Uploaded May 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/pastel-de-choclo-chilean-corn-and-beef-casserole
Say hello to my new favourite way to turn a giant bag of frozen corn into dinner!! I can't wait to try this with fresh summer corn. :)
So, this is a Chilean homestyle dish, a big casserole with a spiced onion beef filling and a thick corn topping that bakes up lightly caramelised, with surprise pockets of olives, raisins and boiled egg tucked inside. I tried this for the first time at a well known Sydney Chilean establishment called La Paula in Fairfield, made it at home and loved it so much I had to bring it to you guys. :)
The surprise pops of briny olives, sweet raisins and boiled eggs really sets this apart from other beef mince casseroles, and that corn pudding topping is everything!
Basil in the corn layer is typical but not a deal breaker so I wouldn't make a trip especially just to get that (unless I was having a Chilean over for dinner),.
Shout out to the many sources I referenced to create this, including (but not limited to):
✅ New York Times Cooking cooking.nytimes.com/recipes/1024045-pastel-de-choclo-beef-and-corn-casserole
✅ Serious Eats seriouseats.com/pastel-de-choclo-chilean-corn-and-beef-casserole-recipe-8687911
✅ Chilean Food and Garden chileanfoodandgarden.com/chilean-corn-pie
And a bunch Chilean home cooks on YouTube videos including:
✅ youtube.com/watch?v=gmZPHErTA98
✅ youtube.com/watch?v=g9YWfzmBT50
✅ youtube.com/watch?v=t4Y1RLvaHcM
Hope you guys love it! - Nagi x ❤️
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PASTEL de CHOCLO (Chilean Beef and Corn Casserole)
Serves 8
BEEF FILLING:
2 tbsp olive oil
1 kg / 2 lb beef mince (ground beef)
3 large onions, diced
4 large garlic cloves, finely minced
1/4 cup plain flour (all-purpose flour)
1 1/2 cups beef stock/broth, low sodium
SPICE MIX:
1 1/2 tbsp cumin powder
1 tbsp paprika
1 1/2 tsp cooking salt / kosher salt
1/2 tsp black pepper
CORN LAYER:
50g/ 3 tbsp unsalted butter (or olive oil)
1.25 kg/5 lb frozen corn, still frozen is fine, or kernels cut off corn cobs (8 cups)
1/2 tsp salt
1/2 cup milk (any fat %)
10 large basil leaves, optional
2 tbsp fine cornmeal or semolina
ASSEMBLING:
1/4 cup pitted black olives roughly chopped, Chilean (if you can) else Kalamata
2 soft boiled eggs, quartered
2 tbsp raisins (or sultanas)
1 tbsp regular sugar (granulated sugar), not caster/superfine
Pinch paprika (optional)
1. Filling – Heat oil on high in large pan, brown beef breaking it up as you go, remove with slotted spoon. Cook garlic and onion until translucent, return beef into pan, add spices, stir. Mix in flour then stock, cook 5 min on medium until filling thickens (should heap on spoon). Spread in X cm dish, set aside to cool.
2. Corn pudding - In large pot, melt butter on medium high, cook corn 5 min. Add salt, milk, basil, blitz until you no longer see whole kernels. Cook 5 min stirring constantly until it’s thick enough to heap on spoon.
3. Top beef with egg, olives, raisings, spread over corn, sprinkle with sugar then paprika. Bake 40-45 min at 200°C/390°C (180°C fan) until surface is really golden, stand 15 min to set, then cut and serve like lasagna!
#pasteldechoclo #chileanfood #beefcorncasserole
Recipe ⬇️ or print: recipetineats.com/pastel-de-choclo-chilean-corn-and-beef-casserole
Say hello to my new favourite way to turn a giant bag of frozen corn into dinner!! I can't wait to try this with fresh summer corn. :)
So, this is a Chilean homestyle dish, a big casserole with a spiced onion beef filling and a thick corn topping that bakes up lightly caramelised, with surprise pockets of olives, raisins and boiled egg tucked inside. I tried this for the first time at a well known Sydney Chilean establishment called La Paula in Fairfield, made it at home and loved it so much I had to bring it to you guys. :)
The surprise pops of briny olives, sweet raisins and boiled eggs really sets this apart from other beef mince casseroles, and that corn pudding topping is everything!
Basil in the corn layer is typical but not a deal breaker so I wouldn't make a trip especially just to get that (unless I was having a Chilean over for dinner),.
Shout out to the many sources I referenced to create this, including (but not limited to):
✅ New York Times Cooking cooking.nytimes.com/recipes/1024045-pastel-de-choclo-beef-and-corn-casserole
✅ Serious Eats seriouseats.com/pastel-de-choclo-chilean-corn-and-beef-casserole-recipe-8687911
✅ Chilean Food and Garden chileanfoodandgarden.com/chilean-corn-pie
And a bunch Chilean home cooks on YouTube videos including:
✅ youtube.com/watch?v=gmZPHErTA98
✅ youtube.com/watch?v=g9YWfzmBT50
✅ youtube.com/watch?v=t4Y1RLvaHcM
Hope you guys love it! - Nagi x ❤️
-----------------------
PASTEL de CHOCLO (Chilean Beef and Corn Casserole)
Serves 8
BEEF FILLING:
2 tbsp olive oil
1 kg / 2 lb beef mince (ground beef)
3 large onions, diced
4 large garlic cloves, finely minced
1/4 cup plain flour (all-purpose flour)
1 1/2 cups beef stock/broth, low sodium
SPICE MIX:
1 1/2 tbsp cumin powder
1 tbsp paprika
1 1/2 tsp cooking salt / kosher salt
1/2 tsp black pepper
CORN LAYER:
50g/ 3 tbsp unsalted butter (or olive oil)
1.25 kg/5 lb frozen corn, still frozen is fine, or kernels cut off corn cobs (8 cups)
1/2 tsp salt
1/2 cup milk (any fat %)
10 large basil leaves, optional
2 tbsp fine cornmeal or semolina
ASSEMBLING:
1/4 cup pitted black olives roughly chopped, Chilean (if you can) else Kalamata
2 soft boiled eggs, quartered
2 tbsp raisins (or sultanas)
1 tbsp regular sugar (granulated sugar), not caster/superfine
Pinch paprika (optional)
1. Filling – Heat oil on high in large pan, brown beef breaking it up as you go, remove with slotted spoon. Cook garlic and onion until translucent, return beef into pan, add spices, stir. Mix in flour then stock, cook 5 min on medium until filling thickens (should heap on spoon). Spread in X cm dish, set aside to cool.
2. Corn pudding - In large pot, melt butter on medium high, cook corn 5 min. Add salt, milk, basil, blitz until you no longer see whole kernels. Cook 5 min stirring constantly until it’s thick enough to heap on spoon.
3. Top beef with egg, olives, raisings, spread over corn, sprinkle with sugar then paprika. Bake 40-45 min at 200°C/390°C (180°C fan) until surface is really golden, stand 15 min to set, then cut and serve like lasagna!
#pasteldechoclo #chileanfood #beefcorncasserole
