Serious Eats - seriouseats.com

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!).

I...must...have...this...now! Pastel de choclo is one of the few things you may wake me up for in the middle of the night. I simply love the crunchyness of the corn on top and the soft, fluffy corn-with-meat-and-veggies inside. Too bad I don't have those clay bowls.