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Pastel de Choclo or Chilean Sweet Corn Pie – South American Recipe

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With this recipe we are making a culinary trip to South America and go to Chile. One of Chile’s food specialty is “Pastel de Choclo or Chilean Sweet Corn Pie” – a dish from Latin America’s variety of comfort food. Some say it’s like shepherds pie but it’s not quite the same. On Chile’s national holiday in October this food will be cooked in many homes. The South American dish is also popular in Peru, Argentina and Mexico. It’s a casserole with beef and onions, olives and hard boiled eggs, topped with a thick layer of “choclo”.

Choclo is a corn variety from Latin America that has large starchy kernels, less sweet than the corn we are used in the USA. You don’t have to use choclo, any corn is fine. We recommend organic corn. In any case the corn layer caramelizes in the oven so you get as a result a sweet-salty combination which is quite tasty. If you have a clay dish you would use to bake it in the oven, if not then you just use your regular fire proof form.

pastel de chocolo chilean sweet corn pie

Ingredients Pastel de Choclo Chilean Sweet Corn Pie

(serves 6)

  • 3 cups (or 6 fresh) sweet corn, fresh or frozen
  • 1 cup roasted chicken, shredded
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 200 ml milk
  • 3 hard-boiled eggs, sliced into quarters
  • 3 tbsp pitted black olives
  • 1/2 cup raisins (optional)
  • 2 fresh basil leaves, chopped
  • salt to taste

For the Beef layer (el pino):

  • 600g ground beef
  • 2 large brown onions, chopped
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp paprika
  • 1 tsp ground Mexican chili
  • salt and pepper

Find the entire recipe on freddyoblog.wordpress.com

  

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