Straight outta kitchen | Pastel de Choclo | Chilenischer Maisauflauf | 41 |

Prepare the ingredients: chop the sweet corn and raisins, and set aside half a glass (about half a cup) of raisins.

Chop the black olives and bacon, using only the egg yolk from the hard-boiled eggs.

Heat some sunflower oil in a pan and sauté the chopped onions until they are translucent.

Add the bacon to the pan and cook until crispy.

Season the mixture with cumin and salt, stirring well.

Once the mixture is cooked, add the sweet corn and stir to combine.

Pour in enough milk to cover the mixture and stir until well combined.

Transfer the mixture to a baking dish, spreading it evenly.

Top with grated parmesan cheese if desired.

Preheat the oven to 185 degrees Celsius (365 degrees Fahrenheit) and bake for about 15 minutes until golden brown.

Equipment Needed

Dietary

Allergens