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Mexican Street Corn Pie brings all the flavors of elote into cozy baked form. It combines tender sweet corn, bright lime, and smoky chili nestled with creamy cheese for a perfect anytime crowd-pleaser.
This pie was born from my obsession with street corn after a summer trip to Mexico City, and every time I make it, friends circle back for second helpings. I first made this when corn was overflowing at the farmer's market and the lime zest made the whole kitchen sunny and fresh. Now, my family asks for it whenever we grill outside.
Ingredients
- Butter or oil: Gives moisture and helps the pie come out golden
- Yellow onion, finely diced: Brings sweetness and depth especially when cooked gently
- Jalapeno: For a little kick of heat, choose a firm green one for best flavor
- Garlic: Make sure it is fresh for the most aromatic results
- Sweet corn: Fresh ears are best when in season but frozen works well
- Lowfat milk: Helps keep the pie light but creamy
- Eggs: Are the binder to help set the pie just like a quiche
- Panko breadcrumbs: Add a light crisp texture and help the filling hold together
- Chili powder: Choose a good-quality one for smokiness
- Coarse salt: Rounds out all the flavors
- Ground black pepper: For sharp contrast
- Zest of lime: Gives fragrance and brightness
- Fresh cilantro: For that essential herby pop
- Shredded cheese (sharp cheddar or Mexican blend): Adds melty richness
- Queso fresco: Tangy and crumbly for classic Mexican flair
- Topping items—Butter: For richness in the crunchy crust
- More panko and cheese: For that broiled finish
- Cilantro: For a last hit of freshness
Instructions
- Prepare the Pie Pan:
- Preheat your oven to 400 degrees. Grease a deep-dish pie pan thoroughly with butter or oil to ensure easy removal after baking.
- Cook the Aromatics:
- Heat oil in a medium skillet over medium heat until shimmering. Add the diced onion and jalapeno then stir constantly. Cook for about three to four minutes until everything softens and fills the kitchen with a sweet and spicy aroma. Stir in the minced garlic and cook just until you smell it about thirty to sixty seconds. Immediately take off the heat to avoid burning the garlic.
- Mix the Filling:
- In a large mixing bowl, combine the cooked corn with milk and eggs. Whisk until the eggs are fully blended. Add in panko breadcrumbs, chili powder, salt, pepper, and freshly grated lime zest. Stir really well so every kernel of corn is coated in the mixture.
- Fold in Cheese and Herbs:
- Gently fold in the chopped cilantro, both kinds of cheese, and the sautéed onion and jalapeno mixture from the skillet. Make sure the cheese is spread evenly throughout the batter for even flavor and texture.
- Bake the Pie:
- Pour the mixture into your prepared pie pan and smooth the top. Place on the center oven rack and bake for thirty five to forty minutes. The filling will be set firm and just turning golden around the edges.
- Make the Topping:
- While the pie bakes, stir melted butter, panko, more shredded cheese and chopped cilantro together in a small bowl. This topping will give you that signature street corn crunch and flavor.
- Broil the Topping:
- Once the pie is golden and firm, carefully sprinkle the topping evenly over it. Change the oven setting to low broil and return the pie to the oven just for two minutes. Watch closely until the top turns bubbly and just browned. Take out immediately to prevent burning. Let the pie rest for about ten minutes. This makes slicing easier and holds in all those flavors.
Corn is my favorite ingredient here. When it is peak season and extra sweet each bite feels like summer on a fork. My little one loves helping to crumble the queso fresco and sprinkle cilantro before serving which has become our kitchen ritual.
Storage Tips
Store leftover pie slices in a lidded container in the fridge for up to three days. When reheating use the oven to restore the crispy topping rather than the microwave. You can wrap pieces in foil and warm at 350 degrees for about fifteen minutes until hot through.
Ingredient Substitutions
If you are out of queso fresco try feta or ricotta salata for a similar salty flavor. You can use frozen corn no need to thaw. For a spicier pie gently fold in a finely diced red chili. Gluten-free panko works for those avoiding wheat.
Serving Suggestions
Top each slice with a dollop of sour cream and a squeeze of fresh lime juice right before serving. I like adding thinly sliced radishes or avocado fans to make it extra pretty for parties. Goes well with grilled meats or alongside a big green salad.
Cultural Notes
Mexican street corn called elote is usually served on the cob with mayonnaise cheese lime and chili. This pie version captures all those flavors in a shareable feast that works well year-round. It is often a hit at summer picnics when corn is at its sweetest.
Seasonal Adaptations
Swap in roasted poblanos for jalapeno during late summer. Add extra lime zest and juice in winter for brightness. Use canned corn if fresh is scarce. Mexican Street Corn Pie is easy to flex with what you have in your fridge. The only thing you really need is that hit of chili lime and cheese to transport you right to a bustling street market.
Success Stories
Last Thanksgiving I brought this pie as a quirky side and it disappeared before the turkey. I have shared this recipe with friends who now make it their own swapping cheeses or spicing it up with smoked paprika. Every time someone takes a bite and says it tastes just like being on vacation I know it is a keeper.
Freezer Meal Conversion
If you want to freeze this pie for later bake as directed and let it cool completely. Wrap tightly in several layers of foil and freeze for up to two months. Let it thaw fully in the fridge and then reheat uncovered in a 350 degree oven to restore its best texture. Sprinkle on a fresh batch of topping and broil for that irresistible finish.
I learned very early on to use fresh lime zest and not to skip the broil step. That little bit of time under the broiler transforms the topping and makes this dish unforgettable.
Recipe FAQs
- → What makes this pie taste like Mexican street corn?
Classic ingredients such as sweet corn, chili powder, lime zest, and queso fresco capture the vibrant sweet, spicy, and tangy flavors of traditional street corn.
- → Can I use frozen or canned corn?
Fresh corn is best, but frozen or drained canned corn will also work. Just ensure excess moisture is removed for best texture.
- → How spicy is the finished dish?
The jalapeno adds mild heat, which can be adjusted by using more or less, or removing the seeds for a milder flavor.
- → Can I make it ahead?
Yes, bake and cool the pie, then cover and refrigerate. Add the topping and broil just before serving to keep it crisp.
- → What cheeses work well in this pie?
A mix of cheddar, Mexican blend, and queso fresco delivers both meltiness and authentic flavor. Other mild melting cheeses may also be used.
- → How should leftovers be stored?
Keep covered in the refrigerator for up to three days. Reheat slices in the oven to retain their crisp topping.