Pastel de Choclo with Smoked Corn and Peas
A comforting Chilean corn pie with a tender corn and pea filling beneath a golden crust. This chilean-inspired vegetarian 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pastel de Choclo with Smoked Corn and Peas take to make?
Total time is about 45 minutes (20 min prep + 25 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 Pastel de Choclo with Smoked Corn and Peas?
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 Pastel de Choclo with Smoked Corn and Peas?
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 Pastel de Choclo with Smoked Corn and Peas 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 Pastel de Choclo with Smoked Corn and Peas?
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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
