Peruvian-Style Corn Cake (Pastel de Choclo)

Peel and clean the corn, then grate it.

Place the grated corn in a saucepan with a teaspoon of salt and the basil leaves, previously washed and chopped.

Add the milk to the mixture and cook over medium heat, stirring constantly, until it forms a light béchamel-like cream.

Boil the eggs, then slice them into rounds.

In a skillet with oil, brown the chicken thighs for 10 to 15 minutes until golden on both sides.

Peel and chop the onion, then sauté it in a tablespoon of oil until translucent.

Add the ground chili, ground meat, and the remaining seasonings (cumin, oregano, salt, and black pepper).

Cook for 5 minutes and set aside.

In a rectangular glass or ceramic baking dish, layer the ingredients as follows: first, spread the seasoned ground meat mixture as the base.

Next, add the browned chicken thighs, cut into thin strips.

Then, layer the sliced olives, raisins, and hard-boiled egg rounds.

Cover everything with the corn cream mixture.

Sprinkle the top generously with sugar.

Preheat the oven to 200°C (about 400°F).

Bake the dish for approximately 30 minutes, or until the top is golden and set.