Pastel de Choclo
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The Tale of Pastel de Choclo
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Pastel de choclo, a corn casserole layering a savory beef and onion filling beneath a sweet corn topping, has roots in pre-Columbian Mapuche and Andean corn cookery, later enriched with Spanish-introduced ingredients like raisins, olives, and hard-boiled egg. It remains a beloved dish whenever fresh summer corn comes into season.
Ingredients
Scale:· 6 servings
- 6 cups fresh corn kernels
- 1 cup milk
- 2 tablespoons butter
- 1 lb ground beef
- 2 onions, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 hard-boiled eggs, sliced
- 1/2 cup black olives
- 1/2 cup raisins
- 2 tablespoons sugar
- Salt and pepper, to taste
Instructions
- 1Sauté onions until soft, add ground beef, cumin, paprika, salt, and pepper, and cook until browned; set aside as the pino filling.
- 2Blend the corn kernels with milk until slightly chunky, then cook in a saucepan with butter over low heat, stirring, until thickened, about 10 minutes; season with a pinch of salt.
- 3Spoon the beef pino into individual ramekins or a baking dish.
- 4Layer hard-boiled egg slices, olives, and raisins over the beef.
- 5Spread the corn mixture evenly over the top and sprinkle with sugar.
- 6Bake at 400°F (200°C) for 25-30 minutes until the top is golden and slightly caramelized.
- 7Let cool slightly before serving.
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