Pastel de Choclo

Ingredients

• 6 cups fresh corn kernels
• 1 cup milk
• 2 tablespoons butter
• 1 lb ground beef
• 2 onions, chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 hard-boiled eggs, sliced
• 1/2 cup black olives
• 1/2 cup raisins
• 2 tablespoons sugar
• Salt and pepper, to taste

Instructions

1. 1Sauté onions until soft, add ground beef, cumin, paprika, salt, and pepper, and cook until browned; set aside as the pino filling.
2. 2Blend the corn kernels with milk until slightly chunky, then cook in a saucepan with butter over low heat, stirring, until thickened, about 10 minutes; season with a pinch of salt.
3. 3Spoon the beef pino into individual ramekins or a baking dish.
4. 4Layer hard-boiled egg slices, olives, and raisins over the beef.
5. 5Spread the corn mixture evenly over the top and sprinkle with sugar.
6. 6Bake at 400°F (200°C) for 25-30 minutes until the top is golden and slightly caramelized.
7. 7Let cool slightly before serving.

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