Chilean Corn Casserole with Mushrooms, Merkén, and Basil

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Make the corn topping: place the corn kernels, milk, butter, basil, 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the sugar in a blender or food processor. Blend until thick and mostly smooth, leaving a little texture.

3. 3

   Heat a large skillet over medium-high heat. Add the remaining vegetable oil, the onion, and a pinch of salt. Cook for 5 minutes until the onion softens.

4. 4

   Add the garlic and cook for 30 seconds. Stir in the mushrooms, the remaining salt, the remaining black pepper, cumin, and merken. Cook for 10 to 12 minutes, stirring, until the mushrooms release and then evaporate their liquid and the filling becomes concentrated and flavorful.

5. 5

   Remove the skillet from the heat and mix the black olives and raisins into the mushroom filling.

6. 6

   Pour the beaten egg into the corn mixture and stir well to combine.

7. 7

   Spread the mushroom filling in the baking dish. Evenly cover with the corn mixture. Finish with the queso mantecoso or shredded mozzarella on top.

8. 8

   Bake for 25 to 28 minutes at 200 °C / 400 °F, until the top is golden and bubbling. For extra color, broil for 2 more minutes, watching closely.

9. 9

   Let rest for 8 to 10 minutes before serving so it can set slightly. Serve hot.