14 Authentic Pastel De Choclo Recipes That Celebrate Chilean Tradition

Pastel de choclo is one of those dishes that instantly brings warmth and comfort, especially when you’re looking to try something new in the kitchen. This traditional Chilean corn pie, with its layers of creamy corn and savory fillings, is a true celebration of culture and family. Whether you’re a fan of the classic version with ground meat or interested in exploring modern variations like quinoa or sweet potatoes, there’s something for everyone. Each recipe offers a unique twist, making it perfect for any occasion. Let’s explore these 14 authentic recipes and bring a taste of Chilean tradition to your home.

Traditional Chilean Pastel De Choclo

Pastel de choclo, a beloved dish from Chile, is a comforting corn pie that boasts a delightful combination of sweet corn, savory meat, and aromatic spices. This traditional recipe showcases the rich culinary heritage of the country, bringing together fresh ingredients and a blend of textures. The dish is often associated with family gatherings and celebrations, making it a perfect choice for a hearty meal that everyone will appreciate.

At its core, pastel de choclo features a base of ground corn, which is layered over a savory filling of meat, olives, and boiled eggs. The dish is then baked until golden brown, creating a beautiful crust that seals in the flavors. Its unique blend of sweet and savory makes it a standout on any dinner table and a true representation of Chilean comfort food.

Ingredients (Serves 4-6)

• 4 cups of fresh or frozen corn kernels
• 1 cup of milk
• 1 tablespoon of butter
• 1 pound of ground beef or lamb
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• Salt and pepper, to taste
• 1 cup of black olives, pitted and sliced
• 2 hard-boiled eggs, chopped
• 1 tablespoon of chopped fresh basil or parsley (optional)
• 1/2 cup of grated cheese (optional)

Cooking Instructions

1. Prepare the Corn Mixture: In a blender or food processor, combine the corn kernels and milk. Blend until smooth and creamy. In a large pot, melt the butter over medium heat. Pour in the corn mixture and cook, stirring frequently, for about 10 minutes until it thickens slightly. Season with salt and pepper to taste. Set aside.
2. Cook the Meat Filling: In a large skillet, heat a splash of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add the ground meat to the skillet, breaking it up with a spoon, and cook until browned. Stir in paprika, cumin, and season with salt and pepper. Mix in the chopped olives and hard-boiled eggs. If desired, add fresh basil or parsley for extra flavor. Remove from heat.
3. Assemble the Pastel: Preheat the oven to 375°F (190°C). In a baking dish, spread the meat filling evenly across the bottom. Pour the corn mixture over the meat, spreading it out to cover completely. If using, sprinkle grated cheese on top for a cheesy crust.
4. Bake the Dish: Place the baking dish in the preheated oven and bake for about 30-40 minutes, or until the top is golden brown and set. Keep an eye on it to avoid over-browning.
5. Serve: Once baked, remove the pastel de choclo from the oven and allow it to cool for a few minutes. Serve warm, offering slices that showcase the layers of corn and meat filling.

Extra Tips

For an authentic touch, consider using fresh, local corn if available, as it enhances the sweetness and flavor of the dish. Additionally, feel free to experiment with different types of meat, such as chicken or pork, or even a vegetarian filling with mushrooms and vegetables.

Pastel de choclo can also be made ahead of time and reheated, making it a convenient option for busy days. Enjoy this delightful dish with a simple salad or a glass of Chilean wine for a complete experience!

Vegetarian Pastel De Choclo

Vegetarian Pastel De Choclo is a delightful and hearty dish that showcases the flavors of corn in a delightful way. Originating from South America, particularly Chile, this dish features a creamy corn topping over a savory filling that’s packed with vegetables. The combination of sweet corn and savory ingredients creates a perfect harmony of flavors that’s sure to satisfy both vegetarians and meat-lovers alike. This recipe embraces the essence of traditional Pastel De Choclo while ensuring that it remains completely plant-based.

The dish consists of two main components: a flavorful vegetable filling and a rich corn topping. The filling is typically made with a variety of vegetables such as onions, bell peppers, and mushrooms, all sautéed to perfection with spices. The topping is a creamy blend of corn that’s pureed and seasoned, creating a deliciously smooth layer that complements the filling beautifully. This Vegetarian Pastel De Choclo is perfect for gatherings and makes for an impressive and tasty main course.

