Peruvian Corn Pie

YIELD: 4 servings

For Filling:
1 cup vegetable oil
1 Tbsp. garlic paste
1 sweet onion, diced
1 lb. grass-fed ground beef
3 Tbsps. black olives, pitted
½ cup raisins, soaked in pisco
2 hard-boiled eggs, chopped
1 cup yellow potato,cooked, diced

For Crust:
½ cup aji chili paste
6 ears corn
1 cup whole milk
1 cup granulated sugar
1 Tbsp. kosher salt
1 egg
2 cups Parmesan cheese, grated

For Garnish:
Fresh parsley, as needed
4 lime wedges

Steps:

1. Preheat oven to 350°F.

2. For filling: Heat ½ cup oil in sauté pan. Add garlic paste and half of onion. Saute until onion has softened, then add ground beef, olives, raisins, chopped hard-boiled eggs and potatoes. Cook for 5 minutes, stirring until meat is browned.

3. For crust: In separate pan heat remaining oil. Add remaining onion and chili paste; sauté until golden. Remove corn from cob and place in blender. Purée and add to hot chili and onion mixture, along with milk. Continue to cook. Add sugar and salt. Remove from heat and add egg and Parmesan cheese. Mix well and reserve.

4. Spoon small amount of corn dough into serving crock. Top with meat filling and cover with more corn dough. Sprinkle generously with Parmesan cheese. Bake for 40 minutes or until golden. Serve with fresh parsley and lime wedge.

Recipe courtesy of Chef Adam Moore for True Aussie Beef and Lamb