PASTEL DE CHOCLO (Chile)

Pastel de choclo is a dish made of fresh ground corn (choclo) with basil. It is traditionally served in a paila (an earthenware bowl). Commonly mixed in with the choclo is minced beef, chicken, black olives, onions and slices of hard boiled eggs. Pastel de choclo in one form or another is popular throughout all of South America, but especially popular in Chile.

Ingredients

• 3-4 medium onions, chopped
• 3 tablespoons vegetable or olive oil
• 1.5 pounds of finely chopped/minced beef
• 2 teaspoons cumin
• 2 teaspoons salt
• 1/2 teaspoon ground pepper
• 3 cups corn kernels (fresh or frozen)
• 1 cup whole milk or half and half
• 1/4 cup butter
• 1 tablespoon sugar
• 2 tablespoons finely chopped basil
• 1/2 cup raisins
• 1/3 cup chopped black olives (or kalamata)
• 3 hard boiled eggs, chopped
• 1 1/2 cup roasted or grilled chicken tenders or thighs (boneless), but in slices

Preparation:

1. Sauté the onions in the vegetable or olive oil until soft and translucent, 5 minutes.
2. Add the ground beef, cumin, 1 teaspoon salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.
3. Place the corn kernels in a food processor or blender with 1/4 cup milk. Process for 1 to 2 minutes, until corn is blended and appears creamy (but too creamy).
4. Melt 1/4 cup butter in a pan, and add 1 teaspoon salt, 1 tablespoon sugar, and the corn mixture. Add the remaining 3/4 cup milk and simmer, stirring, until mixture thickens, about 5 to 10 minutes. Add the chopped basil and remove from heat.
5. Preheat oven to 375 degrees.
6. Drain the liquid from the browned beef mixture. Place the minced beef mixture in the bottom of a 3-4 quart casserole dish. Sprinkle raisins, olives, and hard-boiled eggs over the beef, then layer the chicken on top.
7. Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle the powdered sugar on top.
8. Bake in the oven for 30 minutes, until the corn mixture is golden brown.
9. If you want it slightly browned on top, then put it under the broiler for about 5 minutes.
10. Serve hot or warm.

As shown in the picture above, you can make the pastel de choclo a day ahead of time, refrigerate, and bake at a later time.