Pastel de Choclo (Beef and Corn Casserole)

Name: Pastel de Choclo (Beef and Corn Casserole)
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 pound fresh or thawed frozen corn kernels; 1/2 cup sweetened condensed milk; 1/2 cup evaporated milk; 1/4 cup neutral oil; 1 large egg; 1 teaspoon baking powder; 1 teaspoon kosher salt (such as Diamond Crystal); 1 teaspoon ground black pepper; 1/4 teaspoon ground cayenne; 2 1/4 cups/8 ounces shredded low-moisture mozzarella; 1 tablespoon neutral oil; 1 pound lean ground beef (preferably 10 percent fat); Salt and freshly ground black pepper; 1 medium yellow onion, finely chopped; 6 garlic cloves, finely chopped; 2 teaspoons hot paprika; 2 teaspoons ground cumin; 1/2 cup pitted Castelvetrano olives, roughly chopped; 1/4 cup raisins

By Ham El-Waylly

Total Time: 1 hour
Rating: 4(243)
Notes: Read community notes

Pastel de choclo is found in many different forms throughout South America — cake made with corn, baked corn pudding or a layered casserole. This recipe is inspired by the Chilean version, a beef-and-corn casserole, which consists of pino, a flavorful beef mixture often studded with black olives, raisins and hard-boiled eggs, topped with corn pudding. It’s reminiscent of shepherd’s pie, but with rich corn pudding in place of mashed potatoes. In this interpretation, the pudding is slightly sweet and cheesy, the way my mom Silvia used to make it. It also swaps out black olives for meatier Castelvetrano olives, and frozen corn can be used when fresh is out of season. The pudding is mixed entirely in the blender and can be baked on its own as a rich, cheesy side dish in a well-greased cast-iron pan at 350 degrees for 45 minutes.

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Ingredients

Yield:4 to 6 servings

For the Corn Pudding

1pound fresh or thawed frozen corn kernels
½cup sweetened condensed milk
½cup evaporated milk
¼cup neutral oil
1large egg
1teaspoon baking powder
1teaspoon kosher salt (such as Diamond Crystal)
1teaspoon ground black pepper
¼teaspoon ground cayenne
2¼cups/8 ounces shredded low-moisture mozzarella

For the Pino

1tablespoon neutral oil
1pound lean ground beef (preferably 10 percent fat)
Salt and freshly ground black pepper
1medium yellow onion, finely chopped
6garlic cloves, finely chopped
2teaspoons hot paprika
2teaspoons ground cumin
½cup pitted Castelvetrano olives, roughly chopped
¼cup raisins

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 350 degrees.
Step 2
Prepare the corn pudding: In a blender, combine the corn, condensed milk, evaporated milk, oil, egg, baking powder, salt, pepper and cayenne; blend until most of the kernels are liquified. (Do not blend until the mixture is completely smooth; you are looking for some texture.) Stir in the mozzarella with a spatula.
Step 3
Prepare the pino: Heat a medium, oven-safe skillet over medium-high. Add the oil and ground beef, season with a large pinch of salt, and cook, occasionally stirring, until ground beef is deeply brown, 8 to 10 minutes. Use a sturdy wooden spoon or whisk to break up the meat as it cooks. Drain off any excess fat and return to heat.
Step 4
Add the onion and cook, occasionally stirring, until softened and translucent, about 5 minutes. Season with another pinch of salt. Add the garlic, paprika and cumin, and cook, constantly stirring, until fragrant, about 1 minute. Stir in the olives and raisins; season with salt and pepper to taste. Add ½ cup of water and scrape up any bits from the bottom of the skillet. Bring to a simmer and taste again. Adjust seasoning with salt and pepper as needed.
Step 5
Spread the beef mixture into an even layer and spread the corn mixture on top, spreading it out to cover the beef mixture evenly. Bake until the top is golden brown and feels firm to the touch, 45 to 55 minutes. Let rest for at least 10 minutes before serving in shallow bowls.

Ratings

4 out of 5

243 user ratings

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Private Notes

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Cooking Notes

Cecilia Hayes1 year ago

At last Chilean cuisine has made it to the NYT! This version has two ingredients that I don't use in my recipe, and I'm from Chile. Cheese and sweet condensed milk. The golden raisins and sprinkle sugar on top before baking add a hint of sweet. The recipe also works with chicken. Thank you for the treat!

Mary Smith1 year ago

What do the Chileans do with the rest of the canned milks? Recipes that create left over ingredients are a problem for me.

Gordon1 year ago

I have had this in Chile. Their spice profile is usually cumin, oregano, and merken (a smoked chile powder). Maybe a touch of ground coriander. And the olives are usually black not green. Sometimes the beef is like a minced sirloin, small cubes. This same stuffing is used in large empanadas (flour, baked). I know, approximating for an American kitchen. But working a touch of smoke in there, maybe smoked Spanish or Hungarian paprika, might be a nice touch.

claudia1 year ago

This popular Chilean dish does not include sweetened condensed milk or evaporated milk. Maybe a little milk if the corn mixture is too thick. You may want to sprinkle some sugar on the top before baking. Olives are black, never green. Some people will also add a piece of chicken on top of the meat mixture (pino).

