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Pastel De Choclo (Sweetcorn Pie)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Well, this is a widely know dish in Chile. I haven't seen it anywhere else, except in Chilean restaurants when I'm abroad.

Well, this is a widely know dish in Chile. I haven't seen it anywhere else, except in Chilean restaurants when I'm abroad.

Ingredients

Serves: about 4 people

Metric Cups

Sweetcorn Paste

  • 500 grams fresh sweetcorn kernels
  • 1 handful fresh basil leaves
  • 1 teaspoon salt

Meat

  • 500 grams chopped meat of your choice
  • 1 tablespoon vegetable oil
  • 2 medium white onions
  • 1 tablespoon cumin seeds
  • 1 tablespoon paprika or chilli
  • 2 large hard-boiled eggs
  • 2 tablespoons raisins
  • 1 handful black olives
  • 3 tablespoons granulated sugar

Sweetcorn Paste

  • 17⅔ ounces fresh sweetcorn kernels
  • 1 handful fresh basil leaves
  • 1 teaspoon salt

Meat

  • 17⅔ ounces chopped meat of your choice
  • 1 tablespoon vegetable oil
  • 2 medium white onions
  • 1 tablespoon cumin seeds
  • 1 tablespoon paprika or chilli
  • 2 large hard-boiled eggs
  • 2 tablespoons raisins
  • 1 handful black olives
  • 3 tablespoons granulated sugar

Method

Pastel De Choclo (Sweetcorn Pie) is a community recipe submitted by riayala and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The basic idea is chopped sweetcorn with salt and basil leaves added. The consistency is like that of what you use to make sweetcorn chowder. If the sweetcorn were not so tender, you may use some full fat milk to get the consistency right.

  • On a pan with vegetable oil, sauté small onion cubes, chopped meat (I know some who prefer chicken thighs keeping the bone), cumin seeds, salt and ground paprika (some people use ground chilli). This should taste similar to chilli con carne but more oniony (if there's such a word). Once the meat is cooked and the onion has become translucent, put this in individual terracotta dishes or in a large, not so shallow, non-stick tray if you prefer.
  • Then slice up a couple of boiled eggs and lay the slices upon the meet and onions, together with some black olives and raisins. Pour the sweetcorn paste as a third layer, and off to the oven for 15 min.
  • Now the final step: the gratin, which is just some white sugar on top and back to the oven to get grilled. The best option to eat with is tomato salad with raw onion and a sprinkling of chopped basil leaves or coriander.
  • Easy to cook, all too easy to eat ;-)

    The basic idea is chopped sweetcorn with salt and basil leaves added. The consistency is like that of what you use to make sweetcorn chowder. If the sweetcorn were not so tender, you may use some full fat milk to get the consistency right.

  • On a pan with vegetable oil, sauté small onion cubes, chopped meat (I know some who prefer chicken thighs keeping the bone), cumin seeds, salt and ground paprika (some people use ground chilli). This should taste similar to chilli con carne but more oniony (if there's such a word). Once the meat is cooked and the onion has become translucent, put this in individual terracotta dishes or in a large, not so shallow, non-stick tray if you prefer.
  • Then slice up a couple of boiled eggs and lay the slices upon the meet and onions, together with some black olives and raisins. Pour the sweetcorn paste as a third layer, and off to the oven for 15 min.
  • Now the final step: the gratin, which is just some white sugar on top and back to the oven to get grilled. The best option to eat with is tomato salad with raw onion and a sprinkling of chopped basil leaves or coriander.
  • Easy to cook, all too easy to eat ;-)

    Tell us what you think

    What 1 Other has said

    • Well, you're completely wrong. You can find this dish and many recipes of it in most of the cities in Peru, sweet, spicy, with meat, creamy. And also in the north of Argentina. So, travel a little more and you can see the original. (It´s peruvian)

      Posted by abraxas2006 on 29th December 2014
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