Pastel de Choclo

Ingredients

• 500 g Ground beef
• 2 large Onions, finely diced
• 1 kg Sweet corn (fresh or frozen kernels)
• 0.5 cup Fresh basil leaves
• 0.5 cup Milk
• 2 tbsp Butter
• 2 whole Hard-boiled eggs, sliced
• 12 pieces Black olives
• 0.25 cup Raisins(optional)
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tbsp Sugar

Instructions

1. 1

   Prepare the pino: Sauté the onions in oil until translucent. Add the ground beef, cumin, paprika, salt, and pepper. Cook until beef is browned. Set aside (best if made a day ahead).

2. 2

   Prepare the corn topping: Process the corn kernels and basil in a blender or food processor until a thick paste forms.

3. 3

   In a large pot, melt butter and add the corn mixture and milk. Cook over medium heat, stirring constantly, for about 10-15 minutes until thickened and the corn is cooked.

4. 4

   Preheat oven to 400°F (200°C).

5. 5

   Assemble the pie: In a large baking dish or individual clay pots, layer the beef mixture (pino) at the bottom. Add slices of hard-boiled egg, olives, and raisins.

6. 6

   Spread the corn mixture evenly over the beef layer.

7. 7

   Sprinkle the top with a little sugar to help with caramelization.

8. 8

   Bake for 30-35 minutes until the top is golden brown and bubbling.

9. 9

   Let rest for 5 minutes before serving.