Robin: I know. It’s not anything special to look out. It is mild-mannered and unassuming in appearance and ingredients, but don´t be fooled.
This is a seriously delicious dish.
Be assured that Sweet Corn Pie is most definitely a dessert. If you are familiar with corn mainly as a side dish, you are about to be amazed by how delicious it can be in a dessert capacity.
Pies such as this one are relatively common in Mexico and some other Latin American countries. The texture is firmer than custard, yet creamier than cake. As it has no crust, this is a “pie” only in the sense that it is sweet and baked in a pie dish.
Sweet Corn Pie is naturally gluten-free and couldn’t be any easier to make—basically, you just process all the ingredients together in a blender—so it’s a wonderful item for inexperienced cooks.
Please, though, you must use only real butter. Margarine or any other fake butter product, while useful in some contexts, simply will not cut it in this recipe; if you use it, you will be disappointed with the end product and just waste your time and ingredients. Promise me you will use real butter, pretty please?
Other comfort-foody pies & goodies:
Sweet Corn Pie (Pay de elote)
A seriously delicious, easy-to-make dessert that is naturally gluten-free. Be sure to use real butter for this recipe.
Ingredients
- 3 ears of fresh sweet corn OR 3 cups canned or frozen corn kernels
- 2 Tablespoons corn starch
- 3 eggs
- 1 Tablespoon baking powder
- 1/2 cup (1 bar) real butter at room temperature
- 1 can sweetened condensed milk (14 ounces / 397 grams)
Instructions
-
1.) Preheat oven to 375ºF/190ºC.
If you are using fresh corn, use a sharp knife to carefully cut the grains of corn off the cob -- you should have about 3 cups of kernels. If you have canned corn, place it in a strainer and rinse it well under running water to remove the salt and some of the “canned” flavor. If your corn is frozen, thaw it.
2.) Place the corn and all of the rest of the ingredients into a blender and process for about a minute, until the mixture is smooth and homogenous.
3.) Pour the mixture into a greased 9-inch round glass or metal pie plate (or other shape of similar volume). Bake for 1 hour.
4.) Let your corn pie cool to room temperature before slicing it into wedges or squares to serve. Store leftovers covered; they keep well for a couple of days at room temperature or refrigerated.
Note: Sweet Corn Pie is scrumptious plain (and I urge you to try it that way the first time you make it), but can also be gussied up with a thick layer of fruit preserves or canned pie filling (I like cherry) spread over the top
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