Serves: 6
Total Calories: 440
Preheat oven to 400 degrees.
In a blender, grind corn for 3 minutes. Pour liquefied corn into a saucepan with basil, salt, and butter. Heat until it starts to bubble. Slowly stir in cornstarch to thicken.
In a frying pan, brown beef and onions together. Drain any excess grease. Stir cumin into beef mixture. Spoon beef mixture into bottom of a greased 9 x 13-inch pan. Sprinkle olives and raisins over beef mixture. Spread corn mixture evenly over top. Sprinkle sugar over corn layer. Bake 40–50 minutes, or until golden brown. Makes 6–8 servings.
*This traditional Chilean dish, called pastel de choclo, is often served with sugar on the side so sugar can be added to your own liking while eating.
This Chilean Corn Casserole recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
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