Chilean corn pie (pastel de choclos)

Corn pie is a classic during the summer time in Chile. In my family, on January 1st we make corn pie, if living in the country the pie es usually cook on a clay dish inside a wood burning oven, if living in the city a normal oven and a baking dish is enough.
Finally, we ate a perfect corn pie made with frozen corn, I had already tried a couple of times but had never been happy with the taste or texture. In the end I think cornstarch is what works best to thicken the corn and give it a similar texture to the Chilean dish.


Corn pie
for 4-6 persons

for the corn mixture,

• 2 tablespoons butter
• 4 bags of frozen corn or 10 cups or so (I buy sweet corn HEB)
• 1/2 cup whole milk
• 1 tablespoon cornstarch dissolved in 1/4 cup cold milk or water
• 1 bunch basil, about 10 leaves, sweet basil if find
• salt, pepper and merquén or paprika

for the meat,

• 2 tablespoon of vegetable oil
• 1 kilo/2 pounds ground beef
• 1 cup water or beef broth
•  3 onions, diced small
• Merquén or 1 tablespoon chili powder or paprika
• 1/2 teaspoon ground cumin
• salt, pepper
• 2 tablespoons flour

Preparations: 
For the meat, always do it the day before,

1. Heat the oil in a large pot, saute the meat until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper and cumin, saute 2 minutes more. 
2.  Add the broth and simmer 30 minutes over low heat.  
3. Add the onion and mixed well and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally. 
4. Turn off heat and add the flour and stir well, adjust seasoning if necessary. Cool and refrigerate.

For the corn mixture,

1. In a large pot with a thick bottom, I use my cast iron, melt the butter over medium-high heat, add the frozen corn and stir occasionally, about 8 minutes.
2. Add milk, basil, salt, pepper and merquén or paprika and continue to cook stirring occasionally for about 10 minutes longer.  
3. With a hand blender, blend the corn trying to not to go uniform, leave some chunky parts, when happy with the consistency, add the dissolved cornstarch and continue cooking over medium heat 5 minutes, taste and adjust seasoning, it will thicken slightly.

To assemble the pie, 

1. On a clay or baking dish, put one layer of cooked meat, add grilled chicken if you like it too on top of the meat, and raisins. 
2.  Cover with the corn mixture, sprinkle with granulated sugar and bake at 400F or 200C on a preheat oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.