At the other end of the Americas, the Chilean dish pastel de choclo uses puréed corn (ideally fresh) as the top layer. (101cookbooks.com)
We had no idea artisan, organic corn could taste so good, and we eagerly tasted cobs of choclo with its giant kernels. (gildedfork.com)
Sold as a popular street food at train stations, markets and popular gathering places, choclo offers a childlike delight as you pluck the kernels from the cob and pop them into your mouth. (gildedfork.com)