INGREDIENTS

• Grated kernels of 6 large ears of corn
• 8 leaves fresh basil, finely chopped
• 1 teaspoon salt
• 3 tablespoons butter
• 1/2 to 1 cup milk
• 4 large onions, chopped
• 3 tablespoons oil
• 1 pound finely ground lean beef
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 4 hard-boiled eggs, sliced
• 1 cup black olives
• 1 cup raisins
• 12 pieces chicken
• Cumin, to taste
• 2 tablespoons confectioners' sugar   

Method:

• For the corn mixture: Heat the grated corn, chopped basil, salt, and butter in a large pot. Slowly add milk, stirring constantly until mixture thickens. Cook over low heat for 5 minutes. Set aside.
• In frying pan, heat oil and cook onion until transparent. Add ground meat and stir to brown. Season with salt, pepper, and cumin. Set aside.
• Brown chicken pieces in hot oil. Season with salt, pepper, and cumin to taste. Set aside.
• Spread onion and meat mixture in bottom of ovenproof dish. Arrange egg slices, olives, and raisins over the top. Place chicken pieces on top. Cover with corn mixture. Sprinkle confectioners' sugar on top.
• Bake in a 400°F oven for 30 to 35 minutes, until the crust is golden brown.
• Serve immediately. Serve with Ensalada Chilena.