• Blend the corn with milk. In a sausepan, melt butter and pour the blended corn moving constantly and then simmer . Add salt, pepper and leave it cook a bit . If the mixture dries , add a splash of milk .
• Remove it from heat and let it cook a bit. Add pisco and egg yolks . Mix it well and add the stiff beaten egg whites . If desired , prepare pastel de choclo with stuff . We suggest you to prepare it as the potato stuff or the turn over rice ( ground meat, olives , raisins , etc.) Then, grease a mold and pour half of the corn mixture . On top , spread the stuff and cover it with the rest of the dough. Place chunks of butter and bake at 325° F or 160° C until brown .

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