Pastel de Choclo

Beneath a blanket of puréed sweetcorn lies Pino: seasoned ground beef with onions, plus a piece of chicken, olives, and half a hard-boiled egg. The casserole is served in the earthenware dish in which it was baked in the oven, complete with its caramelized sugar crust on top. Peak season is the Chilean summer, between December and March, when fresh corn is available in the markets.