Mexican Corn Pie Pastel De Elote Food

PASTEL DE ELOTE (MEXICAN CORN CAKE)

Ingredients:

• 8 ears sweet white corn, husked
• 1 ¾ cups softened butter, plus more for baking dish
• 5 eggs
• 1 (14 ounce) can sweetened condensed milk
• ½ cup milk
• 2 cups all-purpose flour, plus additional for dusting
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
• Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
• Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
• Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
• Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

MEXICAN CORN PIE (PASTEL DE ELOTE)

Ingredients:

• shortening, to grease pie plate
• 3 large eggs
• 1 (8 3/4 ounce) can cream-style corn
• 1 (10 ounce) package frozen corn, thawed and drained
• 1/2 cup butter, melted
• 1/2 cup yellow cornmeal
• 1 cup sour cream
• 4 ounces monterey jack cheese, cut in 1/2 inch cubes
• 4 ounces sharp cheddar cheese, cut in 1/2 inch cubes
• 1 (4 ounce) can chopped mild green chilies
• 1/2 teaspoon salt
• 1/4 teaspoon Worcestershire sauce

Steps:

• Grease a 10 inch pie plate generously with shortening.
• In a large bowl, beat eggs.
• Add remaining ingredients and stir until thoroughly mixed.
• Pour into pie plate and bake uncovered at 350 degrees for about one hour.
• The pie may be baked and kept in the refrigerator for up to 3 days.
• Reheat refrigerated pie at 350 degrees for about 20 minutes.
• The pie may also be frozen after baking and kept frozen for up to 3 months.
• Thaw and reheat at 350 degrees for about 20 minutes.

ELOTES (MEXICAN CORN IN A CUP)

Ingredients:

• 2 (15.5 ounce) cans whole kernel corn, drained
• 4 tablespoons mayonnaise, or to taste
• 4 tablespoons grated Parmesan cheese, or to taste
• 4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
• 1 lime, or more to taste

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.