Pastel de choclo peruano: Peruvian corn casserole

For the corn topping

• 6 ears of choclo or 4 cups (600 g) frozen sweet corn, thawed
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 5 oz (150 g) queso fresco or farmer's cheese, diced
• 1 tablespoon butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

For the meat filling

• 1 tablespoon vegetable oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 10 oz (300 g) ground beef or shredded chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/4 cup (40 g) raisins (optional)
• 1/4 cup (40 g) black olives, chopped
• 2 hard-boiled eggs, sliced

Step-by-step method

1. Preheat oven to 375°F (190°C). Grease a 9x9 inch (23x23 cm) baking dish or a shallow round casserole.

2. Make the corn topping. Blend the corn, milk and eggs in a food processor or blender until smooth but with some texture remaining (about 30 seconds). Do not over-blend into a liquid — the mixture should be thick like a pancake batter. Transfer to a bowl and fold in the queso fresco, melted butter, salt and white pepper.

3. Prepare the filling. Heat the oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 4 minutes. Add the ground beef or chicken, cumin, oregano, paprika, salt and pepper. Cook until the meat is browned and cooked through, about 6-8 minutes. Stir in the raisins if using. Remove from heat.

4. Assemble the casserole. Spread the meat filling evenly in the prepared dish. Top with sliced hard-boiled eggs and chopped olives. Pour the corn mixture over the top and spread gently to cover completely.

5. Bake. Bake for 35-40 minutes until the top is golden brown and firm to the touch. A toothpick inserted in the center should come out clean.

6. Rest and serve. Let the pastel de choclo rest for 10 minutes before slicing. Serve warm.

Total time

• Preparation: 20 minutes
• Baking: 40 minutes
• Resting: 10 minutes
• Total: 1 hour 10 minutes

| Original ingredient | Substitute | Notes | |---|---|---| | Choclo (Peruvian corn) | Frozen sweet corn (thawed and drained) | Choclo has larger kernels and is less sweet, but frozen sweet corn works perfectly. Do not use canned corn — it is too soft and watery. | | Queso fresco | Farmer's cheese, mild feta (rinsed) or Monterey Jack | Queso fresco adds mild saltiness. Monterey Jack is milder — add 1/4 teaspoon extra salt. | | Ground beef | Shredded rotisserie chicken or ground turkey | Any cooked, seasoned meat works. The filling is flexible. | | Raisins | Dried cranberries or currants | Adds the same sweet pop. Can also be omitted entirely. | | Peruvian black olives | Kalamata olives or canned black olives | Kalamata is closer in flavor to the Peruvian variety. | | Ají amarillo (optional in filling) | 1/4 teaspoon cayenne or red pepper flakes | Adds mild heat. Entirely optional — the traditional recipe does not always include it. | | Cumin | 1 teaspoon chili powder (reduced by 1/2) | Cumin is widely available in any US supermarket spice aisle. |

Ingredient sourcing

• Choclo (Peruvian corn) is available frozen at Latin grocery stores. The brand Inca's Food sells frozen choclo kernels. If unavailable, frozen sweet corn is an excellent substitute — just thaw, drain and pat dry before blending.
• Queso fresco is in the dairy section of most US supermarkets. Brands like Cacique and El Mexicano are widely distributed.
• Ají amarillo paste (if used) is available at Latin markets, on Amazon, and at some Whole Foods.

Pastel de choclo is a savory-sweet dish — the corn topping adds sweetness that needs a wine with balancing acidity or a beer with enough character to stand up to the meat filling.

White wines

| Wine | Why it works | |---|---| | Sauvignon Blanc (Chile or Marlborough) | High acidity cuts the corn sweetness and meat fat. | | Albariño (Spain) | Mineral freshness balances the creamy corn without overpowering. | | Chardonnay (unoaked, Chablis) | Medium body matches the casserole texture without wood notes. | | Riesling (off-dry, German Kabinett) | A touch of sweetness harmonizes with the corn — not too sweet, not too dry. | | Torrontés (Argentina) | Aromatic, floral white that complements Latin flavors naturally. |

Red wines (serve slightly chilled)

| Wine | Why it works | |---|---| | Pinot Noir (chilled, 55°F / 13°C) | Light tannins, red fruit that does not clash with the sweet corn. | | Beaujolais Cru (Morgon, Fleurie) | Fruity, low tannin, enough body for the meat filling. | | Carmenère (Chile) | Herbal, peppery notes complement the cumin and oregano in the filling. |

Beer pairings

| Beer style | Example | Why it works | |---|---|---| | Amber ale | Fat Tire, Alaskan Amber | Malt sweetness matches the corn; moderate bitterness cuts the richness. | | Vienna lager | Negra Modelo, Dos Equis Amber | Classic Latin beer pairing — toasty malt, clean finish. | | Pilsner | Pilsner Urquell, Pacifico | Crisp and light, cleans the palate between bites. | | Cusqueña (Peruvian lager) | The authentic local pairing if you can find it. | Malty, light, made for Peruvian food. |

Non-alcoholic: Sparkling water with lime, or a tart lemonade to balance the sweet corn.