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Meat, Americas

Pastel de choclo (Chilean corn and beef pie)

Pastel de choclo is a Chilean gratin of ground beef and shredded chicken topped with sweet corn puree, for 4 people, in 90 minutes, medium difficulty, for €3.40 per person. Its success depends on cooking the onions slowly in the filling and thickening the corn cream until it forms a golden crust in the oven.

Tonight, a great Chilean summer classic, pastel de choclo, a meat gratin hidden under a golden, sweet corn topping.

Pastel de choclo (Chilean corn and beef pie)
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Under its golden crust, pastel de choclo hides a beef and chicken filling seasoned with cumin, dotted with hard boiled eggs and black olives in every spoonful. The corn topping brings a sweetness that plays against the savory meat, and that contrast is what makes this Chilean dish so good.

It's a summer and early fall dish, when sweet corn is at its best. Make this pastel de choclo for a family Sunday or a dinner with friends, kids love its soft texture and sweet crust, and it can be made well ahead for a calmer weeknight.

The ingredients

4 people

Pantry

  • Canned sweet cornoften in the pantry 800 g
  • Cuminoften in the pantry 1 tsp
  • Black olivesoften in the pantry 12
  • Sugaroften in the pantry 1 tbsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Basil 1 sprigs
  • Onions 3

Dairy

  • Milk 15 cl
  • Butter 40 g
  • Hard boiled eggs 2

Butcher

  • Ground beef 400 g
  • Chicken breast 1

Allergens Lactose, Eggs

The step by step recipe

  1. Poach the chicken breast in salted water, then shred it. 12 min

    Keep the broth, it will moisten the filling.

  2. Sauté the chopped onions in the oil, add the ground beef, cumin, salt and pepper, then the shredded chicken. 15 min

    The onions need a long cook, they're the soul of this Chilean filling.

  3. Blend the drained corn with the basil, milk and butter, then thicken over low heat, stirring constantly. 10 min

    Keep stirring nonstop, the corn cream catches very quickly.

  4. Spread the filling in a baking dish, add the sliced hard boiled eggs and the olives, then cover with the corn cream.

    Smooth the top well with a spatula for an even crust.

  5. Sprinkle with sugar and bake at 200°C until the top is golden. 25 min

    Broil it for the last few minutes if you want a deeper golden crust.

Our tips to get it right

  • Drain the corn thoroughly before blending it, otherwise the cream stays too runny and takes longer to thicken.
  • Let the meat filling rest a few minutes before spreading it in the dish, the flavors settle together better.
  • Use a wide, shallow dish rather than a deep one, the corn topping browns more evenly.

The variations

  • Swap the ground beef for ground chicken for an all poultry version with a milder flavor.
  • For a vegetarian version, replace the meat with cooked lentils and sautéed bell peppers, the cumin still does its job.
  • For a quick kid friendly version, bake individual portions in ramekins, they cook faster and everyone gets their own golden crust.

What to serve it with

  • A fresh tomato salad
  • A glass of fresh grape juice
  • A lemony avocado salad

Storage

Pastel de choclo keeps for 2 to 3 days in the fridge in a sealed dish. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave so the corn topping gets crisp again.

Questions about this dish

Can you use fresh corn instead of canned corn?

Yes, fresh kernels actually give a more flavorful cream. Boil them for a few minutes before blending with the milk and butter.

Can you make pastel de choclo ahead of time?

Yes, you can assemble the dish the day before and keep it in the fridge unbaked. Add the sugar right before baking so the crust caramelizes properly.

Why sprinkle sugar on top before baking?

The sugar caramelizes under heat and forms the golden crust typical of this Chilean dish. One tablespoon is enough for the whole dish.

Is pastel de choclo good for kids?

Yes, its soft texture and the sweet corn topping are usually a hit with kids. You can leave the olives out of their portions if they're not a fan.

How long does it take to make a pastel de choclo?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pastel de choclo?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pastel de choclo cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Always check the labels of the products you buy.

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