It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding.

The filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg.

[1] It is traditional in the gastronomies of Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, Uruguay.

The Argentinian poet Florencio Escardó wrote the following ode to pastel de choclo, published in 1876:[6] Y ya lo creo!

¿Qué les parece á ustedes una mazamorra con leche que haya sido traída desde cinco leguas en el tarro, del lechero?