Pastel de Choclo

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• 1 large yellow onion

  (or white onion)
• 1 tablespoon garlic

  (minced)
• 1.5 lbs ground beef

  (80% or leaner)
• 2 teaspoon paprika
• 2 teaspoon cumin
• 1 teaspoon each, salt & pepper
• 45 oz sweet corn

  (canned, drained - 3 15 ounce cans)
• 1 cup heavy cream

  (or half & half)
• ½ cup cornmeal
• 2 tablespoon butter

  (softened, at room temperature)
• ½ tablespoon basil

  (fresh, chopped)
• 1 teaspoon salt
• 6 oz chicken breast

  (one chicken breast)
• 4 hard-boiled eggs
• 8 oz olives

  (½ of a 15-ounce can of black olives - or a generous ½ cup of kalamata olives)
• ½ cup raisins
• sugar

  (sprinkled on top)

Instructions

• 1 Preheat your oven to 350°F (175°C) and lightly coat your baking dish with oil or
  non-stick cooking spray. I am using a 2.5-quart casserole dish, but a 9 x 13
  baking pan works too.
• 2 While your onions are cooking, soak the raisins. Place them into a small bowl
  and cover with warm water. Allow the raisins to soak while you prepare the meat
  filling and sweet corn layers.
• 3 In a large skillet or non-stick frying pan, heat the olive oil to medium-high
  heat. Add the diced onion and minced garlic, saute for 1-2 minutes, or until
  fragrant. *You can cook until the onion reaches your desired level of tenderness
  as well.
• 4 Add the ground beef to the sauteed onions and garlic. Move the onion and garlic
  to the sides and add the ground beef. Brown the ground beef for 5 minutes
  without breaking it apart, then break up the meat and continue to cook until
  browned. Drain off the grease.
• 5 Add the seasoning (paprika, cumin, salt, and pepper), Stir to combine and set
  aside.
• 6 In the bowl of your food processor, add the drained sweet corn, heavy cream,
  butter, cornmeal, and salt.
• 7 Pulse your food processor until the corn mixture reaches a coarse pureed
  appearance, but is not smooth.
• 8 Transfer the pureed creamed corn to a large skillet or frying pan and cook over
  medium-high heat until a boil is reached. Reduce the heat and cook at a simmer
  for 5 minutes. Remove from heat.
• 9 Grease the bottom of the baking dish with a light coating of non-stick cooking
  spray or olive oil. *I use the grease from my cooked meat.
• 10 Place the first ⅓ portion of your corn mixture into the bottom of your greased
  baking dish.
• 11 Layer the seasoned beef over the bottom layer of corn. Top with halved or
  chopped hard-boiled eggs.
• 12 Add the cooked chicken breast meat, soaked raisins, and olives.
• 13 Add the remaining ⅔ of the sweet corn mixture. Top with chopped basil and
  sprinkle with sugar.
• 14 Bake at 350°F (175°C) for 30 minutes or until lightly golden on the top and
  bubbling around the edges. Finish browning the top corn layer by turning your
  oven to broil. Remove from the oven when golden brown and allow to sit for 5-10
  minutes before serving.

Nutrition Info