Ingredients (Serves 4-6)

• 3 cups fresh corn kernels (or 2 cans of sweet corn, drained)
• 1 cup vegetable broth
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 cup spinach, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for crunch)
• Fresh basil or parsley for garnish (optional)

Cooking Instructions

1. Prepare the Vegetable Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they become soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the Mushrooms and Spinach: Incorporate the chopped mushrooms into the skillet and cook for another 5 minutes until they release their moisture and begin to brown. Then, add the chopped spinach and cook until wilted, about 2-3 minutes. Season the mixture with cumin, paprika, salt, and pepper, to taste. Remove from heat and set aside.
3. Prepare the Corn Topping: In a blender or food processor, combine the fresh corn kernels (or canned corn), vegetable broth, and a pinch of salt. Blend until the mixture is smooth and creamy. If you prefer a chunkier topping, reserve a handful of corn kernels to mix in later.
4. Assemble the Pastel De Choclo: Preheat your oven to 375°F (190°C). In a baking dish, spread the vegetable filling evenly across the bottom. Pour the corn mixture over the filling, smoothing it out with a spatula. If using breadcrumbs, sprinkle them evenly on top for added texture.
5. Bake the Dish: Place the assembled dish in the preheated oven and bake for about 25-30 minutes, or until the corn topping is golden brown and set. If you want a little extra browning, you can broil the dish for a few additional minutes, but watch it closely to avoid burning.
6. Serve and Garnish: Once baked, remove the Pastel De Choclo from the oven and let it cool for a few minutes. Serve warm, garnished with fresh basil or parsley for a pop of color and flavor.

Extra Tips

When making Vegetarian Pastel De Choclo, feel free to customize the vegetable filling based on what you have on hand or your personal preferences. Zucchini, carrots, and peas can all be great additions.

Additionally, using fresh corn gives the dish a sweeter flavor, but if fresh corn isn’t available, canned corn works just as well. Finally, consider adding a sprinkle of cheese on top before baking if you’re not adhering strictly to a vegan diet, as it adds a delightful richness to the dish. Enjoy your cooking adventure!

Spicy Chicken Pastel De Choclo

Spicy Chicken Pastel De Choclo is a delightful and vibrant dish that beautifully combines the flavors of tender chicken, spices, and a creamy corn topping. This traditional Chilean dish is perfect for gatherings and family meals, as it’s both hearty and comforting. The spicy kick comes from the addition of chili peppers, which elevate the dish and make it a standout on any table.

With its layers of flavors and textures, this pastel is sure to impress your guests and become a favorite in your household. The base of the pastel consists of a savory chicken filling, which is enriched with onions, garlic, and spices. The topping is made from fresh corn blended into a smooth puree that complements the filling perfectly.

As it bakes, the top becomes golden and slightly crispy, providing a delightful contrast to the soft and spicy chicken underneath. Whether you’re serving it on a chilly evening or at a summer barbecue, Spicy Chicken Pastel De Choclo is a dish that brings warmth and joy.

Ingredients (Serves 4-6)

• 2 cups shredded cooked chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-2 fresh chili peppers, chopped (adjust to taste)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups fresh corn kernels (or 2 cans of corn)
• 1/2 cup milk
• 1/4 cup grated cheese (optional)
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Chicken Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent. This will take about 5 minutes.

Stir in the chopped chili peppers, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes until the spices are fragrant.

2. Combine Chicken and Broth: Add the shredded cooked chicken to the skillet and pour in the chicken broth. Stir well to combine all the ingredients.

Let the mixture simmer for about 5 minutes, allowing the chicken to absorb the flavors. Taste and adjust seasoning if necessary.

3. Prepare the Corn Topping: In a blender or food processor, combine the fresh corn kernels and milk. Blend until smooth.

If you prefer a chunky texture, pulse it a few times instead of blending completely. Transfer the corn mixture to a bowl and mix in the grated cheese if using. Season with salt and pepper to taste.

4. Assemble the Pastel: Preheat your oven to 375°F (190°C). In a baking dish, spread the chicken filling evenly across the bottom.

Carefully layer the corn topping over the chicken, smoothing it out with a spatula.

5. Bake the Pastel: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and slightly crispy.

Keep an eye on it to prevent burning.

6. Serve and Garnish: Once baked, remove the pastel from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

Cut into portions and enjoy!

Extra Tips

For an added layer of flavor, consider marinating the chicken beforehand with spices and lime juice. This will enhance the overall taste of the dish.

If you want to make it even spicier, try adding some diced jalapeños or a dash of hot sauce to the filling. You can also experiment with different cheeses in the corn topping, such as feta or mozzarella, to create a unique twist.

Serve with a fresh salad or crusty bread for a complete meal.

Seafood Pastel De Choclo

Seafood Pastel De Choclo is a delightful twist on the traditional Chilean dish, offering a savory and satisfying experience that’s perfect for seafood lovers. This version features a rich filling of mixed seafood, including shrimp, mussels, and fish, all encased in a sweet corn topping. The contrast between the sweet corn and the flavorful seafood filling makes this dish a standout choice for any gathering or family meal.

