Pastel de Choclo

Blend the corn (fresh or frozen) with the milk, basil leaves and a pinch of salt until you get a smooth, slightly grainy mixture.

Melt the butter in a saucepan, pour in the corn mixture and cook over medium heat for 10–12 min, stirring constantly, until thickened into a thick purée; season with salt and pepper and remove from the heat.

Finely chop the onion and sauté in oil until soft, add the ground beef and cook for 7–8 min, breaking up any lumps with a spatula.

Season the meat with salt, black pepper, paprika and ground cumin, pour in 100 ml of water and simmer over low heat for 10 min until thickened.

Add the raisins, stir through and remove the meat filling from the heat.

Spread the meat filling in a baking dish, then arrange the chicken pieces, quartered hard-boiled egg and olives on top.

Evenly cover the filling with the corn mixture, smooth it out with a spatula and sprinkle with sugar for a light caramelized crust.

Bake at 200 °C for 40–45 min, until the top turns golden brown; let the pastel rest for 10 min before serving.