Pastel de Choclo Recipe

Ingredients:

• For the Pino (Filling):

  • 500 g ground meat (beef or pork)

  • 2 large onions, chopped

  • 2 garlic cloves, minced

  • 1/2 cup raisins (optional)

  • 1/4 cup black olives (optional)

  • 2 hard-boiled eggs, sliced (optional)

  • 1 teaspoon cumin

  • 1 teaspoon oregano

  • Salt and pepper to taste

  • Vegetable oil1

• For the Pastelera (Topping):

  • 6 large ears of corn, kernels removed (or 2 cans cream-style corn)

  • 1 cup milk

  • 2 tablespoons butter

  • 2 eggs

  • Sugar to taste (optional, depending on the sweetness of the corn)

  • Salt and pepper to taste

  • Fresh basil leaves (optional)

  • Granulated sugar (for sprinkling)

Preparation:

1. Prepare the Pino:

   • In a large skillet, heat a little oil and sauté the onion and garlic until golden brown.

   • Add the ground meat and cook until browned, breaking it up with a spoon.

   • Season with cumin, oregano, salt, and pepper.

   • Stir in the raisins and olives (if using) and cook for a few more minutes.

   • Remove from heat and set aside.

2. Prepare the Pastelera:

   • If using fresh corn, remove the kernels and process them in a blender or food processor until you have a paste. If using canned corn, drain it.

   • In a saucepan, melt the butter and add the corn paste. Cook for a few minutes, stirring constantly.

   • Add the milk and cook until the mixture thickens.

   • Remove from heat and let cool slightly.

   • Add the eggs, sugar (if necessary), and chopped basil, and mix well.

   • Season with salt and pepper.

3. Assemble the Casserole:

   • Preheat oven to 180°C (350°F).

   • In an ovenproof dish, place a layer of the pino.

   • Distribute the sliced hard-boiled eggs over the pino (if using).

   • Pour the pastelera over the filling, covering the entire surface.

   • Sprinkle granulated sugar over the pastelera.

4. Bake:

   • Bake the casserole for 40-50 minutes, or until the surface is golden brown and the pastelera is firm.

   • Let it rest for a few minutes before serving.

Tips and Variations:

• You can add shredded chicken to the pino to vary the flavor.

• If you prefer a sweeter casserole, add more sugar to the pastelera.

• For an extra touch of flavor, you can add chopped red bell pepper to the pino.

• Some people like to add a little grated cheese over the pastelera before baking.

• Corn casserole can be served hot or warm.