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Chilean Corn and Beef Casserole (Pastel de Choclo): The Ultimate Latin American Comfort Food with Sweet-Corn Excellence

A traditional Chilean comfort dish consisting of a savory ground beef filling thickened into a rich gravy with cumin and paprika. It is layered with quarters of soft-boiled eggs, black olives, and raisins, then topped with a thick, basil-scented corn purée. The top is sprinkled with sugar and paprika, which caramelizes in the oven to create a unique, crusty finish.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 6 -8 servings
Ingredients Method Notes

Ingredients
  

  • The Beef Filling: 2 lbs 1 kg beef mince, 2 tbsp olive oil, 3 large diced onions, 6 minced garlic cloves, ¼ cup all-purpose flour, 1½ cups beef stock.
  • The Beef Spice Mix: 1½ tbsp cumin powder 1 tbsp paprika, 1½ tsp cooking salt, ½ tsp black pepper.
  • The Corn Layer: 2.5 lbs 1.25 kg frozen corn or kernels, 3 tbsp unsalted butter, ½ cup milk, ½ tsp salt, 12–15 large basil leaves, 2 tbsp fine cornmeal or semolina.
  • Assembly & Garnish: ¼ cup chopped black olives Chilean or Kalamata, 2 soft-boiled eggs (quartered), 2 tbsp raisins, 1 tbsp granulated sugar, pinch of paprika.

Method
 

  1. Prep: Preheat oven to 200°C/390°F (180°C fan-forced).
  2. Cook Beef: Heat oil in a large pan over high heat. Brown the beef, breaking it into fine pieces, then remove with a slotted spoon. In the same pan, sauté onions and garlic for 5 minutes until translucent.
  3. Simmer: Return beef to the pan. Stir in spices and flour. Add stock and simmer over medium heat until the mixture is thick enough to hold a path when a spoon is drawn across the base. Spread in a 9x13" pan and let cool.
  4. Prepare Corn: Sauté corn in butter for 5 minutes. Add milk, salt, and basil, then use a stick blender to "blitz" the mixture for 30 seconds until mostly smooth with some texture.
  5. Thicken Corn: Stir in cornmeal and cook over medium-low heat for 5 minutes until it mounds on a spoon.
  6. Assemble: Press egg quarters into the beef, then scatter olives and raisins on top. Dollop the corn mixture over the surface and smooth it out. Sprinkle with sugar and a pinch of paprika.
  7. Bake: Bake for 40–45 minutes until golden. Let it set for 15 minutes before slicing like lasagna.

Notes

  • The Sugar Topping: Do not skip the granulated sugar on top. It creates the signature caramelized "Pastel" crust that balances the savory spices of the beef.
  • Basil: The basil leaves are traditional and add an essential aromatic sweetness to the corn layer.
  • Texture: When blending the corn, aim for a slightly chunky consistency—you don't want a completely smooth baby food texture.