Cuisine Latin American South American Chilean Pastel de Choclo Be the first to rate & review! 2 Photos Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre. Submitted by Epicureo Published on June 19, 2020 Save Rate Print Share Trending Videos Close this video player Prep Time: 20 mins Cook Time: 55 mins Total Time: 1 hr 15 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients Pino: 2 eggs 1 tablespoon vegetable oil 2 onions, chopped 2 cloves garlic, minced 1 teaspoon salt ½ teaspoon paprika ground black pepper to taste 1 pound ground beef ½ broiled chicken, chopped 2 tablespoons raisins, or to taste 1 ½ tablespoons chopped Kalamata olives, or to taste Paste: 3 (15.25 ounce) cans sweet corn, drained 2 teaspoons dried basil 1 tablespoon butter 1 cup milk 2 teaspoons white sugar, or to taste salt to taste Directions Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives. Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm. Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more. Preheat the oven to 350 degrees F (175 degrees C). Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top. Bake in the preheated oven until golden brown on top, about 20 minutes. Cook's Note: I add a little vanilla extract to the paste to enhance flavor. I Made It Print Nutrition Facts (per serving) 435 Calories 21g Fat 38g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 435 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 36% Cholesterol 119mg 40% Sodium 967mg 42% Total Carbohydrate 38g 14% Dietary Fiber 4g 14% Total Sugars 10g Protein 27g 53% Vitamin C 4mg 4% Calcium 77mg 6% Iron 3mg 18% Potassium 511mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved