Pastel de choclo
|Place of origin||Chile, Argentina|
|Main ingredient(s)||Crust: Mashed sweet corn,
Filling: ground beef, chicken, raisins, black olives, onions or slices of hard boiled egg
Pastel de choclo (Corn Pie), is a dish based on sweetcorn or choclo, the quechua word for “tender corn”, or the new corn of the season. It is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using corn meal instead of fresh mashed sweetcorn. It is also similar to pastel de elote, found in Mexican cuisine, and to the English corn pudding. Pastel de choclo is traditionally served in a paila (earthenware bowl) in individual portions, as is typical for many traditional Chilean dishes such as paila marina, pastel de papa and caldillo de congrio. The filling usually contains ground beef, chicken, raisins, black olives, onions or slices of hard boiled egg.
As the name suggests, the dish is prepared with sweetcorn, which is ground to form a paste, and seasoned with basil, itself ground and then blended into the corn. The mixture is pre-cooked with milk and a little lard and then, when ready, it is used as a topping for the filling. The filling, known as “pino”, contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas. The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins.
 Pastel de choclo in popular culture
¿Habrá cosa mas rica que una humita en chala?
¿Qué les parece á ustedes una mazamorra con leche que haya sido traída desde cinco leguas en el tarro, del lechero?
Y díganme con franqueza, ¿hay cosa mas deliciosa que un pastel de choclo?
¡Si es cuento largo el enumerar las cosas ricas que se hacen con el maiz!
- Albala Ken. 'Food Cultures of the World.' ABC-CLIO Vol. I, pp. 69-70.
- Chilean Empanadas - Empanadas de Pino aboutchile.com Marian Blazes Retrieved March 17, 2013
- Escardó, Florencio "Reseña histórica, estadística y descriptiva con tradiciones orales de las Republicas Argentina y Oriental del Uruguay." La Tribuna, Montevideo, 1876. p. 129.