Pastel de Choclo (Corn Pie), typical chilean dish

Pastel de choclo
serves 8 people

Ingredients:

12 big corn ear units (the best ones are the conical juicy c.e.) Alternative: frozen corn
8 portions chicken (whichever you like best)
2 boiled eggs
1/2 kg ground meat or very finely chopped meat
4 finely chopped onions
2 cups milk
4 garlic cloves
16 black olives
1 tablespoon raisins
oil
some paprika
some cummin
salt and pepper
finely chopped basil
sugar

Instructions:

Pino: use a big pan to fry the meat you have previously mixed with the salt, pepper, ground garlic, paprika and cummin in hot oil. Add the chopped onions and the raisins, mix well and leave it frying on low fire for some 10 minutes (I always add a tiny bit sugar to the 'pino'). BTW, this is the same 'pino' we use for Empanadas.
In a separate pan, fry the seasoned chicken portions in hot oil for some 20 minutes.
Separate the grains from the chunk(?) and process the grains through a meat grinder (or food processor). Mix the corn-puree with the milk and then add some salt, basil and oil.
Use previously greased individual clay pans (or a big one) and cover the bottom with a layer of corn puree, than a layer of 'pino', over this layer place a portion chicken, 1/4th egg (sliced length-wise) and two olives, and finally cover with the remnant corn-puree. Finally scatter some sugar on top of this, which will give the dish a lovely flavour and a beautiful golden colour.
Place in the pre-heated oven at high temperature for some 25 minutes, after which temperature is increased to the maximum for another 15 minutes.

Ideally, each portion should be baked in individual clay-pans http://www.cookaround.com/cocina/cile/granados1.jpg or a big one, but if you do not have them you can use pyrex. Clay pans and clay pots are very popular in chilean cuisine - they add a special touch to the flavour!

The ideal company for Pastel de Choclo is Ensalada Chilena (Chilean Style Salad): tomato, juliana(?) sliced onion, some finely chopped cilantro (or parsley), some finely chopped hot pepper, seasoned with salt and olive oil.

I suggest a red (Merlot) wine!