A savory corn (choclo) bake with a creamy, pudding-like texture, scented with anise and enriched with eggs and butter. Inside, it hides a classic “pino” filling of ground beef with onion, raisins, and botija-style black olives for that sweet-savory punch. Baked until the top turns golden and the center sets while staying juicy. Home cooking with real character: corn aroma and a proper crust.
Turn what you find into an experience you can actually bring to your kitchen.
Dice the red onion and ají amarillo into small cubes. Keep the ground garlic ready, halve the black olives, and check the raisins for any tiny stems.
Heat the vegetable oil and cook the red onion with the ají amarillo for 6 minutes, until soft and sweet. Add the ground garlic and cook for 1 more minute, without burning it.
Add the ground beef, salt, pepper, and cumin. Cook for 8 minutes, breaking up the meat, until juicy but with no raw liquid left. Turn off the heat and fold in the raisins and black olives.
Remove the kernels from the corn and blend them with the evaporated milk, eggs, melted butter, sugar, sweet anise, salt, and baking powder. The batter should be thick, not runny.
Grease the mold with a little leftover butter from the bowl or use parchment paper. Spread half of the corn batter, add the beef filling in the center, and cover with the remaining batter, smoothing the top.
Bake at 180°C for 38 minutes, until the top is golden and the center feels set when you move the pan. If it wobbles like liquid custard, give it 5 more minutes.
Let the pastel de choclo rest for 10 minutes before slicing. Serve hot or warm, with creamy corn batter, juicy filling, and a properly golden crust.
