Respuesta: Ingredients:
- 6 cups (720g) fresh or frozen corn kernels
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound (450g) ground beef
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- Salt and pepper
- 1/2 cup (120ml) chicken broth
- 4 boiled eggs, sliced
- 1/2 cup (120g) pitted black olives, sliced
- 1 tablespoon butter
- 2 tablespoons flour

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a blender, puree the corn kernels with the milk, vegetable oil, sugar, and salt until smooth.

3. In a large skillet, sauté the onion and garlic until translucent.

4. Add the ground beef and cook until browned.

5. Add the paprika, cumin, cinnamon, salt, and pepper. Stir well.

6. Pour in the chicken broth and let it simmer until the liquid has evaporated.

7. Grease a 9-inch (23cm) square baking dish.

8. Pour half of the corn mixture into the dish.

9. Layer the ground beef on top of the corn mixture.

10. Add a layer of sliced boiled eggs and sliced black olives.

11. Pour the remaining corn mixture on top of the filling.

12. In a small saucepan, melt the butter over medium heat.

13. Whisk in the flour to make a roux.

14. Slowly pour in 1/2 cup (120ml) of water, whisking constantly.

15. Once the mixture has thickened, pour it evenly over the top of the corn mixture.

16. Bake the pastel de choclo for 35-40 minutes or until the top is golden brown.

17. Let the pastel de choclo cool for a few minutes before slicing and serving.

18. Enjoy the delicious Chilean pastel de choclo with a green salad on the side!