Pastel de Choclo – Chilean Corn and Meat Pie

Pastel de Choclo – Chilean Corn and Meat Pie
Pastel de Choclo – Chilean Corn and Meat Pie

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La Cocina Goya

Add a little South American flair to your dinner table! This hearty Chilean meat pie is layered with delicious ingredients, including a tasty ground beef and onion mixture, a savory and sweet layer with GOYA® Black Olives and raisins and a rich blend made with GOYA® Corn on the Cob. Then, it’s topped with a bit of sugar for a touch of sweetness and baked to perfection. Serve family-style so everyone gets a piece of this yummy pie!

  • Ingredients
  • Directions


large ears of GOYA® Corn on the Cob, thawed and grated

¾ cup

of  whole milk


leaves of fresh basil, finely chopped

1 tsp.

GOYA® Salt


large onions, finely chopped


ground lean beef   


hard-boiled eggs, sliced (optional)

1 cup

GOYA® Black Olives, sliced


1 cup

of raisins 

2 tbsp.

confectioners’ sugar


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Step 1

Preheat oven to 400° F.

Step 2

In a pot, combine grated corn, milk, basil, butter and salt. Cook on medium-high heat. Stir constantly until mixture thickens. Set aside.

Step 3

In a pan, heat oil on medium-high. Add onions and cook until transparent. Season ground beef with Adobo and add to onions. Cook until brown and set aside.

Step 4

To assemble pie, spread onion and ground beef mixture over bottom of dish. Arrange hard-boiled egg slices (optional), olives and raisins over this. Cover with corn mixture, and then sprinkle sugar on top.

Step 5

Bake in oven for 30 minutes, or until top is golden brown. Serve immediately.

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