12 Delicious Pastel de Choclo Recipes You Must Try

Nothing says comfort food quite like a warm, savory-sweet Pastel de Choclo. This traditional Latin American dish, with its creamy corn topping and hearty filling, is a must-try for any home cook looking to spice up their dinner rotation. Whether you’re a fan of classic recipes or eager to experiment with modern twists, our roundup of 12 delicious variations will inspire your next kitchen adventure. Let’s dig in!

Traditional Chilean Pastel de Choclo

Amidst the rich tapestry of global comfort foods, Traditional Chilean Pastel de Choclo stands out as a heartwarming blend of savory and sweet, encased in a golden crust that whispers of home-cooked perfection.

Ingredients

• 4 cups fresh corn kernels
• 1/2 cup whole milk
• 1 tbsp unsalted butter
• 1 tsp salt
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 cup raisins
• 1/2 cup sliced black olives
• 2 hard-boiled eggs, sliced
• 1/4 cup chopped fresh basil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a blender, puree 3 cups of corn kernels with milk, butter, and salt until smooth.
3. Heat a skillet over medium heat, add ground beef, and cook until browned, about 5 minutes.
4. Add onion, garlic, cumin, and paprika to the skillet, cooking until onions are translucent, about 3 minutes.
5. Stir in raisins, olives, and remaining 1 cup of corn kernels, cooking for an additional 2 minutes.
6. Transfer the beef mixture to a baking dish, layering sliced eggs and basil on top.
7. Pour the corn puree over the beef mixture, spreading evenly to cover.
8. Bake for 30 minutes, or until the top is golden and slightly crispy.
9. Let rest for 5 minutes before serving.

Creating a harmonious balance between the sweet corn topping and the savory filling, this dish offers a delightful contrast in textures. Serve it with a side of pebre for an authentic Chilean experience that’s as vibrant in flavor as it is in history.

Pastel de Choclo with Beef and Chicken

Just as the summer sun reaches its zenith, there’s no dish more comforting or celebratory than Pastel de Choclo with Beef and Chicken, a harmonious blend of sweet corn and savory meats that sings of tradition and taste.

Ingredients

• 2 cups fresh corn kernels
• 1 cup milk
• 1 tbsp butter
• 1 tsp salt
• 1 lb ground beef
• 1 lb chicken breast, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 cup raisins
• 1/2 cup sliced black olives
• 2 hard-boiled eggs, sliced

Instructions

1. Preheat oven to 375°F.
2. In a blender, combine corn kernels, milk, butter, and salt; blend until smooth to create the corn mixture.
3. In a skillet over medium heat, cook ground beef and chicken until browned, about 10 minutes.
4. Add onion, garlic, cumin, and paprika to the skillet; cook for 5 minutes until onions are translucent.
5. Stir in raisins and black olives; remove from heat.
6. Layer the meat mixture in a baking dish, top with sliced hard-boiled eggs, then pour the corn mixture over the top.
7. Bake for 45 minutes, or until the top is golden and slightly crispy.
8. Let rest for 10 minutes before serving to allow the flavors to meld.

Velvety smooth corn topping gives way to a richly spiced meat filling, with pops of sweetness from raisins and briny olives. Serve this dish with a crisp green salad to contrast its comforting warmth.

Vegetarian Pastel de Choclo

Delightfully comforting and rich in flavor, Vegetarian Pastel de Choclo is a sumptuous twist on the traditional Chilean dish, featuring a creamy corn topping over a savory vegetable filling. This dish is a celebration of summer’s bounty, perfect for those seeking a hearty yet meat-free option.

Ingredients

• 2 cups fresh corn kernels
• 1 cup milk
• 2 tbsp unsalted butter
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cooked black beans
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a blender, combine the corn kernels, milk, butter, salt, and sugar. Blend until smooth to create the corn topping.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the red bell pepper and zucchini to the skillet. Cook until the vegetables are tender, about 7 minutes.
5. Stir in the black beans, cumin, and paprika. Cook for another 2 minutes to blend the flavors.
6. Transfer the vegetable mixture to a baking dish. Pour the corn topping evenly over the vegetables.
7. Sprinkle the Parmesan cheese on top of the corn mixture.
8. Bake in the preheated oven for 25 minutes, or until the topping is golden and set.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Now, the Vegetarian Pastel de Choclo emerges from the oven with a golden crust that gives way to a creamy, sweet corn layer atop a medley of savory vegetables. Serve it with a crisp green salad to contrast the richness, or enjoy it as a standalone comfort dish that promises to satisfy.

