Chilean Corn and Basil Pastel de Choclo

Method

1. Cook the eggs and prepare the filling ingredients

   Place 2 large eggs in a saucepan, cover with cool water by 2.5 cm (1 in), and bring to a boil. Cover, remove from the heat, and let stand for 11 minutes so the yolks and whites are fully set. Run under cool water, peel, and quarter. While the eggs cook, chop 250 g of yellow onions, mince 2 garlic cloves, and cut 200 g of boneless skinless chicken thighs into 2.5 cm (1 in) pieces. Wash the knife, board, and hands after handling raw chicken before touching cooked eggs or other ready-to-eat ingredients.

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2. Brown the chicken safely

   Heat 15 ml of olive oil in a large skillet over medium-high heat. Add 200 g of boneless skinless chicken thighs in a single layer and cook for 6 to 8 minutes, turning as needed, until browned and 74°C/165°F in the thickest piece on a food thermometer. Transfer the chicken with clean tongs to a clean plate.

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3. Soften the onions

   Reduce the heat to medium. Add 250 g of yellow onions to the skillet and cook for 8 to 10 minutes, stirring often, until soft, lightly golden, and reduced in volume.

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4. Bloom the pino spices

   Add 2 garlic cloves, 2 g of ground cumin, 2 g of sweet paprika, and 1 g of dried oregano to the softened onions. Stir constantly for 30 seconds, just until fragrant, without letting the garlic brown.

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5. Brown the beef

   Add 300 g of 90% lean ground beef, 3 g of fine sea salt for filling, and 1 g of black pepper. Break up the beef and cook for 6 to 8 minutes, stirring, until no pink remains and the meat reaches 71°C/160°F on a food thermometer.

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6. Finish the pino

   

   Stir in 90 ml of water and simmer uncovered for 4 to 5 minutes, scraping the skillet occasionally, until the pino is moist and cohesive but leaves no puddle of liquid when drawn aside with a spoon. Remove from the heat.

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7. Cook the basil-corn topping

   

   Pulse 700 g of sweet corn kernels, 180 ml of whole milk, and 15 g of fresh basil leaves in a food processor until mostly smooth but still flecked with small corn pieces. Melt 20 g of unsalted butter in a wide saucepan over medium heat. Add the corn mixture, 20 g of fine yellow cornmeal, and 1 1/2 g of fine sea salt for corn topping. Cook for 12 to 15 minutes, stirring and scraping the base often, until thick enough that a spoon dragged through leaves a trail that stays open for about 2 seconds. Lower the heat if the mixture spits, then remove from the heat and proceed directly to assembly while the topping is warm and spreadable.

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8. Layer the pastel de choclo

   

   Heat the oven to 190°C (375°F). Use a 3-quart (2.8-liter) baking dish, approximately 23 x 33 cm (9 x 13 in), for the 4-serving recipe. Spread the cooked beef pino across the base, then arrange the cooked chicken, prepared egg quarters, 40 g of pitted black olives, and 30 g of raisins evenly over it. Spoon the warm corn topping across the surface and spread it to the edges without pressing it into the filling. Sprinkle evenly with 8 g of granulated sugar.

9. Bake until golden and hot through

   

   Bake at 190°C (375°F) for 30 to 35 minutes, checking at 30 minutes, until the topping is deep golden around the edges and the center reaches 74°C/165°F on a food thermometer. If the center is hot but the top is pale, move the dish closer to the upper heating element for the final 2 to 3 minutes of baking and watch closely.

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10. Let the layers settle and serve

    Let the pastel de choclo stand for 10 minutes so the corn layer firms enough to spoon cleanly. Serve hot, scooping through the golden topping into the savory filling beneath.

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Smart Substitutions

• No chicken thighs? Use an equal weight of boneless skinless chicken breast and cook it to 74°C/165°F.
• No fine cornmeal? Use an equal weight of finely ground polenta and cook until the same spoon-trail cue appears.
• No black olives? Use mild green olives and reduce the filling salt slightly to balance their brine.
• Prefer no raisins? Use an equal weight of chopped dried apricots for a similar sweet contrast.

Tips and Variations

• Stop processing the corn while small pieces remain; a little texture keeps the topping from feeling like custard.
• Give the onions their full cooking time. Their sweetness and moisture are the backbone of the pino.
• Spread the corn topping while it is warm, because it becomes firmer and harder to level as it stands.

What Went Wrong?

• Corn topping is still loose Keep cooking over medium-low heat, stirring often, until a spoon leaves a trail that holds briefly.
• Filling looks watery Simmer uncovered for a few more minutes before assembling; the pino should be moist but leave no puddle in the skillet.
• Top browns before the center is hot Loosely shield the surface with foil and continue baking until the center reaches 74°C/165°F.
• Portions collapse when served Let the dish stand for the full 10 minutes so the corn layer can settle before scooping.

Nutrition Estimate

• Fiber: 6 g per serving
• Sodium: 730 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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