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Pastel de choclo

Sweetcorn baked over a savoury filling, sugar scattered on top.

Pastel de choclo
Photo: Paloma Baytelman from Santiago, Chile, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make pastel de choclo

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Corn over pino

90 minutes · serves 6 · Medium

What you need

  • 800g sweetcorn kernels
  • 100ml milk
  • 60g butter
  • 10 basil leaves
  • 600g beef mince
  • 3 onions
  • 1 tsp cumin
  • 80g raisins
  • 6 olives
  • 3 boiled eggs
  • 2 tbsp caster sugar

What you do

  1. 1Pino first: cook the onions very slowly, 20 minutes, then the mince with cumin, paprika and salt. It should be moist, not wet. Raisins in at the end.
  2. 2Blitz the corn with the milk and basil, then cook it in the butter, stirring, for 10 minutes until it thickens to a soft polenta.
  3. 3Pino in the bottom of a dish, with the olives and halved eggs pressed into it.
  4. 4Corn spread over the top, right to the edges.
  5. 5Scatter the sugar over and bake at 200C for 35 minutes until the top blisters and caramelises in patches. The sugar crust is the point of the dish.

With chicken

75 minutes · serves 4 · Easy

What you need

  • Corn topping as above
  • 500g shredded cooked chicken
  • 2 onions
  • Cumin
  • Raisins
  • Olives
  • Eggs
  • Sugar

What you do

  1. 1Soften the onion, fold through the chicken and spices.
  2. 2Corn over, sugar scattered, baked 35 minutes at 200C.