Latin American 60 min

Pastel de Choclo

Name: Pastel de Choclo
Total time: 60 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 6 cups fresh corn kernels (about 8 ears); ½ cup whole milk; 3 tablespoons unsalted butter; ½ teaspoon salt; 10 fresh basil leaves; 1 lb ground beef; 1 white onion, finely diced; 4 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; ½ cup pimiento-stuffed green olives, halved; ¼ cup raisins; 2 hard-boiled eggs, sliced; 2 chicken thighs, cooked and shredded; 2 tablespoons olive oil; 1 tablespoon sugar for topping; Salt and black pepper to taste

comfort-food

Ingredientsfor 2

520

Cal

32g

Protein

48g

Carbs

22g

Fat

16 cups fresh corn kernels (about 8 ears)
2½ cup whole milk
33 tablespoons unsalted butter
4½ teaspoon salt
510 fresh basil leaves
61 lb ground beef
71 white onion, finely diced
84 cloves garlic, minced
91 teaspoon cumin
101 teaspoon paprika
11½ cup pimiento-stuffed green olives, halved
12¼ cup raisins
132 hard-boiled eggs, sliced
142 chicken thighs, cooked and shredded
152 tablespoons olive oil
161 tablespoon sugar for topping
17Salt and black pepper to taste

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Instructions

1
Blend corn kernels with milk until smooth. Cook in a saucepan with butter and basil over medium heat, stirring constantly, for 10 minutes until very thick and paste-like. Season with salt.
2
Make the pino filling: heat oil, cook onion until golden, add garlic, cumin, and paprika. Add ground beef and cook until browned. Season and add olives and raisins.
3
Layer the casserole in 6 individual dishes or one large clay pot: start with the meat filling, then add a few olive and raisin pieces, a chicken piece, and sliced egg. Top generously with the corn mixture to fully cover.
4
Sprinkle sugar over the corn topping. Bake at 375°F for 35–40 minutes until the top is golden and lightly caramelized where the sugar has browned. The sweet corn top over savory meat filling is the defining contrast of this beloved Chilean dish.