Can I make this dish ahead of time?
Yes, you can assemble the pastel de choclo a day in advance and store it covered in the refrigerator. Bake as directed when ready to serve.
DINNER
Chilean Corn and Basil Casserole (Pastel de Choclo con Albahaca)
Discover the heartwarming flavors of Chile with this traditional Pastel de Choclo con Albahaca. This savory casserole features a rich, creamy corn and fresh basil topping, baked to golden perfection over a savory ground beef and onion base. It's a comforting and satisfying meal, ideal for a family gathering or a cozy weeknight dinner.
HOW TO MAKE IT
Let's cook.
01
Prepare the corn mixture: In a blender, combine the corn kernels, milk, fresh basil leaves, sugar, and 1/2 teaspoon of salt. Blend until smooth and creamy. Set aside.
02
Prepare the pino (filling): Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 8-10 minutes. Drain any excess fat.
03
Add the chopped onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in the cumin and the remaining 1/2 teaspoon of salt. Cook for 1 minute more.
04
Assemble the pudding: Transfer the beef and onion mixture to a 9x13 inch baking dish, spreading it evenly across the bottom.
05
Pour the blended corn and basil mixture over the beef filling, ensuring it covers the pino completely.
06
Bake the pastel: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 35-40 minutes, or until the corn topping is golden brown and set.
07
Let the pastel de choclo rest for 5-10 minutes before serving to allow it to firm up slightly.
About This Recipe
Discover the heartwarming flavors of Chile with this traditional Pastel de Choclo con Albahaca. This savory casserole features a rich, creamy corn and fresh basil topping, baked to golden perfection over a savory ground beef and onion base. It's a comforting and satisfying meal, ideal for a family gathering or a cozy weeknight dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra golden crust, you can sprinkle a little extra sugar on top of the corn mixture before baking. If using frozen corn, thaw it completely before blending for a smoother consistency. A pinch of cayenne pepper can be added to the pino for a subtle kick.
Easy Substitutions
Ground turkey or lentils can be used instead of ground beef for a lighter or vegetarian version. For a dairy-free option, use a plant-based milk alternative in the corn mixture. Dried basil can be used if fresh is unavailable, but reduce the quantity to 1 tablespoon.
Storage & Reheating
Store leftover Pastel de Choclo in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.
Serving Suggestions
Serve this hearty pastel de choclo with a simple green salad dressed with a light vinaigrette. A side of pebre (Chilean salsa) or a dollop of sour cream can add a fresh contrast. It also pairs well with a glass of Chilean Carmenere wine.
Common Mistakes
Over-blending the corn can make it too watery; blend just until smooth. Not draining the fat from the ground beef can make the pino greasy. Overcooking the pastel can dry out the corn topping; bake until just golden and set. Not seasoning the pino adequately will result in a bland filling.
Frequently Asked Questions
What kind of corn is best for this recipe?
Fresh corn is ideal for the best flavor and texture, but high-quality frozen corn works very well too.
Can I add other vegetables to the pino?
Absolutely! Diced bell peppers or carrots can be added with the onion for extra flavor and nutrients.
MORE TO KNOW
Pastel de Choclo is a beloved dish in Chile, often enjoyed during colder months. The key to its unique flavor is the 'pino' (filling) and the creamy, slightly sweet corn topping. The fresh basil in the corn mixture adds an aromatic depth that distinguishes it from other corn puddings. Achieving the right consistency for the corn topping is crucial; it should be smooth but not too thin, allowing it to set beautifully during baking. If your corn mixture seems too thick, add a splash more milk until it reaches a pourable consistency.
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