Making Seafood Pastel De Choclo is an enjoyable process that combines various textures and flavors, creating a comforting dish that warms the soul. This recipe is designed to serve 4-6 people, making it an ideal option for a family dinner or a special occasion. With its vibrant colors and mouthwatering aroma, your guests will be in for a treat.

Ingredients (Serves 4-6):

• 1 cup of cooked shrimp, peeled and deveined
• 1 cup of cooked mussels, shelled
• 1 cup of white fish fillets, cooked and flaked
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, chopped
• 1 cup of corn kernels (fresh or frozen)
• 2 cups of cornmeal
• 2 cups of milk
• 1/2 cup of grated cheese (such as mozzarella or parmesan)
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• 1 teaspoon of paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Seafood Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, cooking until they’re soft and translucent.

Stir in the minced garlic and cook for an additional minute until fragrant. Add the cooked shrimp, mussels, and flaked fish to the skillet, then sprinkle with paprika, salt, and pepper. Stir to combine and let the mixture cook for a few more minutes until heated through. Remove from heat and set aside.

2. Make the Cornmeal Mixture****: In a separate pot, melt the butter over medium heat. Slowly whisk in the cornmeal, stirring continuously to avoid lumps.

Gradually add the milk while continuing to stir, until the mixture thickens and resembles a creamy polenta. Remove from heat and fold in the corn kernels and half of the grated cheese.

3. Assemble the Pastel De Choclo: Preheat your oven to 375°F (190°C). In a greased baking dish, spread the seafood mixture evenly across the bottom.

Spoon the cornmeal mixture over the seafood, smoothing it out with a spatula. Finally, sprinkle the remaining cheese on top for a delicious, cheesy crust.

4. Bake the Dish: Place the assembled pastel in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

Keep an eye on it to verify it doesn’t burn.

5. Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Slice into portions and enjoy your Seafood Pastel De Choclo warm!

Extra Tips:

To enhance the flavor of your Seafood Pastel De Choclo, consider adding different seafood options such as scallops or calamari, based on your preference.

For a touch of heat, a pinch of cayenne pepper can be added to the filling. You can also prepare the seafood filling and cornmeal mixture ahead of time, then assemble and bake just before serving to save time on busy days.

Enjoy this delightful dish that brings a taste of Chilean cuisine right to your table!

Pastel De Choclo With Quinoa

Pastel de Choclo is a traditional Chilean dish that brings together the rich flavors of corn and meat into a comforting casserole. This version incorporates quinoa, adding a nutritious twist to the classic recipe while maintaining its delicious essence. The combination of sweet corn topping and savory filling creates a delightful contrast that will leave your taste buds dancing. Perfect for family gatherings or a cozy dinner, this dish is sure to impress.

In this recipe, we’ll guide you through the steps to create a mouthwatering Pastel de Choclo with Quinoa, suitable for 4-6 people. The quinoa not only enhances the nutritional profile of the dish but also provides a lovely texture that complements the traditional ingredients. Let’s explore this delightful fusion of flavors and prepare a meal that showcases the best of Chilean cuisine.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 pound ground beef or chicken
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cups fresh corn (or 1 can of creamed corn)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley (for garnish)

Cooking Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Set aside.
2. Prepare the Filling: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes until fragrant.
3. Add the Meat and Seasoning: Add the ground beef or chicken to the skillet, breaking it apart with a spatula. Cook until the meat is browned and fully cooked, about 5-7 minutes. Season with cumin, paprika, salt, and pepper.
4. Combine Quinoa and Corn: Once the meat is cooked, stir in the cooked quinoa and corn kernels. Mix everything well and let it cook together for another 2-3 minutes to blend the flavors.
5. Prepare the Corn Topping: In a blender or food processor, combine the fresh corn (or creamed corn) with the butter. Blend until smooth and creamy. This mixture will form the topping for the pastel.
6. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, layer the quinoa and meat mixture evenly. Spread the creamy corn topping over the meat layer, smoothing it out with a spatula.
7. Bake the Pastel: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the corn topping is golden and slightly crisp.
8. Serve and Garnish: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy your Pastel de Choclo with Quinoa!

Extra Tips: When making Pastel de Choclo, feel free to experiment with different vegetables like carrots or peas in the filling for added flavor and nutrition. You can also substitute the ground meat with plant-based alternatives to cater to vegetarian diets. For a creamier topping, consider adding a bit of cheese to the corn mixture before baking. This dish can be made ahead of time and reheated, making it a perfect option for meal prep!

