---
title: "Chilean Creamed Corn Bake — Homemade Pastelera de Choclo Recipe"
description: "Versión en Español. Chilean pastelera de choclo is a baked creamed corn made by blending fresh corn kernels with milk and basil, cooking the purée with a sofrito of onion, butter, and ají de color unt..."
url: https://www.chileanfoodrecipes.com/chilean-creamed-corn-bake-pastelera-de-choclo-recipe/
date: 2026-09-27
modified: 2026-09-27
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-creamed-corn-bake-pastelera-de-choclo-featured.jpg
categories: ["Appetizers"]
type: post
lang: en
---

# Chilean Creamed Corn Bake — Homemade Pastelera de Choclo Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-pastelera-de-choclo/)

![Chilean pastelera de choclo in a clay bowl with a golden sugar crust](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-creamed-corn-bake-pastelera-de-choclo-featured.jpg)*Homemade Chilean pastelera de choclo*

Chilean pastelera de choclo is a baked creamed corn made by blending fresh corn kernels with milk and basil, cooking the purée with a sofrito of onion, butter, and ají de color until creamy, adding beaten eggs off the heat, and baking it in clay dishes with a sprinkle of powdered sugar until golden. It takes 45 minutes of preparation plus 30 minutes of cooking and serves 4 people.

Unlike pastel de choclo, it uses only corn, and it is served as a side for boiled meats or with fresh salads such as tomato and onion.

## How to Make Chilean Pastelera de Choclo?

Pastelera de choclo is ideally made with freshly cut kernels, but frozen corn works perfectly, either the traditional variety or sweet corn, depending on how sweet you want it. The corn is blended, thickened on the stove, and baked.

## Nutritional Information

Each serving of pastelera de choclo contains approximately 350 kcal, 45 g of carbohydrates, 15 g of fat, 10 g of protein, 5 g of fiber, 10 g of sugars, 100 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Chilean Pastelera de Choclo Recipe

**Preparation:** 45 minutes
**Cooking:** 30 minutes
**Servings:** 4 people

### Ingredients

- 1 kg (2.2 lb) of corn kernels
- 500 ml (2 cups) of milk
- 50 g (3 1/2 tablespoons) of butter
- 2 eggs
- 2 tablespoons of oil
- 1 onion, diced
- 1 teaspoon of ají de color (sweet paprika)
- 1/2 cup of basil leaves
- Powdered sugar
- Fine salt
- Black pepper

### Instructions

1. Preheat the oven to 200 C (392 F) for at least 10 minutes. In a large pot, melt the butter with the oil over medium heat, add the chopped onion, and sauté until translucent. Sprinkle in the ají de color, season with salt and pepper, and cook for 1 minute, stirring.

![Freshly cut Chilean corn kernels for pastelera](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fresh-corn-kernels-chilean-stew.jpg)*Fresh corn kernels*

1. In a food processor or with a hand blender, blend the corn with the basil and milk until smooth. Pour it into the pot with the sofrito, stir, and cook over medium-high heat for about 10 minutes, or until creamy.

![Milk for blending the corn into a creamy pastelera](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/whole-milk-pitcher-dessert.jpg)*Milk*

1. Remove the pot from the heat and stir in the beaten eggs. Adjust the seasoning and pour into buttered clay or ceramic dishes. Sprinkle with powdered sugar and bake for 20 to 30 minutes, until the top is lightly golden. Serve right away, on its own or with cold salads.

## Additional Tips

### Blend with cold milk

Blending the corn with a little cold milk gives a finer, creamier texture without lumps.

### Add merkén

A pinch of merkén in the sofrito adds a smoky heat that highlights the sweetness of the corn.

### Stir constantly

Stir over medium heat and use a nonstick pot; if it gets too thick, add a splash of milk.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Fresh corn | Frozen corn, thawed and drained | 1:1 | Same result |
| Basil | Omit | | Less traditional aroma |
| Powdered sugar | Granulated sugar | 1:1 | Crunchier top |
| Clay dishes | Ceramic ramekins | 1:1 | Same result |

## Frequently Asked Questions (FAQs)

### 1. Can I use frozen corn?

Yes. Thaw it completely and drain it well to avoid excess water and keep the texture creamy.

### 2. Why use basil?

It adds freshness and herbal aroma that balances the sweetness of the corn. You can leave it out, but it loses part of its traditional touch.

### 3. Why add the eggs off the heat?

So they do not set immediately, allowing them to blend smoothly without lumps.

### 4. Which dishes are best?

Clay or ceramic dishes hold heat evenly and give a rustic touch.

## What Is Pastelera de Choclo?

Pastelera de choclo is the creamy corn filling of Chilean pastel de choclo, baked on its own as a side dish with a caramelized sugar top.

## Benefits of Corn

Corn is rich in fiber and provides antioxidants such as lutein and zeaxanthin, which are associated with eye health.

## Did You Know?

The word choclo, used in Chile, Peru, Bolivia, Argentina, and other countries, comes from the Quechua chuqllu; in Mexico fresh corn is called elote, and in Venezuela jojoto.

## Recommended

- [Chilean Boiled Corn with Butter](https://www.chileanfoodrecipes.com/chilean-boiled-corn-with-butter-choclos-con-mantequilla-recipe/)
- [Chilean Pastel de Chuchoca](https://www.chileanfoodrecipes.com/chilean-pastel-de-chuchoca-beef-chicken-casserole-recipe/)
- [Porotos Granados with Pilco](https://www.chileanfoodrecipes.com/porotos-granados-with-pilco-recipe/)
- [Homemade Potatoes au Gratin](https://www.chileanfoodrecipes.com/homemade-potatoes-au-gratin-papas-gratinadas-recipe/)