Mexican Corn Pie (Pastel de Elote) Recipe
🕒 Cook Time: 1 hour
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour 30 minutes
🥧 Servings: 8
Description:
This delightful Mexican Corn Pie, known as “Pastel de Elote,” can elevate any meal, whether served as a main luncheon dish or as a delectable side for dinner. Perfectly complementing dishes like chili, enchiladas, or any Mexican fare, this savory pie is a crowd-pleaser. Its preparation is simple, making it an excellent addition to your culinary repertoire. Enjoy the flavors of the Southwest in every bite!
Ingredients:
- Shortening (for greasing)
- 3 eggs
- 1 cup frozen corn
- 1 tablespoon butter
- 1/2 cup yellow cornmeal
- 1/2 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 4 ounces mild green chilies, chopped
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
Nutritional Information (per serving):
- Calories: 381.7
- Fat Content: 28.9g
- Saturated Fat Content: 17.1g
- Cholesterol Content: 143.5mg
- Sodium Content: 726.6mg
- Carbohydrate Content: 20.9g
- Fiber Content: 2g
- Sugar Content: 2.8g
- Protein Content: 12.7g
Instructions:
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Grease Pie Plate: Preheat your oven to 350°F (175°C). Generously grease a 10-inch pie plate with shortening, ensuring the bottom and sides are well-coated to prevent sticking.
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Beat Eggs: In a large mixing bowl, beat the eggs until they are well combined and slightly frothy, creating a smooth texture for the pie.
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Mix Ingredients: To the beaten eggs, add the frozen corn, melted butter, yellow cornmeal, sour cream, shredded Monterey Jack cheese, shredded sharp cheddar cheese, chopped mild green chilies, salt, and Worcestershire sauce. Stir the ingredients thoroughly until evenly mixed, ensuring the flavors are well-distributed throughout the mixture.
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Pour into Pie Plate: Once the ingredients are combined, pour the mixture into the prepared pie plate, spreading it evenly to create a smooth surface.
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Bake: Place the pie plate in the preheated oven and bake the Mexican Corn Pie uncovered for approximately one hour, or until the top is golden brown and the center is set. The aroma of the pie filling the kitchen will signal its readiness.
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Serve or Store: Once baked, the pie can be served immediately as a delightful addition to your meal. If preparing in advance, the pie can also be stored in the refrigerator for up to three days. Simply reheat refrigerated slices in the oven at 350°F (175°C) for about 20 minutes before serving.
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Freezing Option: Alternatively, you can freeze the pie after baking for future enjoyment. Wrap the cooled pie tightly in aluminum foil or plastic wrap, ensuring it is well-sealed to prevent freezer burn. The frozen pie can be stored for up to three months.
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Thaw and Reheat: When ready to enjoy a frozen pie, thaw it in the refrigerator overnight. Once thawed, reheat the pie in a preheated oven at 350°F (175°C) for approximately 20 minutes, or until heated through.
Serving Suggestions:
- Serve slices of Mexican Corn Pie alongside your favorite Mexican dishes, such as chili, enchiladas, tacos, or fajitas.
- Pair with a crisp salad or fresh salsa for a vibrant and satisfying meal.
- Garnish with chopped cilantro, sliced avocado, or a dollop of sour cream for added flavor and visual appeal.
Enjoy your delicious Mexican Corn Pie (Pastel de Elote)! 🌽🥧🇲🇽
