New Immigrant Foodways Project | How to make Pastel de Choclo

Prepare the sauce by cooking ground beef with butter, basil, cumin, and salt.

Grill the chicken breast, then add water, paprika, cumin, and salt to cook it.

Boil one or two eggs depending on the amount of corn pie being prepared.

Prepare a salad with thinly sliced onion and tomato, soaking the onion in ice water for 5 minutes to soften it.

Blend three bags of frozen corn with five basil leaves and a bit of boiled water to create the corn mixture.

Add a bit of chopped onion to the corn mixture and cook it in a pan with a bit of oil for 2 to 5 minutes.

In a large bowl, layer the ground beef sauce, chopped grilled chicken, and slices of hard-boiled eggs.

Cover the layers with the corn mixture and optionally add sugar or parmesan cheese on top.

Preheat the oven to 450 degrees Fahrenheit and bake the corn pie for 30 to 45 minutes, checking for doneness.

Serve with a side of Chilean salad made from tomato, onion, and basil.

Equipment Needed

Dietary

Allergens