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.
Preparation Details
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 8
Ingredients
- 2 eggs
- 1 tablespoon vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- ½ teaspoon paprika, divided
- 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
Steps
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, 1/4 teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
- Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
- Combine corn and basil in a blender or food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
