Pastel de Choclo

Pino (Filling):
Cooked meat chunks from 1 whole skinless chicken (3 lb. or 1.5 kg.)
3 cups chopped onions
1 ½ lbs. or 750 grs. ground beef
3 tbsp. olive oil
1 tsp. dry oregano
2 to 3 cloves of garlic
2 tsp. salt
Black pepper to taste, freshly ground
2 tsp. sweet paprika
1 pinch cumin
1/2 cup raisins
10 black olives pitted
3 hard boiled eggs cut in wedges (4 to 6 pieces)

Corn Topping:
12 cups fresh or frozen corn kernels
1 cup cream
1 egg, beaten
1 tsp. salt or to taste
1 pinch of fresh ground pepper
5 leaves of fresh basil cut in julienne
2 tbs. melted butter
8 tsp. sugar (optional)

Heat the oil in a large sauce pan over medium high heat. Sauté the onions and the chopped garlic with the oregano, pinch of cumin and salt.
Add the meat in one flat layer, and cook until golden color. Then, using a spatula, turn the meat and sauté the other side. When the meat is cooked, add the sweet paprika and mix well. (If you stir the mixture from the beginning it can be too watery) It is best to prepare this meat mixture the day before.

Corn Topping:
Using a food processor or blender, grind the corn in batches adding the cream as you go. Put the mixture in a large pot and cook over medium heat, stirring constantly.
When thickened, add the beaten egg and melted butter and mix until incorporated. Then, add the basil julienne and season with salt and pepper and reserve.

Assembling and Baking:
Preheat the oven 375°F/185°C.
Butter a gratin dish or 8 individual containers. Put one layer of the meat mixture inside the dish or divide it among the small containers. Arrange the raisins, olives and egg wedges on top. Add one layer of chicken meat chunks and cover with the corn mixture. For an authentic finish, sprinkle with sugar. Bake about 35 minutes, until golden brown.
Serve immediately.