Every country seems to have a dish that feels like a warm hug, the kind of food you eat on a Sunday with family gathered around the table. In Chile, that dish is Pastel de Choclo—a golden corn and beef casserole that manages to be both sweet and savory at once.
I still remember my first taste of it in Santiago’s Central Valley. It came bubbling hot, baked in a small clay pot, the top a golden crust of sweet corn purée. Underneath hid treasures: spiced ground beef, tender chicken, black olives, hard-boiled eggs, and even a few sweet raisins. One spoonful brought all those flavors together—comforting, layered, and uniquely Chilean.
The Heart of Chile’s Central Valley
Pastel de Choclo is more than just food—it’s part of Chile’s identity. The dish reflects the bounty of the Central Valley, the fertile agricultural heartland of the country, where corn grows abundantly under the summer sun. Families prepare it when corn is fresh, often baking it in clay dishes called paila de greda that keep the casserole hot and add a rustic flavor.
It’s often compared to shepherd’s pie or tamale pie, but it’s so much more than that. The sweet corn topping is unlike anything else, creating a caramelized crust that pairs beautifully with the rich, savory filling.
A Fusion of Traditions
The roots of Pastel de Choclo go back centuries. Indigenous Mapuche people cultivated corn long before Spanish colonizers arrived. The Spanish influence brought meat stews and casseroles, and over time, the two traditions fused into the layered dish we know today.
It’s also connected to humitas (similar to tamales made with fresh corn), but where humitas are wrapped and steamed, Pastel de Choclo is baked, creating that signature crust.
What Makes Pastel de Choclo Special?
Three things stand out about this dish:
- The Corn Crust – Fresh corn kernels are ground or blended into a smooth purée, mixed with basil, milk, and sometimes sugar, then spread thick on top before baking. It’s naturally sweet and forms a golden crust in the oven.
- The Filling (Pino) – A mixture of ground beef sautéed with onions, spices, and sometimes olives, raisins, and eggs. This combination of sweet and savory is classic in Chilean cooking.
- The Presentation – Served in clay pots that retain heat, making each spoonful steamy and comforting.
Recipe: Homemade Pastel de Choclo
You don’t need a Chilean clay pot to make this at home—any oven-safe dish will do. But if you can find one, it makes the experience even more authentic.
Ingredients (Serves 6)
For the corn topping:
- 6 cups fresh corn kernels (about 6–8 ears, or frozen corn if needed)
- ½ cup milk
- 2 tbsp butter
- 1 tbsp sugar (optional, adjust to taste)
- 1 tsp salt
- 1 tsp chopped fresh basil
For the filling (pino):
- 500 g (1 lb) ground beef
- 2 chicken thighs or drumsticks, cooked and shredded
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp oregano
- ½ cup black olives
- 2 hard-boiled eggs, chopped
- ¼ cup raisins
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1 – Prepare the corn topping
- Blend corn kernels with milk until smooth.
- In a saucepan, melt butter, then add the corn purée. Cook over medium heat, stirring, until thickened (about 10–15 minutes).
- Stir in basil, sugar (if using), and salt. Set aside.
Step 2 – Make the pino filling
- In a skillet, heat oil and sauté onions and garlic until translucent.
- Add ground beef and cook until browned. Season with cumin, paprika, oregano, salt, and pepper.
- Stir in shredded chicken, olives, raisins, and chopped eggs. Remove from heat.
Step 3 – Assemble the pastel
- Preheat oven to 190°C (375°F).
- In a greased baking dish or individual clay pots, spread the meat mixture evenly.
- Top with the corn purée, spreading it thick and smooth.
- Sprinkle with a little sugar for caramelization (optional).
Step 4 – Bake
- Bake for 30–40 minutes, until the top is golden and bubbling.
Step 5 – Serve
- Let cool for a few minutes before serving. Enjoy hot with a fresh salad.
Cooking Time & Nutrition
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Approximate Nutrition (per serving):
- Calories: 480
- Protein: 26 g
- Fat: 20 g
- Carbohydrates: 50 g
- Fiber: 6 g
Final Thoughts
Pastel de Choclo isn’t just a casserole—it’s a reflection of Chile’s land and history. It’s the sweetness of summer corn, the richness of the Central Valley, and the fusion of indigenous and Spanish traditions baked into one dish.
Sit down with a steaming bowl of it, and you’ll understand why Chileans love to serve this dish at family gatherings. Each bite tells a story: of farmland, of heritage, and of comfort that never goes out of style.
