How to Make the Perfect Simple Pastel de Choclo
Latin American · Easy · 55 min · 6 servings
This simple pastel de choclo is a sweet and savory Chilean corn pie that is one of the most naturally kid friendly recipes because kids love the sweet corn topping contrasted with savory beef filling. It bakes up golden and bubbly making it a showstopping family dinner.
Why this recipe works
This Simple Pastel de Choclo recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 lb ground beef
- 1 whole onion diced
- 1 tsp cumin
- 4 cups frozen corn kernels thawed
- 0.5 cup whole milk
- 1 tbsp sugar
Step by step instructions
Step 1: Cook the Beef Filling
Brown ground beef with diced onion and cumin in a skillet over medium heat for 8 minutes, drain excess fat and spread into a baking dish.
Step 2: Blend the Corn Topping
Blend corn kernels with milk and sugar in a blender until a thick smooth puree forms.
Step 3: Assemble and Bake
Pour the corn puree evenly over the beef filling and bake at 400 degrees F for 25 to 30 minutes until the top turns golden.
Step 4: Cool and Serve
Let the pastel de choclo rest for 5 minutes before serving so it holds together nicely for kids.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → ground chicken for a lighter and milder kid friendly filling
- whole milk → oat milk for a dairy-free corn topping that still blends smoothly
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not draining fat from the beef creates a greasy layer under the corn topping
- Blending the corn too thin makes the topping runny and it will not set properly during baking
Nutrition facts
Per serving: 420 calories, 22g protein, 44g carbs, 16g fat, 4g fiber.
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