Pastel de Choclo

Blend the fresh corn kernels with the basil leaves and two tablespoons of butter in a food processor until you have a coarse puree, then transfer to a saucepan and cook over medium heat, stirring constantly for ten minutes until thickened.

Season the chicken thighs generously with salt and pepper, then roast them in the oven at 200C for twenty-five minutes until cooked through. Allow to cool slightly, then shred the meat and discard the bones and skin.

Heat the vegetable oil in a large skillet over medium-high heat. Cook the diced onions until softened, about five minutes, then add the ground beef, cumin, and paprika, breaking the meat apart and cooking until fully browned.

Combine the shredded chicken with the beef and onion mixture, stirring well to distribute the spices evenly. Season with salt and pepper to taste, then remove from heat and allow to cool for five minutes.

Grease individual clay or oven-safe ramekins with butter. Spoon the meat filling into each dish, then arrange the olive halves, raisins, and hard-boiled egg quarters on top of the meat in an even layer.

Spread the corn puree over the top of each filled ramekin, smoothing the surface with the back of a wet spoon to create an even layer about two centimetres thick that completely covers the filling.

Sprinkle a light dusting of sugar over the corn topping of each ramekin. Place the dishes on a baking sheet and bake at 190C for thirty to thirty-five minutes until the corn topping turns golden brown.

Remove from the oven and allow to rest for five minutes before serving. The pastel de choclo should have a golden crust on top with the savoury filling bubbling beneath the sweet corn layer.