Chilean-Style Corn Pie

Peel and finely chop the onion. Sauté it in a pan with a little oil until softened.

Add the ground beef to the pan with the onion and season with salt, pepper, oregano, cumin, and sweet paprika.

To the beef mixture, add the cooked and chopped chicken breast, the chopped boiled egg, sliced black olives, and raisins. Cook everything together over low heat for 5 minutes.

Blend or process the corn kernels until smooth.

In a separate pan, fry the corn mixture in a tablespoon of butter.

Dissolve the cornstarch in a little water and add it to the corn mixture, cooking until it thickens.

Place the meat and chicken filling in a large casserole dish or individual ramekins.

Cover with the creamy corn mixture and sprinkle with sugar.

Place the dish in a preheated oven and broil for 5 minutes until the top is golden.