Pastel de Choclo

Cook the pino filling

Cook the onion in the oil until soft, then add the ground beef, cumin and paprika and cook until browned.

Fold in the chicken

Stir the shredded cooked chicken into the beef mixture and season with salt, then take off the heat.

Blend the choclo topping

Blend the fresh choclo kernels with the basil leaves and a splash of milk until you get a coarse, thick purée.

Cook the choclo custard

Cook the choclo purée in a saucepan with the butter, remaining milk and sugar over medium heat, stirring constantly, until it thickens into a soft custard, about ten minutes.

Layer the casserole

Spread the beef and chicken filling in a baking dish, arrange the sliced eggs and olives over it, then pour the choclo custard evenly on top.

Bake until golden

Bake in an oven preheated to 200°C for about thirty five minutes, until the top turns golden and slightly caramelized.

Rest before serving

Let the pastel de choclo rest for ten minutes before spooning it out to serve.