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 pies to consider:
- Spinach Pie (savory)
- Fresh Strawberry Pie
More comfort food desserts:
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
More great recipes that call for corn:
Latest update: 11 June 2024
I’m trying the recipe at the moment can’t wait to taste it it smell very good. But as I set the oven to 375F° like you said … After 25 minutes my pie is looking like yours on the pic and the center is still liquid. So, I covered it with aluminum foil as good as I could do that, ( it’s really hot! ) ive put it back in the oven and set it down to 350F° instead…after 1 hour the pie is now dark, ( a lot darker than yours but at least not burned). The center is still not having the right texture… So I’ve put it back for 10 min at 350F°…. I would have love to know the oven type you used for your pie and the substitute for convection-baking oven type. I would love if you can tell me the right degree and the time to be as successful as yours! I want to redo this recipe one shot and with less complexity Please 🙂 thanks in advance
I’m so glad you’ve decided to try this, Jessica! I always use a conventional oven, so I’ve never tried this in a convection oven and wouldn’t know what changes to make for that. I’d say the center is going to be somewhat jiggly even after an hour in the oven, but it will firm up as it cools down. Being a custard-y type of filling, it’s pretty forgiving and will still be good even if somewhat overbaked and/or dark on top. When you try it again, bake it in a conventional oven, uncovered, at 375 for an hour, then let it cool completely to room temperature before cutting.
Thank you very much for your quick reply! I’ll give this pie another try… I guess I’ll have to bake the second time not at home, with a conventional oven, yess for sure 😉
I’ve made this twice now. My husband and I love it. Can this also be made with evaporated milk instead of sweetened condensed milk? Trying to cut down the sugar as the fresh corn is sweet enough on it’s own
I’m delighted that you enjoy this recipe, Kathryn! I’ve never tried it without the sweetened condensed milk; if you do, please do get back to us with the result!
We have sweet corn coming out of our ears (pun intended). I am so sick of eating corn that when I came across this recipe for a pie, I thought I’d finally found something I’d like.
I wasn’t wrong, this pie is really good! It’s a weird mind trip when you taste it because it literally looks like cornbread in a pie plate so that’s kind of what you’re expecting. Instead, it tastes like cornbread had a baby with a custard pie Even better days later after being chilled. Good plain, but my favorite was with a little fruit compote on top.
Thanks for sharing your recipe with us!
Thank you, Lucy, for trying this! I love sharing good food. <3