easier reheating, portion it into individual containers; the corn topping can soften slightly as it sits, but the flavors remain well suited to leftovers.
Reheat individual portions in the microwave, covered loosely, stirring or turning if possible so they warm evenly. For a larger amount, cover the dish with foil and warm it in a 350°F (175°C) oven until hot throughout, uncovering near the end if you want to refresh the browned top. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. Freeze portions in freezer-safe containers for up to 2–3 months for best quality, thaw overnight in the refrigerator, then reheat to 165°F (74°C). Avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
What does pastel de choclo mean?
Pastel means pie or casserole, and choclo refers to corn, especially the large-kernel corn used in many South American dishes. In Chile, pastel de choclo describes a baked dish with a savory filling under a corn topping. Recipes differ in their proportions and in whether they include chicken, raisins, olives, or other additions.
Can I make pastel de choclo ahead?
Yes. Cook and cool the beef and chicken filling, prepare the eggs, and make the corn topping, then assemble the casserole and refrigerate it covered for up to 24 hours. For a more even bake, let the chilled dish sit out only while the oven heats, not for an extended period. It may need extra oven time when cold; bake until bubbling in the center and hot throughout.
Can I use canned or fresh corn instead of frozen?
Yes. Use the same weight of fresh kernels or well-drained canned corn. Fresh corn may need a little extra processing to break down its firm kernels. Canned corn is already soft, so pulse it gently and drain it very well; otherwise, the topping can become watery. Sweet-corn varieties taste sweeter than traditional choclo.
Why did my casserole turn out watery?
The most common causes are broth that was not reduced, wet corn, or a topping that was too loose before baking. Simmer the beef until only a little moisture remains, thaw and drain frozen corn, and cook the corn mixture until thick enough to spread. Resting the baked casserole for 10 minutes also helps the layers hold their shape.
Do I have to include both chicken and beef?
No. Versions vary, and some use beef alone while others combine it with chicken. For this recipe, omit the chicken and increase the ground beef to 1½ lb (680 g), following the same safe-temperature guidance for ground meat. You can also make the lentil-and-mushroom variation above for a meat-free meal.
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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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