Creamy Chilean Pastel de Choclo with Sweet Corn and Basil
Dive into the flavors of Chile with this comforting, creamy pastel de choclo. Topped with a sweet corn mixture and infused with fresh basil, this dish is perfect for a cozy dinner.
Preparation
Get these tasks done before you start cooking.
Preparing the Sweet Corn Mixture
- 1
Blend corn and milk
Blend corn and milk together until smooth.
- 2
Add butter and basil
Transfer the mixture to a saucepan and add butter and basil.
Tip: Add a dash of sugar to the corn mixture for extra sweetness.
- 3
Cook and season
Cook over medium heat, stirring occasionally, until slightly thickened. Season with salt.
Preparing the Beef Filling
- 1
Cook onions and garlic
In a large pan, cook the onions and garlic until translucent.
- 2
Brown the beef
Add ground beef, breaking it apart, and cook until browned.
- 3
Combine and simmer
Stir in olives, raisins, eggs, and seasonings. Let simmer for 10 minutes.
Tip: Ensure the beef mixture is not too wet to help the pastel hold its shape.
How to Make Creamy Chilean Pastel de Choclo with Sweet Corn and Basil
Total time: 2 h 20 min · Yields 6 servings
- 1
Assemble the Pastel
Spread the beef filling evenly in a baking dish. Top with the sweet corn mixture.
- 2
Brown the Top
Place the dish under a broiler to crisp and brown the corn layer.
- 3
Final Garnish
Sprinkle additional chopped basil on top before serving.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, assemble the pastel up to a day in advance and bake before serving.
What can I use instead of fresh corn?
Frozen corn works well, just ensure it is fully thawed before blending.
Is there a vegetarian version of this dish?
Substitute the beef with sautéed mushrooms and lentils for a vegetarian option.
How do I reheat leftovers?
Reheat in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through.
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