Classic Beef Pastel De Choclo

Classic Beef Pastel De Choclo is a traditional Chilean dish that beautifully combines flavors and textures, making it a comforting and hearty meal. This savory pie features a rich filling of seasoned ground beef, which is complemented by a sweet corn topping. The dish isn’t only a staple in Chilean cuisine but has also gained popularity in various Latin American countries, showcasing the versatility and deliciousness of its ingredients.

Whether served at family gatherings or festive occasions, this dish is sure to please a crowd.

The name “Pastel De Choclo” translates to “corn pie,” which perfectly describes the dish’s essence. The foundation of this recipe lies in a flavorful beef mixture, often enhanced with onions, olives, and hard-boiled eggs, making each bite an explosion of taste. The crowning glory is the creamy corn topping, made from fresh corn or cornmeal, which creates a delightful contrast to the savory filling.

Prepare to impress your family and friends with this Classic Beef Pastel De Choclo!

Ingredients (Serves 4-6 people)

• 1 lb ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup black olives, pitted and sliced
• 2 hard-boiled eggs, chopped
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups corn kernels (fresh or frozen)
• 1 cup milk
• 1/4 cup butter
• 1/2 cup cornmeal
• 1 tablespoon sugar
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent, about 5 minutes. Next, add the ground beef, breaking it up with a spatula, and cook until browned. Season the mixture with paprika, cumin, salt, and pepper, stirring well to incorporate the spices.
2. Add Additional Ingredients: Once the beef is cooked, stir in the sliced black olives and chopped hard-boiled eggs. Allow the mixture to simmer for an additional 5 minutes, ensuring the flavors meld together. Remove from heat and set aside to cool slightly.
3. Prepare the Corn Topping: In a separate pot, combine the corn kernels, milk, and butter. Use a blender or food processor to puree the mixture until smooth. In a small bowl, dissolve the cornmeal in a bit of water, then mix it into the corn puree. Add sugar and season with salt to taste. Cook the corn mixture over low heat for about 5-7 minutes, stirring constantly until it thickens slightly.
4. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread the beef filling evenly across the bottom. Pour the corn topping over the beef layer, smoothing it out to cover the filling completely.
5. Bake: Place the assembled pastel in the preheated oven and bake for 25-30 minutes, or until the corn topping is golden and slightly crispy.
6. Serve: Remove the pastel from the oven and let it cool for about 10 minutes before serving. Garnish with fresh parsley if desired, and enjoy your Classic Beef Pastel De Choclo!

Extra Tips

For an added layer of flavor, consider incorporating diced bell peppers or adding a pinch of chili powder to the beef filling. If you prefer a sweeter corn topping, you can adjust the amount of sugar based on your taste.

Additionally, using fresh corn in the topping will enhance the overall taste and texture of the dish. Finally, this recipe is versatile; feel free to experiment with different proteins, such as shredded chicken or a vegetarian option with lentils, to suit your dietary preferences.

Enjoy your cooking adventure!

Pastel De Choclo With Black Beans

Pastel De Choclo, a traditional Chilean dish, is a delightful corn pie that combines the sweet richness of corn with savory ingredients. This version incorporates black beans, adding a nutritious and hearty element to the classic recipe while still maintaining its beloved flavors.

Perfect for a family meal or a gathering with friends, this dish is sure to please everyone at the table, leaving them satisfied and asking for more.

In this recipe, the sweet corn topping is made from fresh or canned corn blended with spices, creating a creamy layer that pairs beautifully with the seasoned black beans underneath. The combination of textures and flavors makes Pastel De Choclo With Black Beans an exciting dish that’s not only delicious but also visually appealing.

Serve it warm and enjoy the comforting goodness that this meal brings.

Ingredients (Serves 4-6)

• 2 cups of black beans (cooked and drained)
• 1 medium onion (chopped)
• 2 cloves of garlic (minced)
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 2 tablespoons of olive oil
• 4 cups of corn kernels (fresh or canned)
• 1/2 cup of milk
• 1/4 cup of fresh basil (chopped)
• 1/4 cup of grated cheese (optional)
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Black Beans Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent (about 5 minutes).

Stir in the cooked black beans, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld. Remove from heat and set aside.

2. Make the Corn Topping: In a blender or food processor, combine the corn kernels, milk, and fresh basil. Blend until smooth and creamy.

If using canned corn, drain it well before blending. Season with salt and pepper to taste.

3. Assemble the Dish: Preheat your oven to 375°F (190°C). In a greased baking dish, spread the black bean mixture evenly at the bottom.

Pour the corn topping over the beans, spreading it out to cover the entire surface. If desired, sprinkle the grated cheese on top for an extra layer of flavor.

4. Bake the Pastel De Choclo: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the corn topping is lightly golden and firm to the touch.

