Chilean Pastel de Choclo with Savory Corn Crust
A wonderful blend of savory beef and chicken filling, layered with a sweet corn crust, representing a classic Chilean dish often enjoyed as a family meal.

Preparation
Get these tasks done before you start cooking.
Marinating the Filling
- 1
Sauté aromatics
Sauté onions and garlic in a pan until translucent.
- 2
Cook beef
Add ground beef; cook until browned.
- 3
Combine ingredients
Stir in cumin, cooked shredded chicken, salt, and pepper. Mix well.
Preparing the Corn Crust
- 1
Blend corn mixture
Blend corn kernels with milk and sugar until smooth.
Tip: Use a mixer or blender for a finer corn consistency.
- 2
Cook mixture
Heat butter in a pot, add corn mixture, stirring until it thickens.
Tip: Ensure corn mixture thickens adequately to prevent a runny crust.
- 3
Season
Season with salt to taste.
How to Make Chilean Pastel de Choclo with Savory Corn Crust
Total time: 2 h 20 min · Yields 6 servings
- 1
Layer the Dish
In a baking dish, spread the meat filling evenly, layer with hard-boiled egg slices and olives.
- 2
Top with Corn Crust
Pour the thickened corn mixture over the filling in the dish.
- 3
Bake
Bake in a preheated oven (375°F) until the top turns golden.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, assemble the pie a day ahead and refrigerate, then bake before serving.
What can I use as a substitute for fresh corn?
Frozen corn works well when thawed; you can also use canned corn in a pinch.
Is there a vegetarian version?
Substitute the meat filling with sautéed mushrooms, spinach, and tofu.
Can I use other meats?
Yes, ground turkey or pork can be used as alternatives to beef and chicken.
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