Pastel de Choclo (Chile)
Serves 8
Ingredients
Method
1 kg Fresh or Frozen Corn Kernels
500 g Ground Beef
2 Onions, Chopped
2 Hard-Boiled Eggs, Sliced
100 g Black Olives, Pitted
1 Bunch of Fresh Basil, Chopped
125 ml Milk
Salt to Taste and Pepper
In a pan, cook the ground beef and onions until the beef is browned and the onions are soft.
In a blender, process the corn kernels with the basil and milk until smooth.
In a baking dish, layer the meat mixture, egg slices, and olives, then pour the corn mixture over the top.
Bake in a preheated 180°C oven until the corn topping is golden brown.
Allow the casserole to cool for a few minutes before serving.