Preparation:
Corn Pie: Preheat the oven to 400 degrees. Pulse corn kernels in a processor until finely chopped. Heat the processed corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling. In a large skillet, sauté the onion in oil until transparent and fragrant. Add the ground meat and sauté until brown. Season with salt, pepper, paprika and ground cumin. To prepare the pie, use an ovenproof dish that you can take to the table. Butter the bottom of the dish and then spread the beef filling in an even layer at the bottom. Scatter the hard-boiled egg pieces, chicken, olives and raisins evenly on top of the beef mixture. Cover everything with the corn mixture. Sprinkle the top with sugar to caramelize. Bake the pie for 30–35 minutes until the surface has browned to a deep gold. Serve immediately. In Chile, extra sugar is served to sprinkle over the “pastel” as it is eaten. Salad: Peel the onion and slice it in half. Place each half, cut side down, then carefully slice the onion crosswise into very thin half-moon slices. Place onion slices in a bowl of salted water and let them soak for about 20 minutes. Drain onions in a colander and briefly rinse them with fresh water. Pat dry with paper towels. Cut the tomatoes in half-moon slices and place in a bowl. Add the lime juice and the olive oil. Add the onions and toss everything together well. Taste for seasoning, adding more lime juice if desired, and seasoning with salt and pepper to taste. Arrange salad decoratively on a plate. Garnish with chopped cilantro. The salad can be covered with plastic wrap and stored in the refrigerator for up to 12 hours. Serves 2–4.