Pastel de Choclo with Olives and Raisins

Savory and sweet harmonize beautifully in this traditional dish, where the richness of corn meets the tangy pop of olives and the subtle sweetness of raisins, creating a comforting yet sophisticated flavor profile.

Ingredients

• 4 cups fresh corn kernels
• 1/2 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup pitted green olives, sliced
• 1/4 cup raisins
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp olive oil
• 2 hard-boiled eggs, sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a blender, combine the corn kernels, milk, butter, salt, and black pepper. Blend until smooth to create the corn mixture.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the ground beef, cumin, and paprika to the skillet. Cook until the beef is browned, breaking it apart with a spoon, about 8 minutes.
5. Stir in the olives and raisins, cooking for an additional 2 minutes to blend the flavors.
6. Spread the beef mixture evenly in a baking dish. Arrange the sliced hard-boiled eggs on top.
7. Pour the corn mixture over the beef and eggs, ensuring it covers the entire surface.
8. Bake for 30 minutes, or until the top is golden and slightly crispy.
9. Let the dish rest for 5 minutes before serving to allow the layers to set.

Mouthwatering and hearty, this Pastel de Choclo offers a delightful contrast between the creamy corn topping and the savory filling. Serve it with a simple green salad to complement its rich flavors, or enjoy it as a standalone dish that promises to satisfy.

Spicy Pastel de Choclo with Jalapenos

Hearty and vibrant, this Spicy Pastel de Choclo with Jalapenos transforms the traditional Chilean corn pie into a bold, flavorful dish that’s perfect for those who love a little heat. The creamy sweetness of the corn mixture contrasts beautifully with the spicy kick of jalapenos, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 2 cups fresh corn kernels
• 1 cup whole milk
• 1 tbsp unsalted butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red bell pepper
• 2 jalapenos, seeded and finely chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• 1 lb ground beef
• 1/2 cup pitted black olives, sliced
• 2 hard-boiled eggs, sliced
• 1/2 cup raisins
• 1 tbsp sugar

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a blender, combine the corn kernels and milk. Blend until smooth.
3. Melt the butter in a large skillet over medium heat. Add the onion, red bell pepper, and jalapenos. Cook until softened, about 5 minutes.
4. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 7 minutes.
5. Stir in the salt, black pepper, and cumin. Cook for another 2 minutes.
6. Spread the beef mixture evenly in a baking dish. Top with the olives, hard-boiled eggs, and raisins.
7. Pour the blended corn mixture over the top. Sprinkle with sugar.
8. Bake for 30 minutes, or until the top is golden and slightly crispy.
9. Let it rest for 5 minutes before serving.

Creating a golden crust that’s slightly crispy on top while remaining creamy underneath, this dish offers a delightful contrast in textures. The sweetness of the raisins and the saltiness of the olives add layers of flavor that make each bite interesting. Serve it with a simple green salad to balance the richness.

Pastel de Choclo with Cheese and Basil

Pastel de Choclo with Cheese and Basil is a delightful twist on the traditional Chilean dish, blending the sweetness of corn with the richness of cheese and the freshness of basil for a truly unforgettable meal.

Ingredients

• 4 cups fresh corn kernels
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• 2 eggs
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish with butter.
2. In a blender, combine the corn kernels, milk, butter, salt, and black pepper. Blend until smooth.
3. Pour the corn mixture into a saucepan and cook over medium heat for 10 minutes, stirring constantly until thickened. Tip: Ensure the mixture doesn’t stick to the bottom of the pan.
4. Remove the saucepan from heat and let the mixture cool for 5 minutes. Then, stir in the shredded mozzarella cheese and chopped basil.
5. In a separate bowl, whisk the eggs and heavy cream together until well combined.
6. Gradually add the egg mixture to the corn mixture, stirring continuously to incorporate.
7. Pour the combined mixture into the prepared baking dish and bake for 25 minutes, or until the top is golden brown and the center is set. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
8. Let the Pastel de Choclo rest for 10 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Enjoy the creamy texture and the harmonious blend of sweet corn, melted cheese, and aromatic basil in every bite. Serve it warm with a side of crisp green salad for a light yet satisfying meal.

