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Pastel de Choclo on a plate

Pastel de Choclo

This pastel de choclo is a unique and delicious casserole recipe! Beef is topped with a cream of corn mixture and then baked. The result is a sweet, savory, and delicious casserole that is guaranteed to mix up your everyday dinner!
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Course: casserole, Main Course
Cuisine: Chile
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 8 servings


Beef Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 lb ground beef
  • ½ tsp cumin
  • 1 tsp paprika
  • ¼ tsp Salt
  • Pepper to taste
  • 3 hard boiled eggs
  • 1 cup cooked chicken, chopped
  • ¼ cup Raisins

Corn Topping Ingredients:

  • 3 cups corn kernels
  • ¾ cup milk, separated
  • ¼ cup butter
  • ¼ tsp salt
  • ¼ tsp cayenne pepper, more or less to taste
  • ¼ tsp paprika
  • 1 tbsp fresh chopped basil


Beef Mixture

  • Preheat the oven to 375 degrees fahrenheit.
  • In a large pan on the stove, heat olive oil and then add chopped onions.
  • Cook onions for about 5 minutes, until they turn translucent.
  • Add the ground beef and spices into the pan and cook until meat is browned.
  • Remove meat from heat and mix in raisins, hard boiled eggs, and chicken.

Corn Topping:

  • In a food processor or blender, add corn and ¼ cup milk. Pulse until the corn is completely blended and forms a cream.
  • Transfer this mixture to a medium-sized pot on the stove. Stir in butter, salt, cayenne, paprika, and another ½ cup milk.
  • Stir until the butter melts and then continue stirring until mixture begins to bubble. Add in the basil and stir again.


  • In a large casserole dish, lay the meat mixture. Pour the corn mixture over the meat.
  • Place in the oven, uncovered for about 40 minutes, or until the corn mixture starts to stiffen and brown.
  • Remove from oven and let rest for 10 minutes before enjoying.
  • Leave a comment letting me know what you thought of this recipe!


Recipe copyright The Foreign Fork. For educational or personal use only. 
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