How to make it

  • 1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Cut the kernels from 5 ears of the corn into a medium bowl; set the cobs aside. Using the large holes of a box grater, grate the kernels from the remaining 5 ears of corn into the bowl; set the cobs aside. Using the back of a butter knife, scrape the milk and pulp from all of the cobs into the bowl.
  • 2. Bring the corn kernel and pulp mixture, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a medium saucepan over medium-low heat. Cook, stirring often, until the mixture is thickened, about 15 minutes. Stir in the basil, season with salt and pepper to taste, and set aside.
  • 3. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, about 3 minutes. Flip the chicken over, add the water, and cover. Reduce the heat to medium and continue to cook until the thickest part of the chicken registers 175 degrees on an instant-read thermometer, about 10 minutes longer. Transfer to a carving board and cool slightly, then shred into bite-sized pieces.
  • 4. Wipe out the skillet with paper towels. Add the remaining 4 teaspoons oil, onions, cumin, paprika, and 1/2 teaspoon salt to the skillet. Cook over medium heat until the onions are softened, 8 to 10 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Season with salt and pepper to taste.
  • 5. Spread the beef in a casserole dish that has at least a 2 1/2-quart capacity (measuring roughly 11 by 7 inches with 2 1/2-inch sides). Layer the eggs, olives, and raisins over the beef, then arrange the shredded chicken on top. Cover the chicken with the corn mixture, sprinkle with the sugar, and bake until the corn is golden brown and forms a crust, 30 to 35 minutes. Let rest for 15 minutes before serving.

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