Pastel de Choclo

Chilean Corn Pie

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

In Chile and Peru, corn kernels are large and translucent. Locals call this corn choclo. Small ear sections appear as a garnish for Peruvian ceviche. In Chile, this choclo “pie” is the national dish as well as Chile’s sole contribution to world cuisine. If you can’t find choclo, substitute normal corn but promise yourself that you’ll snap up the first ears of choclo you run into in a Hispanic market and make the dish again while singing the Chilean national anthem.