Vegetarian Pastel de Choclo

Experience a taste of Chilean tradition with this irresistible Vegetarian Pastel de Choclo, a comforting casserole that beautifully marries the sweetness of fresh corn with hearty, savory vegetables. This meatless adaptation of the Chilean classic features a smooth, creamy corn topping made from freshly blended kernels and milk, baked to golden perfection over a hearty filling of sautéed eggplant, zucchini, red bell pepper, and tender chickpeas. Infused with aromatic spices like cumin and paprika, and brightened with fresh basil, this dish is layered with bold, wholesome flavors. Finished with a sprinkle of Parmesan cheese for a lightly crisp crust, this vegetarian delight is perfect for family dinners or festive gatherings. Ready in just 90 minutes and serving up to six, it’s a satisfying and gluten-free way to explore international cuisine while celebrating the versatility of seasonal ingredients.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 6 cups fresh corn kernels
• 1 cup milk
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 diced red bell pepper
• 1 medium, cubed eggplant
• 1 medium, diced zucchini
• 1 15 oz can, drained and rinsed canned chickpeas
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, chopped fresh basil
• 0.5 cup, grated parmesan cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large pot, melt 2 tablespoons of butter over medium heat. Add the fresh corn kernels and milk. Cook, stirring occasionally, until the corn is soft, about 10 minutes. Transfer the mixture to a blender and puree until smooth.

Step 3

In the same pot, melt the remaining tablespoon of butter and add 1 tablespoon of olive oil. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic, diced red bell pepper, cubed eggplant, and diced zucchini to the pot. Cook until the vegetables begin to soften, about 7-8 minutes.

Step 5

Stir in the drained chickpeas, ground cumin, paprika, salt, and black pepper. Cook for another 5 minutes, until everything is well combined. Remove from heat and stir in the chopped fresh basil.

Step 6

Lightly grease a 9x13 inch baking dish with the remaining tablespoon of olive oil. Spread the vegetable mixture evenly in the dish.

Step 7

Pour the corn puree over the vegetable mixture, spreading it evenly to cover.

Step 8

Sprinkle the grated parmesan cheese over the top of the corn layer.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the top is golden and slightly crusty.

Step 10

Let the pastel de choclo cool for a few minutes before serving, allowing it to set slightly.

Step 11

Serve warm and enjoy the fusion of sweet corn and savory vegetables in this Chilean classic.

Nutrition Facts

Serving size	(2987.8g)

Amount per serving	% Daily Value*
Calories	2645.3

Total Fat 105.5g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 4.4g
Cholesterol 165.1mg	0%
Sodium 6880.4mg	0%
Total Carbohydrate 381.6g	0%
Dietary Fiber 71.7g	0%
Total Sugars 142.8g
Protein 93.3g	0%

Vitamin D 114.1IU	0%
Calcium 1107.3mg	0%
Iron 16.0mg	0%
Potassium 6638.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 13.1%

Carbs: 53.6%