Pastel de Choclo

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the eggs in a saucepan and cover with water. Turn up the heat until boils, take the pan off the heat, and let eggs stand in hot water for 15 minutes.
2. 2While that cooks, put a skillet over the heat with the oil over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes.
3. 3Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
4. 4Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
5. 5Mix together corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes.
6. 6Fold in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
7. 7Heat the ovenSet the oven to 180°C / 350°Fdegrees F (175 degrees C).
8. 8Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
9. 9BakeBake in the preheated oven until golden brown on top, about 20 minutes.