Pastel de Choclo is a typical corn and chicken casserole from Chile, with a sweet corn crust hiding a savory mixture of chicken, olives, raisins, and hard-cooked eggs.

Ingredients for Pastel de Choclo

• 1 lb. boneless chicken breast
• 3 large onions, chopped
• 3 cloves of garlic, crushed
• salt and cumin to taste
• raisins
• black olives
• 2 hard cooked eggs, quartered
• oil

Corn layer:

• 6 medium cobs of corn, or 2 cans of sweet corn
• 1 large sprig of basil
• sugar

Saute the onion and garlic in oil. Add the chicken and cook over low flame until done. Season with salt and cumin.

Scrape corn from the cobs and grind in a blender or food processor with the basil. Cook a few minutes over low flame to thicken. If it is too thick add a little milk and if too thin, thicken with some cornstarch.

Spread the chicken in one layer in the bottom of an oven-proof casserole.  Sprinkle with raisins  and olives and then a layer of the quartered hard-cooked eggs. Spread the ground corn over top. Sprinkle sugar over the top of the corn layer.

Place in a 350 F oven until crust is golden