Chilean Corn Pie: A Hearty Taste of Santiago

Gather Your Ingredients

Before diving into the preparation, let’s make sure you have everything you need to create this delectable Chilean corn pie.

For the Filling:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 pound ground beef
• 1 cup cooked, shredded chicken (preferably from a rotisserie chicken for convenience)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup black olives, pitted and sliced
• 1/2 cup raisins
• 1/4 cup chopped fresh parsley

For the Corn Topping:

• 4 cups fresh or frozen corn kernels (about 6 ears of corn)
• 1/4 cup milk
• 1 tablespoon butter
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg

Prepare the Corn Topping

1. Cook the Corn:

If using fresh corn, remove the husks and silk, then cut the kernels off the cob. For frozen corn, simply measure out the amount you need.

2. Blend the Corn Mixture:

In a large pot, cook the corn kernels in a small amount of water over medium heat until tender, about 10 minutes. Drain the corn and return it to the pot. Add the butter, milk, sugar, salt, and pepper. Use a potato masher or immersion blender to mash the corn until smooth. You can also blend it in a regular blender if preferred.

3. Mix in the Egg:

Once the corn mixture is smooth, stir in the egg. This helps to bind the topping and gives it a nice, cohesive texture.

Prepare the Savory Filling

1. Cook the Aromatics:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and bell pepper, cooking for an additional 2 minutes.

2. Brown the Meat:

Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat if necessary.

3. Season the Filling:

Stir in the cooked chicken, ground cumin, paprika, oregano, chili powder, salt, and pepper. Cook for an additional 5 minutes to let the flavors meld together.

4. Add the Final Touches:

Mix in the sliced olives, raisins, and chopped parsley. Cook for another 2 minutes. Remove from heat and set aside.

Assemble and Bake

1. Preheat the Oven:

Set your oven to 375°F (190°C) and allow it to preheat while you assemble the pie.

2. Layer the Filling:

In a greased 9-inch pie dish or a similar baking dish, spread the beef and chicken mixture evenly across the bottom.

3. Add the Corn Topping:

Carefully spoon the corn mixture over the meat, spreading it out with a spatula to cover the filling completely. Smooth the top to ensure an even layer.

4. Bake:

Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the corn topping is golden brown and set. You may wish to place the pie under the broiler for the last few minutes to achieve a deeper golden color on top.

5. Rest and Serve:

Allow the pie to cool for a few minutes before serving. This helps the layers set and makes for easier slicing.

Pastel de Choclo is more than just a meal; it’s a slice of Chilean heritage and tradition, bringing together sweet, savory, and umami flavors in one delightful dish. It’s perfect for family gatherings, special occasions, or even a comforting weeknight dinner. Enjoy this hearty corn pie with a fresh salad or some tangy pickles for a complete meal that will transport your taste buds straight to Santiago.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.