Pastel de Choclo

Ingredients

• Salt
• Black pepper
• Sugar 2 tsp
• Paprika 0.5 tsp
• Fresh basil 2 tsp
• Garlic 2 clove
• Onion 2
• Beef mince 1 lb
• Whole chicken 0.5
• Butter 1 tbsp
• Eggs 2
• Milk 1 cup
• Olives 2 tbsp
• Raisins 2 tbsp
• Frozen sweetcorn 3 cans

Method

1. Place eggs in a saucepan and cover with water.
2. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
3. Meanwhile, heat oil in a skillet over medium heat.
4. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes.
5. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes.
6. Add chicken, raisins, and olives.
7. Remove eggs from hot water, cool under cold running water, and peel.
8. Roughly chop; add to beef mixture.
9. Keep pino warm.
10. Combine corn and basil in a blender or the bowl of a food processor; blend until smooth.
11. Pour into a saucepan over medium heat.
12. Add butter; cook and stir until thickened, 7 to 10 minutes.
13. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
14. Preheat the oven to 350 degrees F (175 degrees C).
15. Spread pino into a baking dish.
16. Cover with corn paste; sprinkle a little sugar on top.
17. Bake in the preheated oven until golden brown on top, about 20 minutes.