5. Let it Rest: Once baked, remove the dish from the oven and let it rest for about 10 minutes.

This allows the layers to set, making it easier to slice and serve.

Extra Tips

When preparing Pastel De Choclo With Black Beans, feel free to customize the dish by adding other vegetables like bell peppers or zucchini to the black bean mixture for added flavor and nutrition.

For a spicier kick, consider adding some diced jalapeños or a pinch of cayenne pepper. Additionally, if you’re using fresh corn, make sure to cook it briefly before blending to enhance its sweetness.

Enjoy experimenting with different toppings or spices to make this dish uniquely yours!

Pastel De Choclo With a Twist of Basil

Pastel De Choclo is a traditional Chilean dish that showcases the vibrant flavors of corn, meat, and spices. With its origins rooted in the rich culinary heritage of South America, this dish is beloved for its comforting combination of textures and tastes. The addition of fresh basil in this version brings an aromatic twist that elevates the classic pastel de choclo, making it an exciting dish to prepare and serve.

This recipe is perfect for gatherings and family dinners, as it serves 4-6 people. The unique blend of sweet corn, savory meat, and fragrant herbs creates a delightful experience that will have everyone asking for seconds. Let’s explore the ingredients and cooking instructions to create this delicious Pastel De Choclo with a twist of basil.

Ingredients:

• 4 cups fresh corn kernels (or 2 cans of corn, drained)
• 1 cup fresh basil leaves, chopped
• 1 pound ground beef or chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 1 cup chicken or vegetable broth
• 1 tablespoon sugar (optional)
• Salt and pepper, to taste
• 2 cups milk
• 2 tablespoons butter
• 1 cup cornmeal (masa harina)
• 1 cup shredded cheese (optional, for topping)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the pastel de choclo cooks evenly.
2. Prepare the Corn Mixture: In a blender or food processor, combine the fresh corn kernels and milk. Blend until smooth and creamy. If using canned corn, just blend until slightly chunky. Set aside.
3. Cook the Meat Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes. Then, add the ground beef (or chicken) and cook until browned, breaking it up with a spoon.
4. Add Spices and Broth: Stir in the paprika, cumin, salt, and pepper. Pour in the chicken or vegetable broth and add the sugar if you’re using it. Cook the mixture for an additional 5-7 minutes until the liquid reduces slightly. Then, remove from heat and mix in the chopped basil.
5. Make the Corn Topping: In another saucepan, melt the butter over medium heat. Stir in the cornmeal and cook for a minute. Gradually add the blended corn mixture, stirring constantly until it thickens, approximately 5-7 minutes.
6. Assemble the Pastel De Choclo: In a greased baking dish, spread the meat filling evenly on the bottom. Pour the corn topping over the meat, smoothing it out with a spatula. If desired, sprinkle shredded cheese on top for an extra cheesy finish.
7. Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden and the edges are bubbling.
8. Serve: Once baked, allow the pastel de choclo to cool for a few minutes before serving. Cut into squares and enjoy!

Extra Tips:

To enhance the flavor, consider adding diced bell peppers or olives to the meat filling for added depth. If you have fresh corn, using it instead of canned can make a significant difference in taste and texture.

Additionally, feel free to experiment with different herbs or spices according to your preference. Serve with a fresh salad on the side for a complete meal!

Cheese Lover’s Pastel De Choclo

Cheese Lover’s Pastel De Choclo is a delightful twist on the traditional Chilean corn pie, featuring a mouthwatering blend of sweet corn, creamy cheese, and savory ground meat. This dish is perfect for cheese enthusiasts who appreciate the comforting flavors of melted cheese mingling with the sweetness of corn and the heartiness of meat.

Each layer offers a unique texture and taste that makes every bite a delicious experience. This recipe is great for gatherings, family dinners, or simply treating yourself to a comforting meal. With its deliciously cheesy filling and golden corn topping, Cheese Lover’s Pastel De Choclo is sure to become a favorite in your home.

Enjoy the rich flavors and textures, and don’t forget to serve it with a fresh salad or a side of avocado for an extra touch!

Ingredients (Serves 4-6)

• 2 cups of fresh or frozen corn kernels
• 1 cup of milk
• 1 cup of grated cheese (mozzarella or cheddar)
• 1 cup of ground beef or chicken
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 2 tablespoons of cornmeal
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• Salt and pepper to taste
• 1/2 cup of additional cheese for topping (optional)
• Fresh basil or parsley for garnish (optional)

Cooking Instructions

1. Prepare the Corn Mixture: In a blender or food processor, combine the corn kernels and milk. Blend until smooth. This mixture will serve as the base for the pastel de choclo.

2. Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Then, add the ground meat, breaking it apart with a spoon. Cook until the meat is browned and fully cooked through.

