Chilean Pastel de Choclo Lasagna

Steps

1. 1

   Brown the beef pino

   • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
   • Add ground beef, breaking it into small pieces with a wooden spoon as it cooks.
   • Stir occasionally for 8–10 minutes until the beef is browned throughout and no pink remains.
   • Check internal temperature with a meat thermometer—it should read 160°F (71°C) in the thickest part.
   • Drain any excess fat if a significant pool has accumulated.
   • Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
   • Add minced garlic and cook for 1 minute until fragrant.
   • Stir in ground cumin, then season with kosher salt and freshly ground black pepper to taste (start with 1 teaspoon salt and ¼ teaspoon pepper, then adjust).
   • Transfer the beef mixture evenly to the bottom of a 9×13-inch (23×33 cm) baking dish, spreading it level.

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   Ready when: Beef is browned throughout with no pink, internal temperature reaches 160°F (71°C), onion is translucent, and mixture smells fragrant with cumin

   Tip: Break the beef into small, even pieces as it cooks—avoid letting it clump into large chunks, as this is the signature texture of pino. Use a meat thermometer to verify the beef has reached a safe 160°F (71°C).

2. 2

   Cook the chicken

   • In the same skillet, heat 1 tablespoon olive oil over medium-high heat.
   • Pat the chicken pieces dry and season them evenly on both sides with kosher salt and freshly ground black pepper.
   • Add to the skillet in a single layer (work in batches if needed to avoid crowding).
   • Cook for 5–6 minutes, stirring occasionally, until the chicken is opaque throughout with no pink in the center.
   • Check internal temperature with a meat thermometer—it should read 165°F (74°C) at the thickest part.
   • Transfer cooked chicken to a plate.

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   Ready when: Chicken is opaque and no longer pink inside; internal temperature is 165°F (74°C)

   Tip: Cut the largest piece open to double-check doneness—some thicker pieces may need an extra minute if cooked from cold.

3. 3

   Layer chicken, olives, and basil

   • Spread the cooked chicken pieces evenly over the beef pino layer in the baking dish.
   • Scatter the halved green olives across the chicken layer.
   • Sprinkle the coarsely chopped fresh basil evenly over the olives.
   • Do not pack the layers tightly—gentle spreading keeps them distinct and visually appealing when the casserole is plated.

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   Tip: Don't compress or pack the layers—this casserole is meant to show distinct strata when plated, similar to lasagna.

4. 4

   Make and apply corn topping

   • In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat.
   • Add 4 cups fresh corn kernels and cook for 3–4 minutes, stirring occasionally, just until heated through.
   • Remove from heat and let cool for 2 minutes.
   • In a small bowl, whisk together the 2 beaten eggs and ½ cup heavy cream with a pinch of salt and pepper until fully combined.
   • Pour the egg mixture over the warm corn and fold together gently with a rubber spatula until the corn is evenly coated—do not overmix, as this keeps the corn texture intact and prevents the eggs from scrambling.
   • Season the corn mixture to taste with additional salt and pepper.
   • Spread and pour the corn mixture evenly over the chicken layer, reaching all the way to the edges of the baking dish.
   • The layer should be roughly ¾ inch (2 cm) thick.

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   Ready when: Corn is heated through and coats evenly; egg mixture is fully incorporated

   Tip: Fold gently to avoid overmixing—rough folding keeps the corn kernels whole and prevents the eggs from turning into scrambled pieces.

5. 5

   Bake until set and goldenOven 375°F / 190°C

   • Preheat the oven to 375°F (190°C) if not already done.
   • Place the baking dish in the center of the oven and bake for 30–35 minutes.
   • The corn topping is done when it is set and feels slightly firm when pressed gently in the center, and the top is golden brown to light brown.
   • The edges and higher areas may brown faster than the center, which is normal.

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   Ready when: Corn topping is set, springs back gently when pressed, and is golden brown on top

   Tip: If the top is browning too quickly, tent loosely with aluminum foil for the last 10–15 minutes, then uncover to finish baking and develop color.

6. 6

   Rest and serve

   • Remove the baking dish from the oven and let it rest at room temperature for 10–15 minutes.
   • This resting time allows the corn topping to firm up and makes the casserole much easier to portion cleanly.
   • If desired, garnish with torn fresh basil leaves for color and brightness.
   • Using a sharp knife or cake server, cut into 8 large squares (for generous portions) or 10 smaller portions.
   • Serve warm directly from the dish or carefully transfer each portion to a plate to show off the distinct layers.

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   Ready when: Corn topping is set and firm at the edges; center still has slight give

   Tip: A cake server or wide metal spatula gets cleaner portions than a spoon and shows off the layers better when plating.