Corn Pie with Philadelphia Cream Cheese

Ingredients

• 4 cup Fresh or frozen corn kernels
• 400 ml Sweetened condensed milk (1 can)
• 400 ml Evaporated milk (1 can)
• 190 g Philadelphia cream cheese (At room temperature; 1 package)
• Salt (1 pinch)
• 3 Large eggs
• 0.5 cup Sugar (Optional, to adjust the sweetness)
• Butter (For greasing the pan; amount not specified)

Steps

1. 1

   Preheat the oven to 180 °C (350 °F). Grease a pie pan with butter.

2. 2

   Place the corn kernels, sweetened condensed milk, evaporated milk, Philadelphia cream cheese, eggs, and a pinch of salt in a blender.

3. 3

   Blend the ingredients until smooth and creamy.

4. 4

   If you prefer a sweeter pie, add the sugar and blend again for a few seconds.

5. 5

   Pour the mixture into the greased pan and level the surface with a spatula.

6. 6

   Bake for approximately 50-60 minutes, until the pie is set and the surface looks firm and golden when touched.

7. 7

   To check for doneness, insert a knife into the pie and make sure it comes out clean.

8. 8

   Remove the pie from the oven and let it cool to room temperature.

9. 9

   Then refrigerate it for at least 2 hours so it develops a better consistency.

10. 10

    Serve chilled or at room temperature.

Notes

The recipe does not specify the pan size. The sugar is optional and may be omitted or adjusted according to the desired sweetness.

Nutrition per serving

• dessert
• baked
• Mexican cuisine
• corn
• creamy
• with cream cheese
• for sharing