receta de pastel de choclo chileno


  • 6 cups of fresh corn (or 2 cans of corn)
  • 1 cup of milk
  • 2 tablespoons of butter
  • 1 chopped onion
  • 1/2 kg of minced meat (beef or chicken)
  • 1/2 cup of raisins
  • 2 chopped hard-boiled eggs
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 teaspoon of cumin


  1. Preheat the oven to 350°F (180°C).
  2. If using fresh corn, remove the kernels from the cob. If using canned corn, drain and set aside.
  3. In a blender or food processor, puree the corn with the milk until smooth.
  4. In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until softened.
  5. Add the minced meat to the pan and cook until browned, breaking up any large chunks with a spatula.
  6. Add the raisins, chopped hard-boiled eggs, sugar, salt, pepper, and cumin to the pan. Stir to combine.
  7. Spread the meat mixture evenly in the bottom of a large baking dish.
  8. Pour the corn mixture over the meat, spreading it evenly.
  9. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is bubbling.
  10. Remove from the oven and let cool for a few minutes before serving.

Enjoy your delicious Chilean “Pastel de Choclo”!



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