Pastél de Choclo

Pastél de Choclo is a Chilean corn casserole. On a visit to Chile, it wasn’t nearly as easy to find as you’d imagine, mostly because it’s not a quick food like empanadas. But sure enough, visit a nice Chilean restaurant and you’ll find it ready to eat.

Let it be known that this is not a dish for someone who doesn’t enjoy corn. Indeed, this recipe calls for five pounds of corn. You’ll be enjoying it for days.


  • 5 pounds of corn (fresh or frozen and thawed)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 large, white onion, minced
  • 1 large can of sliced olives (optional)
  • 1 tsp dried basil
  • salt to taste
  • 2 eggs
  • ¼ cup milk
  • sugar for browning


  1. Using a food processor, purée the corn in batches, until blended. Be sure not to over blend into a paste, but rather, keep the corn in a rough consistency.
  2. In a large pot, melt the butter over medium heat, then add the onion and sauté until soft (about 10 minutes).
  3. Add the corn and cook for 30 minutes, stirring constantly to avoid it sticking (and burning) to the bottom of the pot.
  4. Preheat oven to 350°F.
  5. Add olives, salt, and basil and stir well, cooking for 10 more minutes to allow flavors to incorporate.
  6. Meanwhile, in a small bowl, combine the eggs and milk. Transfer the mixture into the pot, remove from heat immediately, and stir well.
  7. Empty the mixture into a 13×9 casserole dish and dust the top with sugar.
  8. Cook in preheated oven for about 20 minutes, until the sides start to bubble.
  9. Set the oven to broil and cook for an additional 5-10 minutes, just until the top starts to brown. Be sure not to let it burn.
  10. Remove from oven and allow to cool slightly (no more than 10 minutes).

Source: Fran’s House of Ayurveda






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