If you are using dried Peruvian choclo, place the kernels in a bowl with water and soak for at yellow corn, simply remove the kernels from the cob and blend until smooth.

Preheat the oven to 350F.

Pour 3 tablespoons vegetable oil into a large skillet and heat over medium heat. Add the red onion and saute until translucent, about 5-7 minutes. Add half of the chopped garlic and continue to cook over medium-low heat for 4 minutes, stirring occasionally. Add the beef, 1 teaspoon of salt, and ⅛ teaspoon pepper. Continue cooking, stirring often, until the beef is cooked through, about 5 minutes. Set aside to cool.

To a separate deep skillet over medium heat, add the butter or non-dairy butter (reserving 1½ tablespoons). Add the onion and 1 teaspoon of salt and stir to combine. 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.

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

Slice the remaining butter or non-dairy butter into small pieces and scatter over the casserole. Bake until the top has become golden brown, about 1-1½ hours.

Serve warm with a side of aji amarillo. Pastel de choclo can be stored in an airtight container in the refrigerator for 3-4 days.