ChileLatin America

Pastel de Choclo

Name: Pastel de Choclo
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 8 Corn on the cob, kernels cut from the cob; ½ cup Basil (fresh), leaves, loosely packed; ½ cup Whole milk; 2 tbsp Unsalted butter; 1½ tsp Table salt, divided; 2 tbsp Granulated sugar, for sprinkling; 700 g Ground beef (80/20); 2 Yellow onion, finely chopped; 2 tbsp Vegetable oil; 1 tsp Ground cumin; 1 tsp Paprika; 1 tsp Dried oregano; ½ tsp Ground black pepper; 3 Eggs (large), hard-boiled and quartered; 12 Kalamata olives; ¼ cup Raisins (optional)

1 hr 45 minServes 6$77.66

A filling of ground beef and onion seasoned with cumin, paprika, and oregano is layered with hard-boiled eggs, black olives, and raisins, then covered with a thick purée of fresh corn cooked with basil, milk, and butter. The top is sprinkled with sugar and baked until golden. Some versions add pieces of chicken, which are left out here.

Ingredients

8Corn on the cobkernels cut from the cob
½ cupBasil (fresh)leaves, loosely packedBuy 1 package
½ cupWhole milkBuy 1 carton
2 tbspUnsalted butterBuy 1 package
1½ tspTable saltdividedBuy 1 canister
2 tbspGranulated sugarfor sprinklingBuy 1 bag
700 gGround beef (80/20)Buy 1 package
2Yellow onionfinely choppedBuy 0.64 lb
2 tbspVegetable oilBuy 1 bottle
1 tspGround cuminBuy 1 jar
1 tspPaprikaBuy 1 jar
1 tspDried oreganoBuy 1 jar
½ tspGround black pepperBuy 1 jar
3Eggs (large)hard-boiled and quarteredBuy 1 carton
12Kalamata olivesBuy 1 jar
¼ cupRaisins (optional)Buy 1 bag

Substitution

Kalamata olives in place of “Chilean black olives (Azapa type)”. Kalamata olives replace Chilean black olives, which are not a canonical ingredient; both are brine-cured, purple-black table olives.

Method

Heat the oil in a skillet and cook the onions until soft, about 10 minutes; add the beef, cumin, paprika, oregano, pepper, and 1 tsp salt and cook until browned and most liquid has evaporated.
Blend the corn kernels with the basil and milk into a coarse purée.
Melt the butter in a saucepan, add the corn purée and the remaining salt, and cook over low heat, stirring often, until thick, about 15 minutes.
Heat the oven to 375°F (190°C). Spread the beef in a baking dish and arrange the eggs, olives, and raisins if using on top.
Spread the corn mixture over the filling, sprinkle evenly with the sugar, and bake until the top is golden and bubbling, 30 to 35 minutes.
Rest for 10 minutes before serving.