Pastel de choclo
Traditional South American corn dish
Pastel de choclo
Pastel de choclo ("corn pie" or "corn cake") is a South American dish made from sweetcorn or choclo. It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding. The filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg. It is traditional in the cuisines of Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, and Uruguay. An early Chilean description of a dish corresponding to pastel de choclo appeared in Claudio Gay's 1862 Historia física y política de Chile: Agricultura, which described a filling of minced lamb, sometimes mixed with chicken, covered with ground corn seasoned with sugar, fat, chili and other condiments.
Read on Wikipedia · Image Paloma Baytelman from Santiago, Chile, CC BY-SA 2.0
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