Chilean
Chilean Pastel de Choclo (Corn Pie)
This savory Chilean dish is a delightful blend of ground meat, onions, hard-boiled eggs, olives, and a sweet corn topping. It's comforting and perfect for dinner, offering a unique taste of Chile.
Total Time1 minute
Servings6
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
30
Protein
40
Carbs
22
Fat
5
Fiber
0g
Sodium
Ingredients
- 2 cups of fresh or frozen corn kernels
- 1 cup of milk
- 1/4 cup of butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of sugar
- 1/2 cup of grated cheese (optional)
- 1 lb of ground beef or chicken
- 1 medium onion (finely chopped)
- 2 hard-boiled eggs (sliced)
- 1/4 cup of black olives (pitted and sliced)
- 1 tsp of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1 tablespoon of olive oil
Instructions
- 1In a blender, combine corn kernels with milk, half of the butter, salt, black pepper, and sugar. Blend until smooth, then set aside.
- 2In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until transparent.
- 3Add ground meat to the onions, cooking until browned. Season with paprika, cumin, and oregano. Stir well to combine, then remove from heat.
- 4Preheat the oven to 375°F (190°C).
- 5In a baking dish, layer the meat mixture evenly at the bottom. Place the sliced hard-boiled eggs and olives on top of the meat.
- 6Pour the blended corn mixture over the meat and toppings. Use a spatula to spread it evenly. If desired, sprinkle grated cheese on top.
- 7Dot the surface with remaining butter.
- 8Bake in the preheated oven for approximately 30-35 minutes, or until the top is golden and bubbly.
- 9Let it cool for a few minutes before serving.
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