Prep 20 mins
Cook 40 mins
Chilean Corn Casserole. This version uses chicken; other versions use beef, as well. Some say that it is not authentic if it doesn't include beef, but I have it on good authority that this is not always the case. However, I'm less concerned with whether it's authentic than whether it tastes good.
- 29.58 ml oil
- 226.79 g boneless skinless chicken thighs, cut into 1/2-inch pieces
- 1 onion, chopped
- 118.29 ml raisins or 118.29 ml golden raisin, soaked in warm water 5 minutes and drained
- 4.92 ml chili powder
- 473.18 ml fresh corn kernels or 453.59 g package frozen corn kernels, thawed
- 236.59 ml milk
- 2 eggs, separated
- 29.58 ml flour
- 29.58 ml butter, melted
- 4.92 ml sugar
- 2.46 ml salt
- 3 hard-boiled eggs, sliced
- 12 black olives or 12 green olives, sliced
- Heat oil over medium-high heat and stir-fry chicken, onion, raisins and chili powder until chicken is browned and onion is soft, about 5 minutes. Remove from heat.
- In a bowl, combine the corn, milk, egg yolks, flour, butter, sugar and salt.
- In a separate bowl, beat egg whites until stiff and fold into the corn mixture.
- Spread chicken mixture in the bottom of a greased 2-quart casserole. Cover with a layer of egg slices, then top with olive slices. Pour the corn mixture over all.
- Bake at 350F 40 minutes.