Pastel de Choclo (Chilean Corn Casserole) - Egg-Free

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large skillet (e.g., about 30 cm), cook the about 680 g of ground beef over medium heat for 8-10 minutes, breaking it apart with a spoon, until it is fully browned and no pink remains. Carefully drain any excess fat from the skillet.
3. 3Add the 1 large chopped onion and the 3 cloves of minced garlic to the skillet with the cooked beef. Continue to cook over medium heat for 5-7 minutes, stirring occasionally, until the onion has softened and become translucent.
4. 4Stir in the 0.5 cup of raisins, 0.5 cup of black olives, 1 cup of beef broth, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the beef mixture. Bring the mixture to a gentle simmer, then reduce the heat to low and continue to simmer for 10 minutes, allowing the flavors to meld.
5. 5While the meat mixture simmers, combine the 6 cups of frozen corn kernels, 1 cup of milk, 2 tablespoons of cornstarch, 2 tablespoons of sugar, and 2 tablespoons of butter in a blender. Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy.
6. 6Pour the prepared meat mixture evenly into an approximately 23 × 33 cm (23 × 33 cm) baking dish. Carefully pour the smooth corn mixture over the top of the meat layer, spreading it gently to cover completely.
7. 7Bake the casserole in the preheated oven at 190°C for 45-55 minutes, or until the corn topping is golden brown and bubbling around the edges.
8. 8Remove the pastel de choclo from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This cooling time allows the casserole to set properly and prevents burns from the hot filling.

Substitutions

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