Chilean Pastel de Choclo is an iconic dish. A classic during the summertime. The Pastel de Choclo is usually cooked in a clay dish inside a wood-burning oven if living in the countryside. If residing in the city, a standard oven and a baking pan are enough. The flavors of the meat and corn mingle delightfully in this casserole.
Chilean corn is different from the varieties available in the USA, read ahead.
Tips for a delicious Chilean Pastel de Choclo:
What variety of corn is traditionally used?
The Pastel de Choclo is made with Humeros corn. This variety of corn is widespread in Chile but very difficult to find in other countries. Humero corn has irregular kernels. If the rows of the grain are neat, it is not the correct one. The husk is hard. When you prick the corn, whitish milk comes out. Use fresh, don’t store it for more than ten days. The corn dries out and loses its consistency.
Is the Humero corn native or introduced to Chile?
Humero corn is a cross of native Chilean corn and a commercial variety introduced in the early 1900s. Corn was grown in Chile; before the arrival of the Spaniards, it was an abundant crop from Copiapó to Chiloé. Along with potatoes, they were the most popular crops. Wheat was introduced by the Spaniards and partially displaced corn.
When does the Humero corn season start in Chile?
It starts showing up at markets in mid-December and is easy to find until early March.
How do I cut the corn?
Break the base of the corn or shank, peel the husk and remove all the silk. Using a large knife, with the corn standing firm, cut from top to bottom, you can do it in one pass almost touching the cob or in several passes (2-3) so that the grain is finely chopped, do it as seen in the photo so that they keep all the juices or milk from the corn.
In what other dishes can I use corn?
Humitas, Porotos con Mazamorra (summer bean soup), and Porotos Granados (bean stew) are traditional. Click on the names to see the recipes.
If I let a Humero corn dry, can I make popcorn?
In theory, yes, the classic variety of dried corn for popcorn in Chile is Curagua.
How do I replace Chilean corn in the US?
I recommend using frozen corn (whole kernel) and adding cornmeal to thicken and improve the flavor while cooking the corn paste. The corn available in the US is sweeter because it is a different variety. Cornmeal works better than cornstarch and polenta. Never add sugar to the mix.
Can I plant Chilean corn in the US?
Yes, you can follow the same calendar of the US corn varieties. Here you can buy seeds.
Can I use canned corn, and what basil should I buy in the US?
I do not recommend using canned corn. It has more water than frozen corn. If you do not have an option, calibrate it with cornmeal to achieve the correct texture.
You have to be careful with basil. Thai basils have a lot of anise flavors. I recommend using Sweet basil or Genovese (in moderation). Taste the basil before adding to the corn paste.
Proper sides for Chilean Pastel de Choclo are:
- Pebre sauce
- Salsa verde sauce
- Ensalada chilena
Corn and Beef Chilean “Pastel de Choclo”
The Chilean version of Sheperd’s pie with a twist: corn pudding on top.
- Total Time: 1 hour, 30 minutes
- Yield: 6
Ingredients
For the corn mixture,
• 2 tablespoons butter
• 4 bags of frozen corn (454 grams each) or 10 cups
• 1/2 cup whole milk
• 3 tablespoon cornmeal
• 1 bunch basil, about 10 leaves, Sweet basil preferably
• salt, pepper and Merkén or paprika
For the meat,
• 2 tablespoons of vegetable oil
• 2 pounds ground beef
• 1 cup water or beef broth
• 3 onions, diced small
• Merkén or 1 tablespoon sweet paprika
• 1/2 teaspoon ground cumin
• salt, pepper
• 2 tablespoons flour
Optional: cooked chicken, hard-boiled eggs, olives, and raisins
Instructions
For the meat, it can be done the day before,
- Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more.
- Add the broth and simmer for 30 minutes over low heat.
- Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.
- Turn off heat and add the flour and stir well. Adjust seasoning if necessary. Cool and refrigerate or use immediately.
For the corn mixture,
- In a cast iron or a large pot with a thick bottom, melt the butter over medium-high heat, add the frozen corn, and occasionally stir for about 8 minutes.
- Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.
- With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.
To assemble the pie,
- Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.
- Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.
- Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Savory
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 621
- Sugar: 19.6 g
- Sodium: 230.6 mg
- Fat: 27.5 g
- Saturated Fat: 13.2 g
- Carbohydrates: 59.8 g
- Fiber: 6.4 g
- Protein: 40.6 g
Keywords: Corn pie, Chilean cuisine, Pastel de choclo
Hi Pilar,
Glad you had a good trip to Chile! Pictures were wonderful! Welcome back….. Sorry about the tree!
What size dish do you use for the corn pie recipe? I want to try it this weekend.
Thanks, Val
Hi Val,
For this recipe you can use a casserole dish close to 9″x 9″ or similar.
Good luck!
Thank you for the recipe! I tried several versions of Pastel de Chocolo since my trip to Chile and in all of them the corn layer was thin and runny. Your recipe worked really well. I made it for guests last night and everyone loved it. Muchas gracias 🙂
Exciting!!! I’m so glad you enjoyed the recipe.
