Pastel de Choclo

Ingredients

• 2 pcs — Eggs
• 2 chopped — Onions
• 2 cloves minced — Garlic
• 1 tsp — Salt
• 0.5 tsp — Paprika
• 1 To taste — Black Pepper
• 1 lb — Ground Beef
• 0.5 pcs — Chicken
• 2 tablespoons — Raisins
• 2 tablespoons — Green Olives
• 3 cans — Sweetcorn
• 2 tsp — Basil
• 1 tablespoon — Butter
• 1 cup — Milk
• 2 tsp — Sugar
• 1 To taste — Salt

Steps

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