Pastel de Choclo – Chilean Corn and meat Pie | GOYA

Pastel de Choclo – Chilean Corn and Meat Pie

Serves: 6

Prep time: 20 min.

Total time: 1 hr.


6 large ears of GOYA® Frozen Corn, thawed and grated

¾ cup whole milk

8 leaves of fresh basil, finely chopped

3 tbsp. butter

1 tsp. GOYA® Salt

3 tbsp. GOYA® Vegetable Oil

2 large onions, finely chopped

1 ½ lb. ground lean beef

1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper

4 hard-boiled eggs, sliced (optional)

1 cup GOYA® Black Olives, sliced

1 cup raisins

2 tbsp. confectioners’ sugar


1. Preheat oven to 400° F.
2. In a pot, combine grated corn, milk, basil, butter and salt. Cook on medium-high heat. Stir constantly until mixture thickens. Set aside.
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.
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.
5. Bake in oven for 30 minutes, or until top is golden brown. Serve immediately.

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