3. Season the Meat: Once the meat is cooked, stir in the paprika, cumin, salt, and pepper. Combine well and allow the mixture to simmer for a few minutes so the flavors meld together. Remove from heat and set aside.

4. Combine Corn and Cheese: In a bowl, mix the corn mixture with the grated cheese and cornmeal. Stir well to verify the cheese is evenly distributed throughout the corn mixture.

5. Layer the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread the cooked meat mixture evenly at the bottom. Pour the corn and cheese mixture over the meat layer, smoothing it out with a spatula.

If desired, sprinkle additional cheese on top for an extra cheesy crust.

6. Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and set. The cheese should be bubbling and slightly crisp.

7. Garnish and Serve: Once baked, remove the pastel de choclo from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired.

Slice and serve warm, enjoying it alongside a fresh salad or avocado.

Extra Tips

When making Cheese Lover’s Pastel De Choclo, feel free to get creative with the cheese selection. Mixing different types of cheese can enhance the flavor profile.

Additionally, for a vegetarian version, you can substitute the meat with sautéed vegetables such as bell peppers, mushrooms, and zucchini. Finally, verify the corn mixture is well-blended to achieve a creamy texture, which will make the dish even tastier. Enjoy your cooking adventure!

Pastel De Choclo With Aji Verde

Pastel de Choclo, a traditional Chilean corn pie, is a delightful dish that combines a creamy corn topping with a savory filling, often made with ground meat, olives, and hard-boiled eggs. The “aji verde” adds a fresh, zesty kick to the dish, making it even more special.

This unique recipe is perfect for family gatherings or dinner parties, offering a taste of South American cuisine that will surely impress your guests. The dish isn’t only flavorful but also visually appealing, with layers of golden corn on top of a colorful filling.

The aji verde, a vibrant green sauce made with cilantro, jalapeños, and lime, serves as a perfect accompaniment, brightening up each bite. Whether you’re a seasoned cook or a culinary novice, this Pastel de Choclo with Aji Verde is a comforting meal that’s both satisfying and easy to prepare.

Ingredients (Serves 4-6):

• 2 cups of corn kernels (fresh or frozen)
• 1 cup of milk
• 1 tablespoon of butter
• 1 teaspoon of sugar
• Salt and pepper to taste
• 1 pound ground beef
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 cup of black olives, pitted and sliced
• 2 hard-boiled eggs, chopped
• ½ cup of fresh basil, chopped
• 2 tablespoons of olive oil

For Aji Verde:

• 1 cup of fresh cilantro
• 1-2 jalapeños, seeds removed (adjust for spice level)
• 2 tablespoons of lime juice
• 2 tablespoons of olive oil
• Salt to taste

Cooking Instructions:

1. Prepare the Corn Mixture: In a blender or food processor, combine the corn kernels, milk, butter, sugar, salt, and pepper. Blend until smooth and creamy. This will form the topping for your pastel de choclo.

2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Then, add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in paprika, cumin, salt, and pepper, and cook for another 2-3 minutes to combine the flavors.

3. Add the Extras: Once the beef is cooked, fold in the chopped black olives and hard-boiled eggs into the mixture, allowing them to warm through. Remove from heat and stir in the chopped basil for a fresh touch.

4. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread the meat mixture evenly on the bottom. Pour the corn mixture over the top, smoothing it out to cover the filling completely.

5. Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the corn topping is golden brown and set.

6. Prepare the Aji Verde: While the pastel de choclo is baking, combine cilantro, jalapeños, lime juice, olive oil, and salt in a blender or food processor. Blend until smooth. Adjust seasoning if necessary and set aside.

7. Serve: Once the pastel de choclo is out of the oven, allow it to rest for a few minutes before serving. Cut into squares and serve warm with a generous drizzle of aji verde on top.

Extra Tips:

When making Pastel de Choclo, feel free to customize the filling to your preference. You can substitute ground beef with chicken or even a vegetarian option like lentils or mushrooms.

Additionally, using fresh corn when in season will enhance the flavor considerably. Be sure to taste the aji verde and adjust the jalapeño according to your spice tolerance. This dish is best enjoyed fresh but can be stored in the refrigerator and reheated for a quick meal.

Sweet Potato Pastel De Choclo

Sweet Potato Pastel De Choclo is a delightful variation of the traditional Chilean corn pie, known for its rich flavors and vibrant colors. This dish combines the sweetness of sweet potatoes with a savory filling of ground meat and spices, topped with a creamy layer made from corn and cheese. It’s perfect for family gatherings or a cozy dinner, offering a unique twist that will leave your guests asking for seconds.