Nancy Anderson1 year ago

What is the substitution for condensed and evaporated milk? I'll never make this excellent recipe if I have to buy cans and deal with what's left after using half a cup of each.

Maria Cecilia1 year ago

When you have the 'pino' ready put it on the casserole or pan; then add quarters of boiled eggs; add some raisins (if they are too dry, soak them first) olives, black, never green, and you can add some chicken on top of all that; then the corn mixture. The original version never uses condensed or evaporated milk, just a little milk or butter if the corn is too dry; I add a hand full of basil leaves to the corn mixture before using the blender. And I sprinkle a bit of sugar on top.

Maria Cecilia1 year ago

We don't use canned milk

Consuelo1 year ago

Also curious about adding hard boiled eggs. Does this version just not include them? Any suggestions on an appropriate size skillet? I tasted this 35 years ago as street food while traipsing about and have not forgotten the deliciousness. Very eager to give it a try.

Dana5 hours ago

The meat filling seemed a bit dry. No one seemed fond of the dish though it was fun to prepare and looked impressive.

Knitter 2151 month ago

Forgot the olives and raisins, but, holy smokes - this was amazing. It's going into the regular rotation in our house.

Vic4 weeks ago

Isn’t it yummy!?!?! I’m obsessed! Make sure to include the olives and raisins next time! You won’t regret it! :)

Katie1 month ago

Too sweet and rich. Perhaps swap out the sweetened condensed milk for regular milk.

Fireplace1 month ago

Not bad…but not a make again for me.

ProSkeptic1 month ago

Followed the directions as written and loved it! I, too, would like some suggestions for using the rest of the condensed and evaporated milk, as I never use it for any other dish. (I’m not a baker.)

Rachel1 month ago

Chilean don't use condensed milk! As mentioned by a Chilean in the notes, they add raisins to the meat and sprinkle sugar on top of the dish to caramelize in the oven. You can omit both if you don't like the sweet taste and it's still yummy! They also often add a piece of chicken (not shredded). This dish is yummy with Chiles simple but delicious onion and tomato salad (ensalada chilena) and aji (green hot pepper).

Naomi2 months ago

DELICIOUS!!! I did lessen the sweetened condensed milk as other commenters suggested and of course seasoned to TASTE because you can control what your food tastes like! Did hot paprika, oregano, cumin, coriander, and served with valentina. Love the sweet and savory of the dish.

pdxgolfgirl3 months ago

Made the other night as written and we enjoyed it. To save washing a pan, next time I will cook meat etc in oven proof skillet such as the cast iron skillet pictured. Wish I’d caught that idea first. Easy week night meal.

LeChef3 months ago

An hour is a gross estimation of time. The bake itself is 45-55 minutes. The onions get 5, the beef gets 8-10. At minimum there, you’re at 58 minutes. At maximum, 70. And that doesn’t include any of the prep. I realize that authors don’t keep a stopwatch on during recipe development, but even if you’re just roughing it, do the math on the article time and do better.

jane3 months ago

I did not use milk or any sweetener beyond the raisins. Thoroughly enjoyed by all - I may be inclined to make the corn pudding more savory.

Ruth Ann3 months ago

I made a vegetarian version with black beans instead of ground beef (two 15-oz cans) and liked it even better than the beef version.

AJ Miller4 months ago

I made this last week and I added beans and used canned cream corn in place of the corn with condensed and sweetened milk based on others saying that made it really sweet. I also added two Kashmiri Peppers into the corn mix for a little spice up, and sprinkled cheddar over the top of the corn when I put the dish into bake and it turned out amazing. Even my picky kids ate it up. I'm making it again tonight and I'm going to fry up some tortillas and make a few quesadillas to see how tastes.

BrightonLiberty5 months ago

Made this tonight and wish I’d read the notes first - it is a delicious recipe but next time I make it I won’t touch condensed or evaporated milk (I’m in the UK so thought it was weird making the sweetcorn ’sweet’, but as it was the first time I made it thought I should do as told. It is absolutely unnecessary and makes a delicious savoury dish nastily sweet. Having said that I also couldn’t get black olives, but did have Gordals (apologies to my Chilean friends!).

sw5 months ago

Don’t use the sweetened condensed milk. It makes it too sweet. Otherwise good recipe.

Norah B5 months ago

Made this as written, delicious and easy. I’ve never had the pleasure of the traditional dish so I don’t know any better! Ignorance is bliss… Evaporated milk comes in mini cans or pouches, sweetened condensed milk comes in a pouch too. No waste!

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