Pastel de Choclo

Savor the vibrant flavors of Chile with Pastel de Choclo, a comforting corn pie layered with seasoned ground beef, olives, and a creamy corn topping. Ideal for a cozy weeknight dinner or a festive gathering with friends.

• 2 cups fresh corn kernels
• 1 cup milk
• 1 stick butter
• 453.6 g ground beef
• 1 large onion
• 2 cloves garlic
• 1 cup black olives
• 2 tablespoons paprika

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a blender, combine the corn kernels and milk, and blend until smooth. Set aside.

3. 3

   In a large skillet, melt 1/2 stick of butter over medium heat. Add the diced onion and minced garlic, cooking until soft and translucent.

4. 4

   Add the ground beef to the skillet, breaking it apart, and cook until browned. Stir in the paprika and black olives, cooking for an additional 5 minutes.

5. 5

   In a baking dish, layer the beef mixture on the bottom. Pour the corn mixture over the beef, spreading it evenly.

6. 6

   Dot the top with the remaining butter. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown.

7. 7

   Remove from the oven and let cool for a few minutes before serving. Enjoy your Pastel de Choclo!