Can I make this recipe ahead of time?
Yes, you can assemble the Pastel de Choclo and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
DINNER
Classic Chilean Pastel de Choclo with Savory Pino
Experience the warmth of Chilean home cooking with this Pastel de Choclo. A rich, seasoned ground beef and onion filling, known as 'pino,' is generously crowned with a velvety, subtly sweet corn purée, then baked to golden, bubbling perfection. This substantial and flavorful dish is an ideal centerpiece for any family meal.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
02
Add 1 large finely chopped yellow onion to the skillet with the beef. Cook until softened, about 5 minutes. Stir in 1 teaspoon of cumin and 1/2 teaspoon of paprika, cooking for 1 minute until fragrant.
03
Pour in 1/2 cup of beef broth, bring to a simmer, and cook until most of the liquid has evaporated, about 3-5 minutes. Season the pino filling with salt to taste. Transfer the pino to a 9x13 inch baking dish, spreading it evenly.
04
While the pino cooks, prepare the corn topping. In a blender, combine 4 cups of frozen corn kernels, 1/2 cup of milk, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Blend until smooth and creamy.
05
Pour the corn purée evenly over the pino filling in the baking dish.
06
Bake at 375°F (190°C) for 30-35 minutes, or until the corn topping is golden brown and bubbly. Let it rest for 5 minutes before serving.
About This Recipe
Experience the warmth of Chilean home cooking with this Pastel de Choclo. A rich, seasoned ground beef and onion filling, known as 'pino,' is generously crowned with a velvety, subtly sweet corn purée, then baked to golden, bubbling perfection. This substantial and flavorful dish is an ideal centerpiece for any family meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich corn topping, add 1 tablespoon of butter to the blender with the corn mixture. A pinch of fresh basil can be added to the corn purée for an authentic touch.
Easy Substitutions
Ground turkey or chicken can be used instead of ground beef for the pino. For a dairy-free corn topping, use a plant-based milk alternative. You can also add hard-boiled eggs or olives to the pino for more traditional variations.
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, about 15-20 minutes, or microwave individual portions.
Serving Suggestions
Serve this Chilean Pastel de Choclo with a simple green salad dressed with a light vinaigrette. A glass of Chilean Carmenere wine would also pair wonderfully. For a complete meal, consider serving it alongside a fresh tomato and onion salad (ensalada chilena).
Common Mistakes
Overcooking the pino: Ensure the ground beef is just browned and the onions are soft, don't let it dry out. Not blending the corn enough: The corn topping should be smooth and creamy, not chunky. Forgetting to season the pino: Taste and adjust salt before adding the corn topping. Baking at too high a temperature: This can burn the top before the dish is heated through; stick to 375°F (190°C).
Frequently Asked Questions
What kind of corn should I use?
Frozen corn kernels work perfectly for convenience. If using fresh corn, you'll need about 4-5 ears, scraped from the cob.
Can I freeze Pastel de Choclo?
Yes, you can freeze the baked and cooled Pastel de Choclo in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
MORE TO KNOW
Pastel de Choclo is a beloved dish in Chile, often enjoyed during colder months. The key to its deliciousness lies in the contrast between the savory, spiced pino filling and the sweet, creamy corn topping. Traditionally, the corn is grated fresh, but using frozen corn kernels makes this recipe much more accessible without sacrificing flavor. The sugar in the corn topping is crucial as it caramelizes slightly during baking, creating a beautiful golden crust and enhancing the natural sweetness of the corn.
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