Step 1

If you are using dried Peruvian choclo, place the kernels in a bowl with water and soak for at least 1 hour. Drain completely and pulse in a food processor into a grainy flour. If using American corn, simply remove the kernels from the cob and blend.

Step 2

Preheat the oven to 350 degrees.

Step 3

Prepare the beef filling: Pour 3 tablespoons vegetable oil into a large skillet and heat over medium heat. Add the red onion and saute until translucent, 5-7 minutes. Add one clove of chopped garlic and continue to cook over medium-low heat for 4 minutes. Add the beef, 1 teaspoon salt, and ⅛ teaspoon pepper to the skillet. Add ¼ teaspoon of aji, if using. Continue cooking, stirring often, for another 5 minutes until the beef is cooked through. Set aside to cool.

Step 4

Prepare the corn mixture: Add the butter or non-dairy butter (reserving 1 ½ tablespoons) into a deep skillet. Heat over medium and add in the yellow onion. Saute the onion and add 1 teaspoon of salt and 1 teaspoon aji, if using. Pour the blended corn into the skillet and add the half-and-half or non-dairy creamer. (If using American corn, start by pouring in just ½ cup of liquid at a time, stopping when the mixture becomes creamy and thick.) Cook for 4 minutes on a low heat, then set aside.

Step 5

Assemble the casserole: Grease a 12x8 inch baking dish. Pour half of the corn mixture evenly into the dish. Spread the entirety of the beef filling atop the mixture, and then cover it with the rest of the corn mixture.

Step 6

Slice the remaining butter or non-dairy butter and scatter over the casserole. Bake for 1 hour-1 hour 30 minutes, until the top has become golden brown.

Step 7

Serve warm with a side of aji amarillo.