Chilean travel consultant Mary Anne Nelson shares her recipe for a meaty casserole topped with corn.

Mary's Pastel de Choclo – Chilean Corn Casserole

6 fresh ears of corn, kernels grated
450g ground beef
200g chicken breast, diced and cooked
4 hard-boiled eggs, sliced
4 onions, finely chopped
1 cup black olives
1 cup raisins
3 tbsps butter
1 cup milk
8 leaves fresh basil, chopped
1 tsp ground cumin
2 tbsps sugar
Olive oil
Salt and pepper to taste

1. In a large saucepan heat the grated corn kernels, basil, salt, pepper and butter. Slowly add milk, stirring constantly until mixture thickens. Cook over a low heat for 5 minutes; set aside.
2. In a frying pan heat the oil; add onions and fry until softened. Add ground beef and cook until lightly browned. Season with salt, pepper and cumin and cook for a few more minutes.
3. Spoon the meat filling into a baking dish; then arrange the egg slices, olives and raisins over the top in layers. Place cooked chicken pieces on top and cover with the reserved corn mixture. Sprinkle with sugar and bake at 400ºF for 30-35 minutes or until golden brown.


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