Centro Histórico Pastel de Choclo
A traditional Chilean corn pie with a modern herb twist, featuring tender corn and melted cheese baked to golden perfection. This Chilean-inspired vegetarian recipe, ready in about 60 minutes, pairs fresh corn kernels, yellow cornmeal, creamy goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fresh corn kernels
- 1/2 cup yellow cornmeal
- 4 oz creamy goat cheese
- 2 tbsp, finely chopped chives
- 1/4 cup diced red bell pepper
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 1/2 cup vegetable broth
- 1 tsp dried oregano
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. In a bowl, combine 2 cups fresh corn kernels, 1/2 cup yellow cornmeal, 4 oz creamy goat cheese, 2 tbsp chopped chives, and 1/4 cup diced red bell pepper.
- Step 2: Mix 1/4 cup all-purpose flour with 1/2 cup vegetable broth and 1 tsp dried oregano until smooth; pour over corn mixture and stir until fully incorporated.
- Step 3: Transfer to a greased 8-inch baking dish and spread evenly. Bake for 35-40 minutes until golden brown and set in the center.
- Step 4: Let rest for 10 minutes before slicing. The edges should be crisp and the center slightly jiggly when gently shaken.
