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Pastel de Choclo

Yields1 Serving

Pastel de Choclo

 canola or olive oil, for cooking
 1 lb. lean ground beef
 1 large onion, chopped
 4 garlic cloves, crushed
 1 Tbsp. merkén, or substitute 2 tsp. smoked paprika, 1/2 tsp. coriander and 1/2 tsp. cumin
 3-4 cobs of corn
 4-6 fresh basil leaves
 6 skinless, bone-in chicken thighs, cooked
 3 hard-boiled eggs, shelled and halved lengthwise
 6-8 whole black olives (pitted)
 sugar, for sprinkling

Preheat the oven to 350F. In a large skillet set over medium-high heat, cook the ground beef, breaking it up with a spoon, until it’s no longer pink. Meanwhile, boil the onion in a small pot of water for a few minutes, then drain and add to the meat along with the garlic and merkén. Cook, seasoning with salt, until the meat is browned and excess moisture has cooked off.


Slice the kernels off the cobs of corn and place in the bowl of a food processor with the fresh basil. Pulse until well blended, but not completely smooth. To assemble, spread the meat mixture into the bottom of a casserole dish or individual oven-safe baking dishes and top with chicken, eggs and olives. Spread the corn mixture over each, right to the edge of the baking dish, and sprinkle evenly with sugar.


Bake until the top is golden and the pies are heated through and bubbly around the edges. Serves 6.