Preparing Sweet Potato Pastel De Choclo is a rewarding culinary experience, as it allows you to experiment with flavors and textures. The sweet potatoes provide a naturally sweet and earthy base, while the filling is hearty and satisfying. The combination of the sweet potato crust and the savory filling creates a perfect harmony, making this dish a true comfort food classic.

Ingredients (serving size: 4-6 people)

• 2 large sweet potatoes
• 1 lb (450g) ground beef or turkey
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup milk
• 1/2 cup grated cheese (such as mozzarella or cheddar)
• 2 tablespoons olive oil
• Fresh parsley, for garnish (optional)

Cooking Instructions

1. Prepare the Sweet Potatoes: Peel and cube the sweet potatoes, then place them in a large pot of boiling salted water. Cook for about 15-20 minutes or until tender. Drain and mash the sweet potatoes until smooth. Set aside to cool slightly.
2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Then, add the diced red bell pepper and cook for another 2-3 minutes.
3. Brown the Meat: Add the ground beef or turkey to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Stir in the ground cumin, paprika, salt, and pepper. Add the corn kernels and mix well, cooking for an additional 2-3 minutes. Remove from heat and let it cool slightly.
4. Assemble the Pie: Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of the mashed sweet potatoes on the bottom, creating an even base. Next, layer the meat mixture on top of the sweet potatoes, spreading it out evenly.
5. Prepare the Corn Topping: In a mixing bowl, combine the remaining mashed sweet potatoes with milk and half of the grated cheese. Mix until smooth and creamy. Spread this mixture over the meat layer, ensuring it covers the filling completely. Sprinkle the remaining cheese on top.
6. Bake the Pie: Place the assembled pastel de choclo in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbling. Remove from the oven and let it cool for a few minutes before serving.

Extra Tips

When preparing Sweet Potato Pastel De Choclo, feel free to get creative with the filling by adding vegetables like spinach or mushrooms for extra nutrition. You can also substitute the meat for a plant-based option to cater to vegetarian preferences.

For a more pronounced flavor, consider adding some chili powder or herbs like oregano to the meat mixture. Finally, allowing the dish to rest for a few minutes after baking helps the layers set, making it easier to slice and serve. Enjoy your culinary adventure with this comforting dish!

Pastel De Choclo With Roasted Vegetables

Pastel de Choclo is a traditional Chilean dish that combines the sweetness of corn with savory ingredients, making it a comforting and flavorful meal. This version, enhanced with roasted vegetables, brings an extra dimension of taste and texture, showcasing the vibrant colors and natural sweetness of seasonal produce.

The combination of soft corn topping and hearty roasted vegetables creates a delightful contrast that’s bound to please anyone at the table.

To make a delicious Pastel de Choclo with Roasted Vegetables, you’ll need to prepare a few components: the roasted vegetables, the corn topping, and the assembly of the dish itself. Each part contributes to the overall flavor and presentation. This recipe serves 4-6 people, making it perfect for a family gathering or a cozy dinner with friends.

Ingredients

• 2 cups of sweet corn kernels (fresh or frozen)
• 1 cup of milk
• 1 tablespoon of butter
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of paprika
• 2 cups of assorted vegetables (such as bell peppers, zucchini, and eggplant), diced
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1/2 cup of grated cheese (optional)
• Fresh basil or parsley for garnish (optional)

Cooking Instructions

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced vegetables, chopped onion, and minced garlic with olive oil, salt, and pepper.

Spread them out on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through to guarantee even cooking.

2. Prepare the Corn Mixture: In a saucepan, combine the sweet corn, milk, butter, sugar, salt, black pepper, and paprika.

Cook over medium heat, stirring occasionally, until the mixture is heated through and the butter has melted. If you prefer a smoother consistency, you can blend this mixture until creamy, but leaving some texture is traditional.

3. Assemble the Dish: In a large baking dish, layer the roasted vegetables evenly at the bottom.

Pour the corn mixture over the vegetables, spreading it out evenly. If desired, sprinkle the grated cheese on top for an extra cheesy layer.

4. Bake: Place the assembled dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and slightly puffed up.

Keep an eye on it towards the end to prevent over-browning.

5. Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes.

Garnish with fresh basil or parsley before serving. Cut into portions and enjoy your homemade Pastel de Choclo with Roasted Vegetables!

Extra Tips

For an extra flavor boost, consider adding some cooked ground meat or sautéed mushrooms to the roasted vegetable layer.

You can also experiment with different types of cheese or even add a layer of mashed potatoes on top instead of corn for a variation. If you’re using fresh corn, it’s best to use it in season for the sweetest taste. Enjoy your cooking adventure with this delightful dish!

