Chilean Corn Casserole

Serves: 6
Total Calories: 440


4 (15-ounce) cans whole kernal corn drained
1 1/2 teaspoons basil
1 teaspoon salt
3 tablespoons butter or margarine
1 tablespoon cornstarch
1 1/2 pounds ground beef
3 large onions chopped
1 teaspoon ground cumin
1 (2 1/2-ounce) can sliced black olives drained
1/2 cup raisins
2 tablespoons sugar


Preheat oven to 400 degrees.

In a blender, grind corn for 3 minutes. Pour liquefied corn into a saucepan with basil, salt, and butter. Heat until it starts to bubble. Slowly stir in cornstarch to thicken.

In a frying pan, brown beef and onions together. Drain any excess grease. Stir cumin into beef mixture. Spoon beef mixture into bottom of a greased 9 x 13-inch pan. Sprinkle olives and raisins over beef mixture. Spread corn mixture evenly over top. Sprinkle sugar over corn layer. Bake 40–50 minutes, or until golden brown. Makes 6–8 servings.

*This traditional Chilean dish, called pastel de choclo, is often served with sugar on the side so sugar can be added to your own liking while eating.

Nutritional Facts:

Serves: 6
Total Calories: 440
Calories from Fat: 113

This Chilean Corn Casserole recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.

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