Corn pie, known as “pastel de choclo” in Chile, is a delicious seasonal dish with a local version that originated in the Chilean countryside over 200 years ago. It’s a popular and homemade meal that’s a must-try during its peak season.
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How to make Chilean Corn Pie?
An essential part of Chilean cuisine, the best version of Chilean corn pie, known as “pastel de choclo,” is prepared using the first corn of summer. However, it can be made at any time of the year using either fresh corn kernels or frozen corn paste readily available in the market.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 350
Vitamins: A, B1, B2, B3, C, E
Minerals: Iron, Magnesium
Preparation Time: 40 minutes
Cooking Time: 80 minutes
Servings: 4 people
Chilean Corn Pie Recipe
Ingredients
1. For the meat filling
- 2.2 lbs (1 kg) of finely chopped or ground black beef
- 200 ml of water or beef broth
- 2 tablespoons (40 g) of flour
- 3 onions, finely diced
- 1 tablespoon of paprika or chili powder (merkén)
- ½ teaspoon of ground cumin
- Salt
- Pepper
2. For the corn topping
- 1.1 lbs (500 g) of frozen corn or 12 ears of corn (corn on the cob)
- 100 ml of whole milk
- 3 tablespoons (50 g) of ground cornmeal or polenta
- 2 tablespoons (30 g) of butter
- 5 basil leaves
- Salt
- Pepper
- Paprika or chili powder (merkén) (optional)
Preparation
1. For the meat filling
- In a large pot, heat the oil and sauté the beef for about 8 minutes, stirring occasionally until it’s slightly browned. Then add paprika, salt, pepper, cumin, and sauté for an additional 2 minutes.
- Add the broth and cook for about 30 minutes over low heat.
- Incorporate the diced onions and cook for another 30 minutes over medium heat until the onions are tender. Stir occasionally.
- Turn off the heat, add two tablespoons of flour, and stir until fully integrated. Taste and adjust the seasonings if necessary. Let it cool to room temperature and then refrigerate overnight, for at least 12 hours.
2. For the corn topping
- Melt the butter in a large, thick-bottomed pot over medium-high heat. Add the corn and stir occasionally (if using frozen corn, make sure it’s fully thawed) for about 8 minutes.
- Add milk, basil, salt, pepper, and paprika (optional), and continue cooking and stirring occasionally for another 10 minutes.
- Process the corn using a hand blender or similar device. Add the cornmeal or corn flour and continue cooking over medium heat for an additional 5 minutes until it thickens. It should be thick but not dry. Taste and adjust the seasonings if necessary. Set aside.
Presentation of Corn Pie
- In clay baking dishes, assemble the pies by adding the meat filling (roast chicken and raisins are also optional) and covering them with the corn topping.
- Sprinkle granulated sugar on top and bake in the oven at 200°C (392°F) for 45 to 60 minutes, until it’s bubbling and golden brown on top. Remove from the oven and let it rest for 10 minutes.
- Serve the corn pie hot, optionally accompanied by Chilean salad.
Tips for making Corn Pie
- Optionally, you can add a teaspoon of sugar to the meat filling during cooking to reduce its acidity.
- When preparing corn pie, you can use any cut of chicken. There’s no strict rule; just ensure the meat is thoroughly cooked when assembling the pies.
- Clay baking dishes are preferred when making corn pie because they retain heat better, although any heat-resistant container can be used.
Origin of Corn Pie
The earliest records of Chilean corn pie date back to 1830 when it was a popular dish among rural farmers and hacienda kitchens during rural celebrations.
Did you know?
Homemade Chilean corn pie is a traditional recipe that combines the traditional Spanish empanada meat filling with the corn dough used for making Andean tamales.
