Yelapa-Style Sweet Corn Pie (Pay de Elote)

Ingredients

• 1.25 cup all-purpose flour (For the crust)
• 2 tbsp granulated sugar (For the crust)
• 0.25 tsp fine salt (For the crust)
• 6 tbsp unsalted butter (Melted and slightly cooled; for the crust)
• 2 tbsp water (For the crust; add only as needed to bring the dough together)
• 4 cup corn kernels (Fresh or frozen; if using thawed frozen corn, pat it thoroughly dry)
• 1 can sweetened condensed milk (Use one standard 14-ounce can)
• 1 can evaporated milk (Use one standard 12-ounce can)
• 3 large eggs (Edible weight without shells)
• 2 tbsp unsalted butter (Melted; for the filling)
• 1 tsp vanilla extract (For the filling)
• 0.5 tsp ground cinnamon (Optional garnish or flavoring)

Steps

1. 1

   Heat the oven to 350°F (180°C). Lightly grease a 9-inch pie plate.

2. 2

   Make the crust. In a bowl, stir together the flour, sugar, and salt. Add the melted butter and mix until the flour is evenly moistened and the mixture forms a soft dough. Add the water only if needed.

3. 3

   Transfer the dough to the prepared pie plate. Press it firmly and evenly over the bottom and up the sides of the plate, creating a compact, level crust. Set aside while preparing the filling.

4. 4

   Add the corn kernels to a blender. Blend until the corn is broken down into a fairly smooth pulp, stopping to scrape the sides as needed.

5. 5

   Pour the corn pulp through a fine-mesh strainer set over a bowl. Press firmly on the pulp with a spatula or the back of a spoon to extract as much liquid and flavor as possible. Discard the solids.

6. 6

   Return the strained corn liquid to the blender. Add the condensed milk, evaporated milk, eggs, melted butter, and vanilla. Blend until smooth and fully combined.

7. 7

   Pour the filling into the crust. If using cinnamon, sprinkle it lightly over the surface.

8. 8

   Bake until the filling is set around the edges and only the center has a slight jiggle, about 75 to 90 minutes. The crust should be lightly golden. If the crust browns too quickly, loosely cover the rim with foil.

9. 9

   Transfer the pie to a rack and cool completely in the pan. Serve at room temperature or chilled. For the cleanest slices, refrigerate the cooled pie before cutting.

Notes

The source states that either white or yellow corn may be used, with white preferred for a paler filling. Fresh or frozen kernels work; thawed frozen corn should be patted dry. Press the corn pulp firmly in the strainer to remove excess moisture. Serve at room temperature or chilled. The crust has its best texture within 24 hours of baking; leftovers may be refrigerated for up to three days.

Nutrition per serving

• dessert
• pie
• baked
• Mexican-inspired
• vegetarian
• make-ahead
• corn
• family-style