Pastel de choclo

Pastel de choclo is a delectable South American dish, akin to Mexico's pastel de elote or even English corn pudding. It’s a comforting meal crafted with sweetcorn and a hearty filling typically comprising ground beef, chicken, raisins, black olives, onions, and slices of hard-boiled eggs.

To prepare pastel de choclo, you begin by grinding sweetcorn into a paste and seasoning it with basil. This mixture is then pre-cooked with milk and lard until it achieves a smooth consistency, forming the topping. The filling, known as "pino" is made by cooking minced beef with onions, paprika, and a variety of spices, sometimes incorporating chicken as well.

Once the pino is ready, it is placed in a baking dish and topped with slices of hard-boiled eggs, olives, and raisins. The sweetcorn mixture is then spread over the top, creating a delightful contrast of flavors and textures when baked.

Interestingly, this dish has found its way into popular culture. In 1876, Argentinian poet Florencio Escardó penned a poem celebrating pastel de choclo, underscoring its beloved status in South American cuisine.