I do not know if this dish is authentic or not, but I do know it is delicious! I used Green Giant creamed corn, it is my absolute favorite, and added a little Wondra Flour to make it a little thicker, so it wouldn't drain to the bottom of the dish. Thank you celly for such a great recipe. Just hit the spot on our "first snow" day.
This dish looked nothing like pastel de choclo from Chile. It was WAYYYYY too spicy and there was hardly any corn at all. True pastel de choclo has a corn layer and then a meat layer at the bottom. This was watery and all mixed together! It was horrible, not at all what I expected. My guests politely ate it but begged for more water every 5 minutes.