Pastel de Choclo with Smoked Corn and Peas

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting Chilean corn pie with a tender corn and pea filling beneath a golden crust. This Chilean-inspired vegetarian recipe, ready in about 45 minutes, pairs fresh corn kernels, frozen peas, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 frozen peas
• 1/2 cup yellow onion
• 2 cloves garlic
• 1/4 cup diced tomatoes
• 2 tablespoons all-purpose flour
• 1 cup diced potatoes
• 1/2 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: Melt 2 tablespoons butter in a saucepan over medium heat. Add 1/2 cup diced yellow onion and 2 minced garlic cloves, cooking for 3 minutes until fragrant. Stir in 2 cups fresh corn kernels and 1/2 cup frozen peas, cooking for 5 minutes until corn is tender.
2. Step 2: Add 1/4 cup diced tomatoes, 1 cup diced potatoes, 1/2 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 10 minutes until potatoes are fork-tender. Whisk 2 tablespoons all-purpose flour with 1 tablespoon cornstarch, then stir into the mixture. Cook for 2 more minutes until thickened and glossy.
3. Step 3: Transfer filling to a 9-inch pie dish. Preheat oven to 375°F. Bake for 25 minutes until golden brown and bubbling around the edges.