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I'm chilean and I can say that making pastel de choclo is not hard, in fact the only "hard" thing I remember is taking the corn from the shells and puree them..that all! The rest of the recipe is quite easy; the only mandatory thing is to use clay plates, otherwise the thing will come weird :) Pastel de choclo is my favourite summer food ever, and my second one after chupe de mariscos (search for it!).