Pastel de Choclo

The Pastel de Choclo is a warm, rich, and utterly comforting Chilean dish that brilliantly layers savory and sweet flavors. Ground beef, olives, raisins, chicken, and hard-boiled eggs create the foundation—each bite revealing a surprise. It’s all wrapped under a golden, creamy corn topping, finished with fragrant basil and a touch of sugar for perfect caramelization.

This South American twist on shepherd’s pie is a conversation starter and soul-soothing meal. Whether you’re using a traditional cazuela or your favorite baking dish, this recipe brings the heart of Chilean kitchens into your home. Pair it with a crisp salad or fresh pico de gallo to complete the experience!

Full Recipe:

Beef Mixture:

1.5 lbs ground beef
2 Tbsp cooking oil
1 onion, diced

4 cloves garlic, finely chopped
2 tsp cumin
2 tsp paprika

1 tsp salt

Corn Topping:

3 cups corn kernels (fresh or frozen)
3/4 cup heavy cream (or milk for lighter version)
2 Tbsp butter

2 Tbsp fresh basil, chopped
1 tsp salt

Casserole Fillings:

1/2 cup raisins
1/2 cup olives (black or green, sliced)

4 hard-boiled eggs, sliced
1 cooked chicken breast, shredded (optional)
1 tsp sugar (for sprinkling on top)

Directions:

Preheat oven to 350°F (175°C).

Boil the eggs: Place eggs in a pot with water, bring to a boil, then simmer for 10 minutes. Cool, peel, and slice or dice.
In a large skillet over medium heat, heat the oil and sauté the onion and garlic until translucent.
Add ground beef, cumin, paprika, and salt. Cook until beef is browned and fully cooked.

In a separate pan, melt butter. Blend corn and cream in a blender or food processor until smooth.
Add corn mixture to the pan and cook for about 5 minutes, stirring occasionally, until it thickens and turns golden. Add fresh basil and stir to combine.
In a greased casserole dish, layer the beef mixture first. Top with hard-boiled eggs, shredded chicken (if using), raisins, and olives in any order you like.

Pour the corn mixture over the top and spread evenly. Sprinkle 1 tsp of sugar over the corn topping.
Bake uncovered for 30 minutes. For a golden crust, broil for an additional 3–5 minutes.
Serve hot with fresh tomato slices, cucumber, or a side salad.

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 627 kcal | Servings: 6 servings

History and Origin

Like many beloved national dishes, Pastel de Choclo is a flavorful intersection of cultures and histories. Its name translates to “corn pie” in Spanish, but its origin traces back to the blending of indigenous Andean and colonial Spanish culinary traditions.

Long before the Spanish arrived in South America, the indigenous Mapuche people of Chile cultivated choclo, a variety of large-kernel corn that’s starchier and less sweet than the corn we’re familiar with in North America. When Spanish colonists introduced livestock and their love for meat-centric dishes, the fusion gave rise to a uniquely Chilean comfort food.

The structure of Pastel de Choclo mirrors European casseroles—think of Shepherd’s Pie or French hachis Parmentier—but its flavors are purely South American. The indigenous use of corn and the Spanish introduction of ground beef and chicken are clearly evident in the “pino” mixture, while touches like hard-boiled eggs and olives reflect Mediterranean influence.

Over the centuries, the dish became a cherished part of Chilean home cooking, often prepared in traditional earthenware bowls called paila de greda, which allow the corn topping to caramelize beautifully. Today, Pastel de Choclo is a staple at Chilean family tables, fiestas patrias (national holidays), and neighborhood gatherings, as deeply rooted in tradition as it is in flavor.

Variations and Adaptations

Though the classic version of Pastel de Choclo features ground beef, olives, hard-boiled eggs, raisins, and a sweet corn topping, variations abound depending on region, family tradition, or modern dietary preferences.

In rural areas, you may find a more rustic take with coarsely chopped meat instead of ground beef. Some families skip the chicken altogether, while others insist on including both beef and poultry for added richness. The addition of raisins is another point of variation—some love the contrast of sweetness with the savory meat, while others prefer to omit them.

Vegetarian adaptations have also gained popularity, replacing the beef with lentils or a mix of sautéed mushrooms and nuts for texture. The corn topping itself can be made lighter by using milk instead of cream or thickened with a bit of cornmeal for added structure.

In Northern Chile and neighboring countries like Peru or Bolivia, similar dishes use local corn varieties or even add cheese to the corn topping. And in modern kitchens worldwide, Pastel de Choclo has become a canvas for creative interpretation, offering a taste of Chile with a personal twist.

Nutritional Information

A typical serving (around 1/6 of the dish) delivers approximately:

Calories: ~625 kcal

Protein: 40–45g
Carbohydrates: 30–35g
Fat: 35g

Fiber: 3–5g
Sugar: ~10–14g
Cholesterol: High

Micronutrients include:

Iron, B12, and Zinc from animal proteins

Lutein and Zeaxanthin from corn for eye health
Folate, Choline, Vitamin C, Potassium, and Magnesium from various ingredients

To make it healthier, use leaner meats, reduce or skip the cream, and bulk up the veggie content in the filling.

Serving Suggestions and Pairings

Pastel de Choclo is rich and hearty, making it perfect as a main dish. Complement it with:

Tomato and onion salad (Ensalada Chilena)
Sliced cucumber or radish
Fresh pico de gallo or salsa criolla

Simple green salad with citrus vinaigrette

Drink pairings:

A Chilean Carmenère
A crisp Sauvignon Blanc
Sparkling agua fresca

It also works beautifully served in individual ramekins for an elevated presentation.

Tips and Tricks for Success

Use fresh or frozen corn, never canned.

Don’t over-blend the corn—leave a bit of texture.
Season every layer—meat, corn, and even the eggs.
Simmer the corn mixture to thicken before baking.

Broil the top for 3–5 minutes at the end for a golden crust.
Let rest 10 minutes after baking for easier serving.

Potential Health Benefits

When made with whole ingredients and balanced portions, Pastel de Choclo can be nutritious:

Corn provides fiber and antioxidants.
Eggs offer choline and high-quality protein.

Olives and olive oil deliver heart-healthy fats.
Ground beef (especially grass-fed) gives iron and zinc.
Basil contributes anti-inflammatory compounds.

With thoughtful adjustments, it fits into gluten-free, protein-rich, and even lower-carb diets.

Conclusion

Pastel de Choclo is a celebration in casserole form—hearty yet nuanced, familiar yet exotic. It wraps together sweet and savory in a warm embrace that feels like a hug from a Chilean grandmother. Whether you’re exploring world cuisines or simply want to add something new and comforting to your weeknight lineup, this dish delivers flavor, cultural depth, and versatility in every bite.

So, next time you’re looking to impress guests or simply treat yourself to a culinary escape, try this corn-topped treasure. It might just become your next go-to comfort food—no passport required.