Pastel de Choclo

Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 435 Calories

Ingredients

• 2 eggs
• 1 cup milk
• 1 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 2 cloves garlic, minced
• ½ teaspoon paprika
• 1 pound ground beef
• 2 teaspoons dried basil
• 2 teaspoons white sugar, or to taste
• 2 tablespoons raisins, or to taste
• ½ broiled chicken, chopped
• 1 ½ tablespoons chopped Kalamata olives, or to taste
• 3 (15.25 ounce) cans sweet corn, drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

Step 3

Bake in the preheated oven until golden brown on top, about 20 minutes.

Step 4

Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.

Step 5

Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.

Step 6

Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.

Step 7

Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.