Pastel de Choclo

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.