Pastel de Choclo (Chilean Corn Pie)

Pastel de choclo is one of the most beloved dishes of the Chilean summer: a golden corn topping over a savory beef filling (pino).

Ingredients — Corn topping

• 8 ears of corn (or 2 family-size packs of frozen corn)
• 1 cup milk
• 4 egg yolks
• 4 egg whites
• 1 teaspoon powdered sugar
• 1 tablespoon butter
• 1 tablespoon paprika (ají de color)
• 1 tablespoon flour
• Olives, raisins, and hard-boiled egg

Ingredients — Pino (filling)

• 1/2 kg rump steak, cut into strips
• 8 onions, finely chopped
• 1/4 kg lard
• 1 tablespoon chopped hot chili
• 2 tablespoons chopped sweet chili
• 1/2 tablespoon cumin
• Salt to taste

Preparation

1. Grate the corn and cook it with the butter, flour, and milk in a pan.
2. Beat the yolks and whites separately to a firm meringue and fold them into the corn mixture.
3. For the pino (can be made a day ahead): dissolve the chilies in water, melt the lard with the chilies, add the onion until translucent, then the meat and cumin until it loses its red color.
4. Spread the pino in the bottom of a baking dish and cover with sliced hard-boiled egg, olives, and raisins.
5. Pour the corn mixture on top, dust with powdered sugar, and bake until the surface is golden.