Peel the corn and cut the corn off the cob with a knife (Do this by holding the corn by the top upright and using a sharp knife in a downward motion)
Once you have all the corn off put into blender
In a pot mix the butter and the oil melt and mix (not too hot, medium at the most)
Put in the corn paste you’ve already blended and cook slowly always stirring as it thickens start to slowly add the milk, the salt, the sugar and the finely chopped basil.
Once it’s really thickened you can put it aside to use to top the pastel.
Heat the oil in a pot
Add the onions and fry until onions become translucent
Add the spices and salt, and cook for a couple of more minutes
Add the Raisins and cook for two minutes
Add the meat and fry until cooked through
Putting it all together
Preheat your oven to 375 degrees
Oil your individual 6 clay bakers or porcelain bakers
Fill to about half way up with the PINO (meat filling)
Add two slices of egg, a piece of chicken and two olives
Top with the corn filling to just below the top
Sprinkle the top with granulated sugar
Put into preheated oven and bake until the top becomes golden brown and hard about 30 minutes.
Serve immediately
Enjoy!