Pastel de Choclo

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.

Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 5-7 minutes.

Stir in the diced red bell pepper, cumin, paprika, salt, and pepper. Cook for another 2 minutes until fragrant.

Pour in the beef broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.

Stir in the halved Kalamata olives. Remove from heat and let cool slightly.

While the filling simmers, combine the thawed corn kernels, butter, milk, sugar, and salt in a food processor or blender. Process until smooth and creamy, resembling a thick batter. Stir in the chopped fresh basil.

Taste and adjust seasoning if necessary.

Preheat your oven to 375°F (190°C).

Spoon the savory ground beef filling into a 9x13 inch baking dish or individual ramekins, spreading it evenly.

Arrange the sliced hard-boiled eggs and sprinkle the raisins over the meat filling.

Pour the corn topping evenly over the filling, ensuring it covers the entire surface.

Place the baking dish on a baking sheet to catch any potential overflow.

Bake for 45-55 minutes, or until the topping is golden brown and bubbling around the edges. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.

Let the Pastel de Choclo rest for 10-15 minutes before serving. This allows the filling to set slightly.

Serve hot, spooning portions onto plates.