Pastel de Choclo

Ingredients:

• 2 tablespoons (30ml) vegetable oil
• 1 large onion (200g), finely chopped
• 2 cloves garlic (10g), minced
• 1 pound (450g) ground beef
• 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika
• 1/2 teaspoon (3g) salt, plus more to taste
• 1/2 teaspoon (3g) black pepper
• 1/2 cup (75g) pitted black olives, sliced
• 3 hard-boiled eggs, sliced
• 2 large chicken breasts (about 1 pound/450g), cooked and shredded
• 4 cups (600g) fresh corn kernels or frozen, thawed
• 1/4 cup (60ml) whole milk
• 2 tablespoons (30g) butter
• 1 tablespoon (15g) sugar
• 1 tablespoon (15g) cornstarch
• 1 tablespoon (15g) fresh basil, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
3. Add the ground beef, cumin, paprika, salt, and pepper. Cook until the beef is browned and cooked through, about 8 minutes. Stir in the olives and adjust seasoning if necessary.
4. In a baking dish, layer the cooked ground beef mixture. Top with sliced hard-boiled eggs and shredded chicken.
5. In a blender, combine the corn kernels, milk, butter, sugar, and cornstarch. Blend until smooth.
6. Pour the corn mixture into a saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
7. Spoon the corn pudding over the meat mixture in the baking dish, spreading it evenly.
8. Bake in the preheated oven for 30-35 minutes, or until the corn topping is golden and set.
9. Remove from oven and let cool for 10 minutes before serving.
10. Garnish with chopped basil before serving.

Notes:

For an even more authentic taste, use fresh corn and grind it yourself. Serve with a side of Chilean salad or pebre. This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. Reheat leftovers in the oven at 350°F (175°C) until warmed through.