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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Centro Histórico Pastel de Choclo take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Centro Histórico Pastel de Choclo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in Centro Histórico Pastel de Choclo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Centro Histórico Pastel de Choclo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Centro Histórico Pastel de Choclo?
Chilean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
