My Chilean Corn and Beef Casserole Is the Perfect Summer Send Off

Ingredients

• 4 boneless, skinless chicken thighs (about 5 ounces; 140g each)
• 1 medium white or yellow onion (8 ounces; 225g), peeled and quartered
• 1 medium carrot (4 ounces; 113g), peeled and cut into 1-inch pieces
• 2 teaspoons dried oregano (Italian or Chilean variety)
• 1 teaspoon kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon whole black peppercorns
• 1 medium clove garlic, halved
• 1 bay leaf
• 1/2 teaspoon baking soda
• 2 pounds (900g) 80% lean ground beef (see notes)
• 3 tablespoons (45ml) neutral oil such as canola or vegetable oil, divided
• 2 teaspoons kosher salt, divided; for table salt, use half as much by volume
• 2 medium yellow onions (16 ounces; 453g total), finely diced
• 2 teaspoons sweet paprika or Chilean ají de color
• 2 teaspoons ground cumin
• 2 tablespoons all purpose flour
• 1 cup (240ml) reserved poached chicken liquid from above
• 10 cups raw fresh sweet corn kernels or frozen corn kernels, thawed (about 3 pounds kernels; 8 to 10 ears of corn)
• 1 1/2 cups (355ml) whole milk or unsweetened plant-based milk, plus more if needed
• 1/2 ounce basil leaves (about 20 leaves)
• 6 tablespoons (85g) unsalted butter
• 1 teaspoon kosher salt; for table salt, use half as much by volume
• 3 tablespoons (24g) cornstarch mixed into a slurry with 2 tablespoons cold water
• 2 hard-boiled eggs, quartered
• 8 large black olives
• 2 heaping tablespoons raisins (1 ounce; 30g)
• 2 tablespoons granulated sugar, for sprinkling
• A few pinches sweet paprika or Chilean ají de color, for sprinkling
• 2 tablespoons (30g) unsalted butter, cut into 1/4-inch cubes
• Cooking spray or additional softened butter, for greasing the baking dish

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