Chilean corn pie

This Chilean corn pie recipe is very typical in Chile. The corn used is a special variety that’s available during the summer season in Chile , so it’s difficult to find fresh corn abroad. Of course, you can find other types of corn, or you can use the alternative I’ll give in this recipe: frozen corn. The flavor is quite different, but it’s still very good and an excellent option for those who want to enjoy this dish far from Chile. I’ve made it many times with excellent results.

I recommend using frozen corn, and you should thaw it at room temperature for an hour before using it. This will help it blend much better in the blender or food processor. It will also make cooking easier, allowing you to achieve the desired consistency without needing to add as much milk.

You might also be interested in seeing the recipes for Ground beef empanadas or Chilean-style salad .

Chilean corn pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Carolina rojas
• Total Time: 1 hour 30 min
• Yield: 2 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 500 g (17.6 oz) frozen sweet corn
• 1 cup milk
• 6 basil leaves
• Salt, pepper
• 250 g (8.8 oz) ground beef
• 1 onion
• 1 or 2 cloves of garlic
• 1/2 teaspoon butter or margarine
• A pinch of cumin
• 2 tablespoons oil
• 3 tablespoons raisins
• 12 olives
• 3 hard-boiled eggs
• Seasonings for the ground meat filling to taste: salt, pepper, oregano, paprika
• 1/2 teaspoon flour (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pass the corn through a grinder; if it starts sticking to the machine during this process, you can add a little milk to help it along. Once ready, transfer the mixture to a pot, add the basil leaves, and stir with a wooden spoon while gradually adding the remaining milk. Ideally, the mixture should thicken enough to reveal the bottom of the pot as you stir. Do not overcook, or the mixture may curdle. Set aside.
2. Ground Meat Filling: Finely dice the onion and garlic, then sauté them in a pan until the onion is golden. Add the ground meat, seasonings, raisins, and the teaspoon of margarine. If the mixture becomes too dry, add a little water or beef broth. If the meat mixture is too runny after cooking, thicken it with the teaspoon of flour. Set aside.
3. Ideally, use a traditional clay baking dish for this step, though a standard oven-safe glass dish works fine.
4. Spread the ground meat filling in the dish, then arrange the olives and sliced ​​eggs on top, followed by the corn mixture. You may sprinkle granulated sugar over the top if desired. Bake at 350°F (180°C) for about 20 minutes, or until golden brown. Let it rest briefly before serving.

• Prep Time: 1 hour
• Cook Time: 30 min
• Category: Lunch
• Cuisine: Chilena