Muchisimas gracias por compartir tus recetas chilenas con nosotros! My grandmother would make all these typical recipes but I’m afraid she died suddenly and without sharing her recipes with us.
Yo naci en USA, pero vivi en Chile por 8 anos, y mi ninez fue fundada con estas excelentes comidas.
I just want you to know that finding these recipes that you’ve provided, means SO MUCH to me. It fills my heart with joy and nostalgia. I cant wait to get started on these!!!
Wonderful, it makes me happy too that they will be enjoyed. Let me know if you have any questions.
Hello,
Have you ever used can corn? If So, could you tell me for how long shall I cool it before i place it in the oven.
Warm reagrds
No, I don’t use can corn for this dish. The texture is not right.
Can you make this the day before and bake the following day?
Yes, absolutely.
Hola! I see hard boiled eggs in the photos, but they are not mentioned in the recipe. Can I simply add them? Michael
Also…would I be insulting tradition if I put some cheese on top? What type would you recommend?
Is not traditional, but go for it, make it your dish.
Yes, I will add them. They are traditional to the recipe. Thanks for commenting.
Hi, curious what HEB corn is listed on the ingredients list?
The sweet yellow one, some times I mix half and half with the whole kernel one.
Thank you for this wonderful recipe! My husband is Chilean and I just made it for his birthday dinner — it was a success! I look forward to trying out more recipes from your site. Abrazos desde Seattle.
Wonderful. Welcome, and please let me know if you have any questions.
Can it be frozen in the clay dishwasher
What do you mean with the “clay dishwasher”? In general, Chilean clay dishes can be frozen. But can NOT go on the dishwasher.
Add the ground beef, cumin, 1 teaspoon salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.
Do you have a question?
Would this work with ground turkey? I don’t eat beef but this looks delish!
Absolutely, or mushrooms and lentils. No problem.
Hello! Thank you so much for this great recipe, this was my favorite dish that my host mom would make when I was abroad in Chile! I was just wondering, when you say to prepare the meat a day ahead do you just mean to cook it and store it in the refrigerator?
Yes, but just to make it more doable, it’s not necessary for the final flavor. So if you have a couple of hours to put the whole dish together, perfect.
Hi, whats the size of the bags of corn? Do we need 4 big bags or small bags? Thanks.
It’s the small bags, 454 grams. Sorry, I added to the recipe.
Thank you so much for your recipes! Your recipes are the only ones that my Chilean husband thinks are authentic when I make them! They are practical and they always turn out. After trying every English recipe(and a few in Spanish) of pastel de choclo that I could find, this one is the winner hands down.
Thank you!!! This means so much to me. Let me know if you have any questions in the future. Happy to help.
This dish is excellent with all the optionals the flavors combined give it delicious character!!
Thank you. I’m glad it was a success.
I can’t wait to try your recipe! My mom is from Chile and I haven’t had this in years! Can I make this the same with fresh corn cut from the cob?
No, you can mix 1/3 of fresh corn, but no more. In Chile, the corn for this recipe is a specific variety that I have never seen outside Chile. I don’t know where are you base, but at least the US fresh corn is not well suited for this recipe: too sweet and not enough structure.
What a great dish. Thank you!
So happy you like it! Thanks for commenting.
Hi Pilar
Where did you purchase the clay dish ? (I love pastel de chocolo all my family from Chile 🇨🇱 I’m in USA the last 12 years )
I bought it in Chile. There is one seller that occasionally have something similar https://ancientcookware.com/pomaireware
Thank you Pilar for your quick answer 💗
When my Chilean family said “it’s perfect” I knew I did well! Thanks for such a terrific recipe! Only two changes from your original: i cooked the beef, then reserved leaving drippings, then cooked onions in drippings, then added flour, then broth, then meat/raisins/olives. Quicker! THANK YOU for such a terrific website!
★★★★★
Hi Mak! Glad the family enjoy the recipe. And thanks for the suggestion.
Hi Mak! Glad the family enjoyed the recipe. And thanks for the suggestion.
Hi Pilar, I am another Chilean in the US. You use to have a link to by choclo pastelero seeds, but I do not see it anymore. Do you know which variety of corn would work to order seeds online?
★★★★★
Hola,
Sorry about that, I added the link again: https://www.fruitionseeds.com/shop/vegetables/corn/sweet-corn-vegetables/organic-chilean-green-corn/
Good luck.
Very good recipe
Thank you.
I once worked in a Spanish restaurant that had a Chilean chef, who used to feature this dish once a month. It sold out the first hour. I’m going to make it one of these days.
Hi name was Renan and it’s going in my cookbook!
Michael Hollingsworth
Cool, it’s classic and delicious.
looks good- from Chile
★★★★★
Excellent ! But I has to adjust the recipe to accommodate 10 servings.
This recipe is for how many?
Thanks
★★★★★
It’s always at the top of the recipe card, in this case the yield is 6. Good luck.
Hello Pilar
Easy recipe to follow and it was delicious. Gracias por la receta de pastel de choclo. Definitely looking forward to cooking more recipes once I get the book.
★★★★★
Thank you, Alex. Glad you enjoyed it.