Pastel de Choclo

Name: Pastel de Choclo
Prep time: 30 min
Total time: 1 h
Yield: 6
Ingredients: For the pino (meat filling): 600 g ground beef (chuck or sirloin, 20% fat); 2 large onions (~400 g), finely diced; 4 garlic cloves, finely minced; 2 tbsp neutral oil for sautéing; 1.5 tsp salt + 1 tsp freshly ground black pepper for the pino; 1 tsp ground cumin + 1 tsp sweet paprika + 1 tsp dried oregano + 1 tsp aji color (or pimentón as substitute); 60 ml beef stock or water; 80 g dark raisins, soaked 15 min in 100 ml warm water, then drained; 4 bone-in skin-on chicken thighs (~600 g) — poached and pulled (traditional addition); 1 bay leaf + 800 ml water to poach the chicken; 6 hard-boiled eggs, peeled and halved (1 per portion); 18–24 pitted black olives (kalamata-style); For the corn paste (choclo): 1.2 kg fresh white corn kernels (~6–8 ears) OR 1 kg thawed frozen corn; 80 ml whole milk; 60 g unsalted butter; 1 tbsp fresh basil leaves, finely chopped (the Chilean signature); 1 tsp fine salt + 1 tbsp granulated sugar for the corn paste; 2 tbsp granulated sugar to sprinkle over the top before baking (for the iconic caramelized crust)

Pastel de choclo is Chile's national corn pie — a clay pot in which boiled chicken with onion, olives, hard-boiled eggs, and raisins hides under a thick layer of fresh corn purée (choclo) cooked with milk and butter, then baked until a caramelized crust forms, dusted with sugar. The sweet-savory combination — raisins in the meat filling, sugar on the crust — is a trademark of Andean cuisine. Pastel de choclo is summer food, when sweet corn is at its peak. It is served directly from the clay pot it baked in. At the table, each diner breaks the caramelized crust with a spoon, mixing it with the filling underneath. It is present at every Chilean family gathering and national celebration.

Total time1h

Active time30m

Servings6

DifficultyMedium

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

❄️

Can be frozen

Great for meal prep

⭐

Traditional recipe

Authentic taste

Ingredients 6 servings

For the pino (meat filling): 600 g ground beef (chuck or sirloin, 20% fat)
2 large onions (~400 g), finely diced
4 garlic cloves, finely minced
2 tbsp neutral oil for sautéing
1.5 tsp salt + 1 tsp freshly ground black pepper for the pino
1 tsp ground cumin + 1 tsp sweet paprika + 1 tsp dried oregano + 1 tsp aji color (or pimentón as substitute)
60 ml beef stock or water
80 g dark raisins, soaked 15 min in 100 ml warm water, then drained
4 bone-in skin-on chicken thighs (~600 g) — poached and pulled (traditional addition)
1 bay leaf + 800 ml water to poach the chicken
6 hard-boiled eggs, peeled and halved (1 per portion)
18–24 pitted black olives (kalamata-style)
For the corn paste (choclo): 1.2 kg fresh white corn kernels (~6–8 ears) OR 1 kg thawed frozen corn
80 ml whole milk
60 g unsalted butter
1 tbsp fresh basil leaves, finely chopped (the Chilean signature)
1 tsp fine salt + 1 tbsp granulated sugar for the corn paste
2 tbsp granulated sugar to sprinkle over the top before baking (for the iconic caramelized crust)

How to make it

1CARAMELIZE THE ONIONS: in a heavy skillet over medium heat, warm 2 tbsp oil and add 400 g finely diced onion with 0.5 tsp salt; sauté 12–15 minutes, stirring often, until deeply golden and translucent — DO NOT rush this step, the caramelized onion is the foundation of pino flavour; add 4 minced garlic cloves and cook 1 minute more until fragrant.
2BROWN THE BEEF: raise the heat to medium-high; add 600 g ground beef to the onions, breaking it apart with a wooden spoon; cook 6–8 minutes until the meat is no longer pink and any liquid has evaporated; add 1 tsp cumin, 1 tsp paprika, 1 tsp oregano, 1 tsp aji color (if using), the remaining 1 tsp salt and 1 tsp pepper; stir 1 minute to bloom the spices.
3FINISH THE PINO: pour in 60 ml beef stock and the drained raisins; simmer 3–4 minutes until the mixture is moist but not soupy — the pino should be glossy and able to hold its shape on a spoon; remove from heat and let cool 15 minutes — letting it rest deepens the flavour and prevents the corn topping from sliding off.
4POACH THE CHICKEN: while the pino rests, simmer 4 chicken thighs in 800 ml lightly salted water with 1 bay leaf for 25 minutes until cooked through; drain, cool slightly, then pull the meat from the bones in large chunks (skin discarded); reserve the stock for serving alongside the pastel.
5CORN PASTE: in a food processor or blender, pulse 1.2 kg fresh corn kernels with 80 ml milk and 1 tsp salt 30 seconds until coarsely pureed — keep some texture, do not blend to a smooth cream; transfer to a heavy saucepan with 60 g butter over medium heat; cook 10–15 minutes, stirring constantly with a wooden spoon, until the puree thickens to a polenta-like consistency that pulls away from the sides of the pan; stir in 1 tbsp chopped basil and remove from heat.
6ASSEMBLE: preheat oven to 200 °C with a rack in the upper third; divide the pino between 6 individual earthenware pailas (or one 28 cm baking dish); top each portion with chunks of poached chicken, 1 hard-boiled egg half, 3–4 olives, and a small pile of raisins arranged decoratively; spoon the warm corn paste over the top in an even 2 cm layer, smoothing with the back of a spoon to seal all the way to the edges.
7SUGAR CRUST: sprinkle 2 tbsp granulated sugar evenly over the corn topping; this is non-negotiable — the sugar caramelizes during baking into the iconic dark, almost-burnt golden crust that distinguishes pastel de choclo from any other shepherd's pie.
8BAKE: place the pastels on the upper rack of the 200 °C oven and bake 25–30 minutes until the corn topping is golden brown and the sugar has caramelized into dark spots across the surface; the corners may bubble — that's correct; let rest 10 minutes before serving (the filling needs to set); serve straight from the paila with a side of pebre salsa and a glass of Chilean Carmenère.