Oven
Pastel de choclo – Chilean corn casserole
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Strong beef and chicken ragout under a golden blanket of corn.
Timing
- Preparation: 35 min.
- Cooking/baking: approx. 60 minutes including pre-cooking
- Rest/cool: 10 minutes after baking
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 465 kcal
- Protein
- ≈ 34.5 g
- Carbohydrates
- ≈ 19.2 g
- Fat
- ≈ 26.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 800 g corn kernels, fresh or thawed · ≈ 800 g · Assumed quantity / reference product
Zuckermais roh (G570100) - 120 ml milk · ≈ 120 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 25g butter · ≈ 25 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 6 basil leaves · ≈ 6 g · Assumed item weight × count; total amount
Basilikum roh (G061000) - 20 g sugar, partly for sprinkling · ≈ 20 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 500 g ground beef · ≈ 500 g · Assumed quantity / reference product
Rind Hackfleisch, roh (U010100) - 200 g cooked chicken · ≈ 200 g · Assumed quantity / reference product
Hähnchen Brust, ohne Haut, gebraten ohne Fett (Ofen) (V4A6162) - 2 onions (240 g) · ≈ 240 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 25 ml oil · ≈ 22.75 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 tsp paprika · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 2 hard-boiled eggs · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei gekocht (E111132) - 12 black olives · ≈ 48 g · Assumed item weight × count; total amount
Oliven geschwärzt, in Salzlake, abgetropft (H520800)
Not included in the base calculation
- 1 tsp cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- 40 g raisins optional · Optional ingredient or inedible equipment
- Salt, pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g corn kernels, fresh or thawed
- 120 ml milk
- 25g butter
- 6 basil leaves
- 20 g sugar, partly for sprinkling
- 500 g ground beef
- 200 g cooked chicken
- 2 onions (240 g)
- 2 cloves of garlic
- 25 ml oil
- 1 tsp cumin
- 1 tsp paprika
- 2 hard-boiled eggs
- 12 black olives
- 40 g raisins optional
- Salt, pepper
Instructions
- Coarsely puree the corn with milk and basil. Thicken with butter in a saucepan over low heat for 8-10 minutes until it forms a spreadable mass and season with salt and 10 g of the sugar.
- Finely dice the onions and garlic and fry in oil for 5 minutes until translucent. Add ground beef and fry until crumbly; season with cumin, paprika, salt and pepper.
- Preheat oven to 200 °C top/bottom heat. Pour the minced mixture into a greased baking dish (approx. 25 × 20 cm).
- Spread the cooked chicken, quartered eggs, olives and optional raisins on top.
- Spread the corn mixture evenly on top, sprinkle finely with the remaining 10 g sugar and bake for around 35-40 minutes until the crust is golden brown. Let rest for 10 minutes before serving.
Tips
- You want the corn topping to retain some texture and not look like polenta.
- Food safety: Cook minced meat completely through; the traditional composition can vary regionally.
- Technology: Germany: Sweet canned corn works after draining well; fresh corn gives a more intense taste.
