in Latin America

Chilean corn casserole

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Ingredients for 4 servings:

  • 1 kg corn kernels, from the can
  • 500 g chicken or minced meat
  • 3 onions
  • ½ cup olives or 50 g raisins
  • Milk
  • 1 egg yolk
  • cumin
  • 2 tbsp sugar
  • olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the onions and sauté in olive oil. Add the finely chopped meat and cook until well cooked. Season and add the olives or raisins. Puree the corn, add enough milk to just cover. Bring to a boil in a saucepan and season. It should be thoroughly cooked. Add a little more milk, let it cool slightly, and stir in an egg yolk. Then place the meat and onions in a baking dish. Spread the corn mixture over the corn mixture and sprinkle with sugar. Bake for about 15 minutes at 180°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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