Mini Pastel De Choclo Bites

Mini Pastel De Choclo Bites are a delightful twist on the traditional Chilean corn pie, known as “Pastel De Choclo.” These bite-sized treats are perfect for a party appetizer or a comforting snack, combining the rich flavors of corn, meat, and spices in a convenient form.

The charming miniatures aren’t only visually appealing but also provide a burst of flavor in every bite, making them an irresistible choice for gatherings or cozy evenings at home.

To create these mini delights, you’ll layer a savory filling of ground meat and spices with a sweet corn topping. The result is a harmonious balance of flavors and textures that will leave your guests coming back for more.

While they may require a bit of preparation, the end result is truly worth the effort. Let’s gather our ingredients and plunge into the cooking process!

Ingredients (Serves 4-6):

• 1 pound ground beef (or a mix of beef and pork)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup milk
• 1 cup cornmeal (masa harina)
• 2 large eggs
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute. Add the ground beef and cook until browned, breaking it apart with a spatula. Season with paprika, cumin, salt, and pepper, then mix in the corn kernels. Remove from heat and let it cool slightly.

2. Make the Corn Base: In a mixing bowl, combine the cornmeal, milk, and eggs to create a smooth batter. Make sure there are no lumps, as this will be the base for your mini bites.

Season the mixture with a pinch of salt to enhance the flavor.

3. Assemble the Bites: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or individual baking cups.

Pour a tablespoon of the cornmeal mixture into each cup, filling them about one-third full. Next, add a layer of the meat filling on top of the corn mixture. Finally, top each bite with another tablespoon of the cornmeal mixture to cover the filling.

4. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.

5. Cool and Serve: Once baked, remove the mini Pastel De Choclo bites from the oven and let them cool for a few minutes before gently removing them from the tin.

Garnish with fresh basil or parsley if desired, and serve warm.

Extra Tips:

When preparing Mini Pastel De Choclo Bites, feel free to customize the filling according to your preferences.

You can substitute the ground meat with shredded chicken, turkey, or even make a vegetarian version using beans or lentils. Additionally, for extra flavor, consider adding some cheese into the layers or sprinkling cheese on top before baking.

These bites can also be made ahead of time and reheated in the oven, making them a convenient option for busy days or gatherings!

Pastel De Choclo With Caramelized Onions

Pastel de Choclo, a traditional Chilean dish, features a delightful combination of sweet corn and savory fillings, often topped with a creamy layer of corn pudding. In this variation, caramelized onions add a rich sweetness that complements the dish beautifully. The contrast of flavors, combined with the comforting texture of the corn topping, makes it a perfect choice for a family dinner or a gathering with friends. This dish is both hearty and satisfying, making it a favorite in many households.

To prepare Pastel de Choclo with Caramelized Onions, you’ll want to take your time to guarantee that the onions are cooked to perfection, allowing their natural sugars to develop. The result will be a luscious filling that contrasts wonderfully with the sweet corn topping. This recipe serves 4-6 people and is sure to impress anyone who tries it.

Ingredients:

• 2 cups of corn kernels (fresh or frozen)
• 1 cup of milk
• 1 tablespoon of butter
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 cup of cooked shredded chicken (or beef)
• 2 large onions, sliced
• 2 tablespoons of olive oil
• 1 teaspoon of sugar
• 1/2 teaspoon of paprika
• 1/4 cup of grated cheese (optional)
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Caramelize the Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté for about 10 minutes until they start to soften. Sprinkle in the sugar and continue to cook for another 15-20 minutes, stirring occasionally, until the onions are golden brown and caramelized. Remove from heat and set aside.
2. Prepare the Filling: In a bowl, combine the cooked chicken (or beef) with the caramelized onions. Stir in the paprika, salt, and pepper. Mix well and set aside.
3. Make the Corn Mixture: In a blender or food processor, combine the corn kernels, milk, butter, salt, and pepper. Blend until smooth and creamy. If you prefer a chunkier texture, reserve some corn kernels and fold them in later.
4. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread the meat and onion mixture evenly on the bottom. Pour the corn mixture over the filling, smoothing it out with a spatula. If using, sprinkle grated cheese on top for an extra layer of flavor.
5. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and set. If you desire a more pronounced browning, you can broil it for an additional 2-3 minutes, watching closely to prevent burning.
6. Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley before serving. Cut into portions and enjoy your delicious Pastel de Choclo with Caramelized Onions!

Extra Tips:

When cooking the onions, patience is key; the slower they cook, the sweeter and more flavorful they’ll become, so avoid rushing this step.

Additionally, you can customize the filling by adding vegetables such as bell peppers or corn for added texture and flavor.

If you want a creamier topping, consider adding an egg to the corn mixture before blending.

Finally, serving this dish with a fresh salad on the side can balance out the richness and provide a revitalizing contrast. Enjoy!