Sweet Corn Pastel de Choclo

Gracefully blending the sweetness of summer corn with the rich traditions of Latin American cuisine, this Sweet Corn Pastel de Choclo is a delightful dish that promises to transport your taste buds to a world of creamy textures and vibrant flavors.

Ingredients

• 4 cups fresh corn kernels
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 cup raisins
• 1/4 cup sliced black olives
• 2 hard-boiled eggs, sliced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a blender, combine 3 cups of corn kernels with milk, blending until smooth. Tip: For a smoother texture, strain the mixture through a fine-mesh sieve.
3. Melt butter in a saucepan over medium heat, then add the corn mixture, salt, and pepper. Cook, stirring constantly, until thickened, about 10 minutes.
4. In a separate pan, cook the ground beef over medium heat until browned, about 5 minutes. Add onion, garlic, and cumin, cooking until the onion is translucent, about 3 minutes.
5. Stir in the remaining 1 cup of corn kernels, raisins, and olives, cooking for an additional 2 minutes. Tip: Soaking the raisins in warm water for 10 minutes before adding them will plump them up, enhancing their sweetness.
6. Layer the beef mixture in a baking dish, top with sliced eggs, then pour the corn puree over the top. Tip: For a golden crust, brush the top with a little melted butter before baking.
7. Bake for 25 minutes, or until the top is lightly golden and the edges are bubbling.

Amazingly creamy with a hint of sweetness from the corn and raisins, this dish pairs beautifully with a crisp green salad or can be served as a hearty main course. The contrast between the savory beef and the sweet corn topping creates a harmonious balance that’s sure to impress.

Pastel de Choclo with Mushrooms and Peppers

Hearty and comforting, Pastel de Choclo with Mushrooms and Peppers is a delightful twist on the traditional Chilean dish, blending sweet corn with earthy mushrooms and vibrant peppers for a dish that’s as visually appealing as it is delicious.

Ingredients

• 2 cups fresh corn kernels
• 1 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup diced bell peppers
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F (190°C).
2. In a blender, combine corn kernels, butter, milk, salt, and black pepper. Blend until smooth. Tip: For a smoother texture, strain the mixture through a fine-mesh sieve.
3. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
4. Add mushrooms and bell peppers to the skillet. Cook until vegetables are tender, about 8 minutes. Tip: Stir occasionally to ensure even cooking.
5. Stir in ground cumin and smoked paprika, cooking for an additional 2 minutes to release the spices’ aromas.
6. Pour the corn mixture into the skillet, stirring to combine with the vegetables. Cook for 5 minutes, until the mixture thickens slightly.
7. Transfer the mixture to a baking dish, spreading it evenly. Bake for 25 minutes, or until the top is golden and slightly crispy. Tip: For a more golden top, broil for the last 2 minutes of baking.
8. Garnish with chopped cilantro before serving.

Nestled beneath its golden crust, the Pastel de Choclo reveals a creamy, flavorful filling with the perfect balance of sweetness from the corn and earthiness from the mushrooms. Serve it alongside a crisp green salad for a complete meal that celebrates the richness of summer produce.

Pastel de Choclo with Pork and Chorizo

Pastel de Choclo with Pork and Chorizo is a sumptuous dish that marries the sweetness of corn with the rich, savory flavors of pork and chorizo, creating a comforting yet sophisticated meal perfect for any gathering.

Ingredients

• 2 cups fresh corn kernels
• 1/2 cup whole milk
• 1 tbsp unsalted butter
• 1/2 lb ground pork
• 1/2 lb chorizo, casing removed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a blender, combine corn kernels, milk, and butter. Blend until smooth. Set aside.
3. In a skillet over medium heat, cook ground pork and chorizo until browned, about 5 minutes. Tip: Drain excess fat for a lighter dish.
4. Add onion, garlic, cumin, smoked paprika, and salt to the skillet. Cook until onions are translucent, about 3 minutes.
5. Stir in fresh basil and remove from heat.
6. Spread the meat mixture evenly in a baking dish. Pour the corn mixture over the top.
7. Sprinkle Parmesan cheese evenly over the corn mixture. Tip: For a golden crust, place under the broiler for the last 2 minutes of baking.
8. Bake for 25 minutes, or until the top is lightly browned and set.
9. Let stand for 5 minutes before serving. Tip: This allows the layers to set for easier slicing.

