🌽 Corn season is here — golden, sweet, and full of possibilities! One of summer’s true delights, corn is delicious from husk to kernel, and in Grandma Sita’s kitchen, nothing goes to waste. Whether grilled, tossed into salads, or baked into a comforting Pastel de Choclo (Chilean corn pie), corn is one of summer’s sweetest gifts.
🌱 Plant-Based Recipe Highlight — Pastel de Choclo (Chilean Corn Pie) Enjoy a plant-based twist on a Chilean classic, with a naturally sweet corn purée topping over a savoury filling of mushrooms, onions, and seasonal vegetables. This comforting meat-free dish is nourishing, full of flavour, and perfect for sharing.
📗 Pastel de Choclo is a traditional Chilean dish, especially popular during the summer months. It is often baked in clay dishes in wood-fired ovens, particularly in rural areas. The dish combines a deliciously savoury filling with the natural sweetness of fresh corn.
Traditional Pastel de Choclo is made with humero corn, a variety commonly found in Chile but rarely available elsewhere. Its kernels grow in uneven rows — neat, uniform rows can be a sign that you have a different variety. The husk is tough, and when pierced, it releases a milky liquid.
INGREDIENTS
For the filling
1 large onion, chopped
2 bell peppers, chopped
1 punnet of mushrooms, chopped
1 courgette, chopped
1 tbsp dried oregano, or to taste
½ tsp ground cumin, or to taste
1 tbsp sweet paprika, or to taste
Salt and black pepper, to taste
Olives and raisins (optional)
Tip: The filling can be prepared the day before.
For the corn mixture
8 large ears of fresh corn, or 8 ears of frozen corn
20 g fresh basil
230 ml oat drink (or any plant-based milk)
Vegetable oil, as needed depending on the size and moisture of the corn
Granulated sugar, for sprinkling (optional)
METHOD
For the filling
1. Prepare the vegetables. Wash all the vegetables thoroughly. Chop the bell peppers, mushrooms, onion and courgette.
2. Cook the filling. Heat a little vegetable oil in a large saucepan over a medium heat. Add the chopped onion and sauté until softened. Add the remaining vegetables, sweet paprika, salt, black pepper and cumin. Stir well and cook until the vegetables are tender, stirring occasionally.
For the corn mixture:
1. Blend the corn. Using a hand blender, blend the corn with the oat drink and basil. Don’t blend until completely smooth — leave a little texture for a more traditional feel. Season with salt and black pepper to taste.
2. Cook the corn mixture. Transfer the mixture to a saucepan with a little vegetable oil and cook over a medium heat for about 10–15 minutes, stirring occasionally. The mixture should become thick and firm. Taste and adjust the seasoning if needed. It will thicken slightly as it cools.
To assemble the pie:
1. Add the filling. Spread the prepared vegetable filling evenly in a clay or ovenproof baking dish.
2. Add the corn topping. Cover the filling with the corn mixture and smooth the surface. Sprinkle with granulated sugar to create a beautiful golden crust, if desired.
3. Bake the Pastel de Choclo. Bake in a preheated oven at 200°C for 45–60 minutes, or until bubbling and beautifully golden on top.
4. Rest and serve. Leave to stand for 10 minutes before serving. Serve with a fresh tomato salad and enjoy your delicious Pastel de Choclo — a comforting Chilean classic with a Grandma Sita twist!
👵💚 Grandma Sita’s tips:
- Freeze fresh corn kernels to enjoy later in soups, salads, or stir-fries. Blanch them first for better texture and flavour.
- Dry the corn husks — they are perfect for making tamales or natural crafts.
- If you can’t reuse the cobs, add them to your compost.
- Storage tips
- Keep fresh corn in the fridge with the husks on to help lock in moisture. For the best sweetness and flavour, use within 2–3 days.
- For longer storage, blanch the corn, remove the kernels from the cob, and freeze them.
📗Did you know? Botanically speaking, corn (or maize) is a cereal grain — but each kernel is actually a seed! Corn is one of the world’s oldest cultivated crops, first domesticated in Mexico more than 9,000 years ago. Today, beyond classic yellow sweetcorn, there are dozens of varieties, including white, red, blue, and even purple corn. Each has its own flavour, texture, and cultural traditions.
♻️Eat seasonally, cook creatively, waste less
Eating seasonally, cooking creatively, and making the most of every part of your ingredients means less waste, more flavour, and more joy — the Grandma Sita way!