South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pastel de Choclo
Chile's comforting corn and beef pie — a savory ground meat filling of olives and raisins blanketed under a sweet, golden creamed corn crust.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Prepare the pino (filling): Sauté the diced onions and ground beef until browned. Season with cumin and paprika. Stir in the raisins and set aside.
- 2
Make the pastelera (corn topping): Blend the fresh corn kernels and basil until it forms a thick paste. Cook the paste in a saucepan with a little butter and milk until it thickens (about 10 mins).
- 3
Layer the base: In a clay or oven-safe baking dish, spread the beef filling evenly.
- 4
Add the extras: Distribute the sliced hard-boiled eggs and black olives over the meat layer.
- 5
Top and bake: Pour the corn pastelera over the top, spreading it evenly. Sprinkle lightly with sugar. Bake at 400°F (200°C) for 30-40 minutes until the top is deeply golden and bubbly.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving670
Calories
51 g
Protein
53 g
Carbs
30 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pastel de choclo is a Chilean summer casserole that layers a spiced ground-beef and chicken filling (pino) under a sweet, creamy corn topping baked until golden. It descends from Indigenous corn cookery crossed with Spanish savory pies, and the sweet-savory contrast is its defining trait. Olives, raisins, and a piece of hard-boiled egg hidden in the filling are traditional touches.
Listahan note
This version balances the sweet corn crust against a well-seasoned, slightly savory-sweet pino, and bakes it until the top blisters and caramelizes the way it should.
Technique cues
- Blend or grate fresh corn and cook it briefly with a little milk and basil so the topping is creamy and pourable, not pasty.
- Season the pino assertively with cumin and a touch of paprika; it should taste fully flavored on its own before the sweet corn goes on top.
- Sprinkle a little sugar on the corn topping before baking so it caramelizes into the signature golden, blistered crust.
Kitchen flow
- Parallel prep
- Cook the pino and boil the eggs while you cut and puree the corn, so both layers are ready to assemble at once.
- Make-ahead
- Assemble the full casserole a day ahead and refrigerate, then bake when you are ready to serve.
- Leftover move
- Reheat squares in the oven to re-crisp the top; the sweet-savory flavors deepen overnight.
- Cleanup rhythm
- Cook the pino and corn in the same pan in turn to limit dishes, and soak the baking dish right after serving.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
fresh corn
the sweet creamy topping
Purpose: Pureed fresh corn baked on top is the soul of the dish, giving sweetness against the savory filling.
Handling: Cut kernels from the cob and cook briefly with milk and basil until thickened.
Adaptation: Frozen corn works out of season; canned corn is a last resort and tastes less fresh.
ground beef
the savory filling (pino)
Purpose: Spiced ground beef forms the hearty, savory base under the sweet crust.
Handling: Brown with onion and season well with cumin and paprika.
Adaptation: Ground turkey or a lentil mix makes a lighter or meat-free pino.
onion
the aromatic foundation
Purpose: A generous amount of cooked onion sweetens and seasons the pino from within.
Handling: Dice and cook until soft before adding the meat.
Adaptation: Leek gives a gentler, slightly sweeter base.
hard-boiled egg, olives, and raisins
the traditional accents
Purpose: These tucked-in touches give bursts of richness, brine, and sweetness that define an authentic pastel de choclo.
Handling: Slice the egg, halve the olives, and scatter over the pino before topping.
Adaptation: Leave out any one to taste; the raisins in particular are optional for those who prefer it less sweet.
fresh basil
the herbal note in the corn
Purpose: Basil cooked into the corn topping is a distinctly Chilean touch that lifts the sweetness.
Handling: Chop and stir into the corn as it cooks.
Adaptation: A little oregano can stand in, though basil is traditional here.
Technique notes
- Build the layers in an oven-safe dish you can take straight to the table for that bubbling, just-baked presentation.
- Run the finished casserole briefly under the broiler if the top has not browned enough for that caramelized crust.
- Let it rest a few minutes after baking so the layers set and slice cleanly rather than sliding apart.
Ingredient swaps
- Vegetarian direction
- Build the pino from lentils and mushrooms with the same spices under the sweet corn top.
- Lower-sugar direction
- Skip the raisins and the sprinkled sugar, letting the corn's natural sweetness carry the contrast.
- Weeknight shortcut
- Use frozen corn pureed with milk and a quick browned-beef pino to assemble in under forty minutes.
Serve alongside
- Chilean tomato and onion salad (ensalada chilena)
- Simple green salad
- Crusty bread
- Pebre (Chilean salsa)
- Carmenere red wine
- Chilled white wine
- Mote con huesillo
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Pastel de choclo keeps in the fridge for up to four days and the flavors meld nicely overnight. Reheat in the oven to keep the topping crisp rather than the microwave. It freezes for up to two months, though the corn topping softens slightly on thawing.
Equipment
- Oven-safe baking dish
- Skillet for the pino
- Blender or box grater for corn
- Saucepan for the corn topping
Make this household-aware
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Plan it in Listahan
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