Zesty and hearty, this Pastel de Choclo offers a delightful contrast between the creamy corn topping and the spicy, meaty filling. Serve it with a crisp green salad to balance the richness, or enjoy it as a standalone comfort dish on a chilly evening.

Pastel de Choclo with Seafood Mix

Combining the rustic charm of traditional Latin American cuisine with the refined elegance of seafood, this dish offers a symphony of flavors that dance on the palate. Pastel de Choclo with Seafood Mix is a luxurious twist on a classic, blending sweet corn with the delicate taste of the ocean.

Ingredients

• 2 cups fresh corn kernels
• 1 cup heavy cream
• 1 tbsp unsalted butter
• 1 lb mixed seafood (shrimp, scallops, squid)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a blender, combine fresh corn kernels and heavy cream, blending until smooth. Tip: For a smoother texture, strain the mixture through a fine mesh sieve.
3. Melt unsalted butter in a skillet over medium heat, sautéing diced onion and minced garlic until translucent, about 3 minutes.
4. Add mixed seafood to the skillet, cooking until just opaque, approximately 4 minutes. Season with salt and black pepper.
5. Pour the corn mixture into the skillet, stirring gently to combine with the seafood. Tip: Avoid overmixing to keep the seafood tender.
6. Transfer the mixture to a baking dish, sprinkling grated Parmesan cheese evenly on top.
7. Bake for 20 minutes, or until the top is golden and bubbly. Tip: For a more pronounced crust, broil for the last 2 minutes.

Velvety in texture with a sweet and savory balance, this dish is best served straight from the oven, perhaps with a crisp white wine to complement its richness. The contrast between the creamy corn and the succulent seafood creates a memorable dining experience.

Pastel de Choclo with Pumpkin and Spinach

Kaleidoscopic in flavor and comforting in essence, this Pastel de Choclo with Pumpkin and Spinach marries the sweetness of corn with the earthy depth of pumpkin and the fresh vibrancy of spinach, creating a dish that’s as nourishing as it is delightful.

Ingredients

• 2 cups fresh corn kernels
• 1 cup pumpkin puree
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup milk
• 2 eggs
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add the fresh corn kernels to the skillet, cooking for another 5 minutes until slightly softened. Tip: Stir occasionally to prevent sticking.
4. Mix in the pumpkin puree and chopped spinach, stirring until the spinach wilts and the mixture is well combined, about 2 minutes. Season with salt and black pepper.
5. In a separate bowl, whisk together the milk and eggs until smooth. Pour this mixture into the skillet, stirring continuously to integrate it with the vegetables.
6. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the grated Parmesan cheese on top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 25 minutes, or until the top is lightly browned and the mixture is set. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

Delightfully creamy with a crisp golden top, this Pastel de Choclo offers a harmonious blend of textures and flavors. Serve it alongside a crisp green salad or as a standalone dish for a satisfying meal that celebrates the bounty of the season.

Pastel de Choclo with Quinoa and Lentils

Revered in South American cuisine, Pastel de Choclo with Quinoa and Lentils is a harmonious blend of sweet and savory, wrapped in a golden crust. This dish elevates humble ingredients into a comforting, nutrient-packed meal that’s as pleasing to the palate as it is to the eye.

Ingredients

• 2 cups fresh corn kernels
• 1 cup cooked quinoa
• 1 cup cooked lentils
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup milk
• 1 tbsp unsalted butter
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, sauté the onion and garlic in olive oil until translucent, about 5 minutes.
3. Add the cooked quinoa, lentils, cumin, and smoked paprika to the skillet. Stir to combine and cook for another 3 minutes. Remove from heat.
4. In a blender, puree the corn kernels with milk and butter until smooth. Season with salt.
5. Spread the quinoa and lentil mixture evenly in the prepared baking dish. Pour the corn puree over the top.
6. Bake for 30 minutes, or until the top is golden and slightly crispy.
7. Let the dish rest for 5 minutes before serving to allow the layers to set.

Hearty and wholesome, this Pastel de Choclo boasts a creamy corn topping with a robust quinoa and lentil base. Serve it with a side of avocado salad for a refreshing contrast to its rich flavors.

Conclusion

Savor the variety and richness of these 12 Delicious Pastel de Choclo recipes, each offering a unique twist on this beloved dish. Whether you’re a seasoned chef or a curious home cook, there’s a recipe here to inspire your next meal. Don’t forget to share which one became your favorite in the comments below and pin this article on Pinterest to spread the joy of cooking!