Pastel de Choclo: Chilean Beef and Corn Casserole
A traditional Chilean corn pie features a savory filling of beef, onions, raisins, olives, and roasted chicken.
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Instructions
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Preheat oven to 375 F (190 C).
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Sauté onions in oil until soft, then add ground beef, cumin, 1 teaspoon salt, and pepper; cook until browned, then drain liquid and set aside.
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Process corn kernels with 1/4 cup milk until creamy.
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Melt 1/4 cup butter in a large saucepan, then stir in the processed corn mixture, remaining 1 teaspoon salt, sugar, and 3/4 cup milk; simmer, stirring, until thickened for 5 to 10 minutes.
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Remove the corn mixture from heat and stir in chopped fresh basil.
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Layer the drained beef mixture in the bottom of a 3- to 4-quart casserole dish, then sprinkle with raisins, olives, and hard-boiled eggs, and top with chicken.
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Spread the corn mixture evenly over the layered ingredients and sprinkle sugar on top.
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Bake for 30 to 45 minutes, until the filling is bubbling hot and the corn topping is golden brown.