Chile's beloved corn and beef casserole, where a well-seasoned meat filling hides pockets of olives, raisins, and hard-boiled egg under a blended fresh-corn topping finished with a light dusting of sugar that caramelizes in the oven into a faintly sweet, golden crust.
1.Heat the oil in a pan and sauté the onions until soft, then add the ground beef and cook, breaking it up, until browned.
2.Season with cumin, salt, and pepper, add the beef broth, and simmer for about 20 minutes until the flavors meld into a moist, well-seasoned filling called pino.
3.Blend the corn kernels with the milk and basil leaves until smooth but still slightly chunky.
4.Melt the butter in a pot and cook the blended corn mixture for several minutes, stirring, until it thickens and develops a deep, rich yellow color, then season with salt.
5.Spread the beef pino in an even layer across the bottom of a baking dish or individual ramekins.
6.Scatter the sliced hard-boiled eggs, olives, and raisins over the meat.
Spoon the cooked corn topping evenly over everything, smoothing the top, then use the tines of a fork to make decorative grooves across the surface.
8.Sprinkle a light, even layer of granulated sugar over the top - the sugar caramelizes during baking into a faintly sweet, golden crust that's a signature of the dish - and bake at 400F (200C) for 45-60 minutes until the top is bubbling and deep golden brown.