Entree: Chile – Northern Chile – Pastel de Choclo (Baked Chilean corn casserole of seasoned meat topped with a sweet-savory ground corn and basil crust)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1/4 cup (60 ml) beef or chicken broth
- 1/4 cup (60 ml) pitted black olives, sliced (about 40 g)
- 2 tbsp (30 g) raisins (optional)
- 4 hard-boiled eggs, approx. 7 oz (200 g) total, peeled and halved
- 4 cups (about 560 g) fresh corn kernels (or frozen, thawed)
- 1/4 cup (60 ml) milk
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (packed) fresh basil leaves, about 10 g
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (2.5 g) salt (for corn purée)
- 2 tbsp (30 ml) vegetable oil or butter for topping

Instructions

1. Prepare the filling: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté onion until translucent, 5–7 minutes; add garlic and cook 1 minute. Add ground beef, cumin, paprika, salt, and pepper; cook until browned, breaking up meat. Stir in broth, olives, and raisins; simmer 5 minutes until slightly reduced. Remove from heat.
2. Assemble base: Preheat oven to 375°F (190°C). Spread the meat mixture in an even layer in a 9x9-inch (23x23 cm) baking dish. Arrange halved hard-boiled eggs evenly over the meat.
3. Make corn topping: In a blender, combine corn kernels, milk, butter, basil, 2 tbsp (25 g) sugar, and 1/2 tsp (2.5 g) salt; blend to a slightly coarse purée (retain some texture).
4. Top and bake: Pour corn purée over the meat and eggs, smoothing the surface. Dot with 2 tbsp (30 ml) oil or small pieces of butter and sprinkle an additional 1 tsp (4 g) sugar across the top for caramelization.
5. Bake 30–40 minutes until the top is set and golden brown. If desired, broil 2–3 minutes to deepen browning—watch closely to avoid burning.
6. Rest 10 minutes, then serve hot, scooping through the corn crust into the meat and egg layers.