The other night, I found six ears of corn from sitting in my fridge. Almost two weeks old (I got them in my last CSA pick-up on August 11th), they looked limp and lifeless. I couldn't bear to throw them out.

I thought of all the different things to do with them. Corn on the cob for a week? Boring. Corn chowder? Nah. Finally, I settled on Pastel de Choclo, a Chilean dish I discovered five years ago at a dinner party (thrown by a few friends from Santiago).

It's basically a chicken and corn pie, with hardboiled eggs and an alarming amount of raisins thrown in for good measure. I've made it using this recipe a handful of times and the whole process is relatively quick and easy.

First, you poach and shred some chicken breasts and season them with parprika, cumin and oregano. Then, you cook the corn in milk and butter until it gets nice and thick. When you're ready to assemble, you spread the chicken in a 2-quart pyrex, top with sliced hardboiled eggs and all those raisins, and cover with the corn mixture. After sprinkling with two tablespoons of powdered sugar, you bake for 40 minutes until golden brown.

In the past, I've always used frozen corn which the recipe says to puree. Since I was using fresh corn for the first time, I skipped that step. Big mistake. The best part about Pastel de Choclo is its silky smooth topping. It acts as a nice velvety foil to all the other textures and gives a lovely sweetness to the whole dish. The crunchy kernels were an interesting twist, but I prefer the pudding-like consistency.

So, if you have a bunch of corn sitting in your fridge, try something different and make Pastel de Choclo. Just remember to puree your corn, and tell me what you think!