Pastel de Choclo

Method

1. Heat a drizzle of oil in a pan and brown the boneless skinless chicken thighs for about 5 minutes.
2. While the chicken cooks, roughly chop the onion.
3. Remove the chicken from the pan and add the onion to the same pan, sauté for 2-3 minutes.
4. Add the ground beef and brown for 4-5 minutes, seasoning with salt, pepper, and cumin. Add a ladle of broth, partially cover, and simmer for about 20 minutes.
5. Meanwhile, prepare the corn mixture: blend corn kernels with milk in a blender, then add basil and blend again.
6. Pour the corn mixture into a saucepan, add butter, salt, and pepper. Cook, stirring, until thickened (like a soft polenta, less than 10 minutes).
7. When the meat is done (broth absorbed and flavors melded), taste and adjust seasoning, then set aside.
8. Hard-boil the eggs, then quarter them. Cut the cooked chicken into pieces.
9. Assemble the pie: In a baking dish (single or individual portions), layer the cooked meat mixture, then the chicken pieces, hard-boiled egg quarters, and olives.
10. Spread the corn mixture evenly over the filling.
11. Sprinkle a layer of sugar on top.
12. Bake in a preheated static oven at 200°C for about 10 minutes, until the top is golden brown and caramelized.
13. Let rest slightly before serving.