Corn casserole is a traditional dish with deep roots in the culinary culture of Latin America, especially in countries like Mexico, Colombia, and Venezuela. This dish has its origins in pre-Columbian agricultural practices, where corn was one of the most important and sacred crops for indigenous civilizations. Over time, corn casserole has evolved and adapted to different regions, acquiring various names depending on the country.
In Mexico, it is commonly known as "pastel de elote" or "cazuela de maíz"; in Colombia, it may be called "torta de choclo" in some regions; while in Venezuela, although less frequent, a similar version is also enjoyed. In all cases, it is a comforting dish that is usually prepared to share at family gatherings or festivities, standing out for its sweet flavor and soft texture that honors corn, a fundamental ingredient in Latin American history.
