From the mountains of the Andean region of South America comes a hefty dish that has become a mainstay on dinner tables throughout the region, especially Chile.

Pastel de Choclo is a meat pie characterized by ingredients such as chicken and beef, various accompanying spices and, especially, a sweetened corn-based crust that delicately tops the massive, textured filling like the snow-covered peaks of the Andes Mountains.

In Chile and other parts near the Andean region, choclo is the native word for corn, which is befitting of a dish that largely incorporates indigenous ingredients and cooking techniques. The filling typically used in pastel de choclo is also used in empanadas and the corn-based crust is also used to make humitas, which are tamales indigenous to the Andean culture, according to Pastel de Choclo is also usually prepared in an earthenware dish called a paila.

Corn found in South America, according to, is more mature and has more starch than corn found in the United States. Thus, for this recipe, the cornmeal and cornstarch are combined to create the consistency and texture found using South American corn.

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Receta: Pastel de Choclo
2-3 tablespoons cooking oil
1 onion, finely chopped
2-3 cloves garlic
1 pound ground beef
1 tablespoon paprika
1 teaspoon cumin seed
1 teaspoon oregano
1 cup water or stock
1 tablespoon flour
1 pound fresh or frozen corn
1/4 cup cornmeal
1-2 tablespoons cornstarch
Milk as needed
1 tablespoon sugar
Salt and pepper to taste
1 tablespoon butter
2-3 tablespoons sugar for topping

Preheat oven to 375 degrees. Heat the oil in a sauté pan over medium flame. Add the onion and sauté until translucent. Stir in the garlic and sauté for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and sauté, breaking up the meat until the beef is just cooked through, for about 6-8 minutes.

Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside.

Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.

Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened for about 5-8 minutes. Set aside.

Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.

Set the dish in the oven and bake for 30-40 minutes or until bubbling and golden brown on top.

Serves 4-6.