Christmas Casserole

Rincon Chileno’s deli displays lots of containers of pastel de choclo, which indicates the popularity of this corn-topped Chilean casserole. The filling is sweet because it includes raisins as well as finely chopped beef, sizable chunks of chicken, black olives and hard-boiled egg. Sugar sprinkled over the fresh corn topping sweetens the flavor further.

We suggest this dish for supper on Christmas Eve because it’s so light it won’t conflict with the heavier foods to come. You might also pick up a loaf of Chilean Christmas bread, pan de pascua, which contains nuts, raisins and the Chilean grape brandy pisco. Made only at this time of year, the small round loaves are packed in cheery Christmas wrap.

Pastel de choclo, $4.95 each (enough for 2 large or 4 side dish servings); pan de pascua, $4.95 a loaf at Rincon Chileno delicatessen, next door to Rincon Chileno restaurant, 4354 Melrose Ave., Los Angeles; (323) 666-6076.