Pastel de Choclo: Chile’s Golden Corn Pie of Tradition

Nestled in the heart of Chilean cuisine lies Pastel de Choclo, a dish that’s as warm and comforting as the Andean sun. This golden corn pie is a beautiful blend of sweet and savory flavors, with layers of spiced ground meat, tender chicken, hard-boiled eggs, olives, and a creamy corn topping baked to golden perfection.

Pastel de Choclo is more than a meal—it’s a slice of Chilean tradition, rich with history and flavors that reflect the diverse influences of this stunning country. Whether enjoyed at family gatherings, special occasions, or a rustic countryside meal, this dish is a true taste of Chile’s culinary heritage.

What Is Pastel de Choclo?

Pastel de Choclo, or “corn pie,” is a traditional Chilean casserole that combines a meat filling known as “pino” with a topping made from grated fresh corn mixed with milk or cream. The dish is baked until the topping is beautifully caramelized, creating a delightful contrast of textures and flavors.

Its unique sweet-and-savory combination has made it a national favorite, often paired with a simple side salad or crusty bread.

The History: A Dish Born of Tradition

The origins of Pastel de Choclo are rooted in Chile’s agricultural history, particularly the cultivation of corn (known as choclo in Chile). This dish has Indigenous roots, with the Mapuche people using corn as a staple ingredient in many of their recipes. When Spanish colonists arrived, they introduced beef, chicken, and new cooking techniques, which merged with local traditions to create the Pastel de Choclo we know today.

Over time, the dish became a staple of Chilean households, symbolizing the marriage of Indigenous and European culinary influences. Today, it’s a dish that represents both comfort and culture, often served at celebrations and family gatherings.

Where Is Pastel de Choclo Eaten Today?

Pastel de Choclo is enjoyed throughout Chile, from urban Santiago to rural farming communities. It’s especially popular in the summer months when fresh corn is abundant. You’ll find it on the menus of Chilean restaurants, at family barbecues, and at countryside fairs.

While it remains a quintessential Chilean dish, variations of Pastel de Choclo have also made their way to neighboring countries like Argentina and Peru, where corn-based casseroles are similarly cherished.

Variations of Pastel de Choclo

While the classic version remains the favorite, there are a few regional and personal variations:

1. Vegetarian Pastel de Choclo: Replacing the meat filling with a mixture of sautéed vegetables, mushrooms, or even lentils.
2. Seafood Pastel: Some coastal regions substitute the meat filling with seafood like shrimp, crab, or fish.
3. Cheesy Pastel: Adding grated cheese to the corn topping for an extra layer of richness.
4. Spicy Pastel: Incorporating chili peppers into the pino filling for those who love a little heat.

Pastel de Choclo Recipe: A Taste of Chile at Home

Bring the warmth of Chile to your kitchen with this authentic Pastel de Choclo recipe. It’s hearty, flavorful, and sure to impress.

Ingredients (Serves 6):

For the Pino (Meat Filling):

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 lb (500g) ground beef
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder (optional)
• Salt and black pepper to taste
• 1/4 cup black olives, pitted and chopped
• 2 hard-boiled eggs, sliced

For the Chicken:

• 2 chicken breasts, cooked and shredded

For the Corn Topping:

• 4 cups fresh corn kernels (or frozen, thawed)
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp sugar
• Salt to taste

Cooking Instructions:

1. Make the Pino Filling:

• Heat the oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
• Stir in the ground beef, breaking it up with a spoon, and cook until browned. Add the paprika, cumin, oregano, chili powder (if using), salt, and pepper.
• Mix in the olives and set aside.

2. Prepare the Corn Topping:

• Blend the corn kernels and milk in a blender until smooth. Pour the mixture into a saucepan over medium heat. Add the butter, sugar, and a pinch of salt. Cook, stirring frequently, until thickened (about 10 minutes).

3. Assemble the Dish:

• Preheat your oven to 375°F (190°C).
• In a large baking dish, spread the pino filling evenly. Layer the shredded chicken on top, followed by slices of hard-boiled egg.
• Spread the corn topping over the entire dish, smoothing it out with a spatula.

4. Bake:

• Bake for 30–40 minutes, or until the top is golden brown and slightly caramelized.

5. Serve:

• Let the Pastel de Choclo cool for 10 minutes before serving. Enjoy it with a fresh green salad or crusty bread.

A Dish That Warms the Heart

Pastel de Choclo isn’t just a meal—it’s a reflection of Chile’s rich history, culture, and love for hearty, comforting flavors. Whether you’re preparing it for a family gathering or simply treating yourself to a slice of Chilean tradition, this dish is sure to bring joy and warmth to your table.

So grab your ingredients, fire up the oven, and let the magic of Pastel de Choclo transport you to the heart of Chile.

Buen provecho!