Pastel de Choclo The Best Recipes

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Pastel de Choclo

Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.

Ingredients :

• 2 eggs
• 1 tablespoon vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon paprika
• ground black pepper to taste
• 1 pound ground beef
• ½ broiled chicken, chopped
• 2 tablespoons raisins, or to taste
• 1 ½ tablespoons chopped Kalamata olives, or to taste
• 3 (15.25 ounce) cans sweet corn, drained
• 2 teaspoons dried basil
• 1 tablespoon butter
• 1 cup milk
• 2 teaspoons white sugar, or to taste
• salt to taste

Instructions :

Prep : 20M	Cook : 8 M	Ready in : 1H15M

Notes :

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