Mexican Street Corn Pie (Print Version)
Sweet corn, jalapeno, cheese, and lime zest in a golden pie, finished with crisp topping.
# Ingredients:
→ Pie Base
01 -
1 tablespoon unsalted butter or neutral oil
02 -
1 small yellow onion, finely diced
03 -
1 medium jalapeño pepper, finely diced
04 -
2 to 3 cloves garlic, peeled and minced
05 -
5 cups cooked sweet corn kernels (from about 6 to 7 ears of corn)
06 -
2/3 cup lowfat milk
07 -
3 large eggs
08 -
1/4 cup panko breadcrumbs
09 -
1 tablespoon chili powder
10 -
1 teaspoon coarse kosher salt
11 -
1/2 teaspoon ground black pepper
12 -
Zest of 2 medium limes
13 -
1/4 cup fresh cilantro, finely chopped
14 -
1 cup shredded sharp cheddar cheese or Mexican blend cheese
15 -
1 cup queso fresco cheese, crumbled
→ Topping
16 -
2 tablespoons unsalted butter, melted
17 -
1/4 cup panko breadcrumbs
18 -
1/4 cup shredded sharp cheddar cheese or Mexican blend cheese
19 -
2 tablespoons fresh cilantro, chopped
# Steps:
01 -
Preheat the oven to 400°F. Lightly grease a deep-dish pie pan and set aside.
02 -
In a medium skillet over medium heat, warm butter or oil. Add the diced onion and jalapeño; cook for 3 to 4 minutes until softened. Add the minced garlic and sauté for 30 to 60 seconds, just until fragrant. Remove skillet from heat.
03 -
In a large mixing bowl, combine cooked corn kernels, lowfat milk, eggs, panko breadcrumbs, chili powder, kosher salt, black pepper, and lime zest. Mix thoroughly until fully incorporated.
04 -
Fold in the fresh cilantro, both cheeses, and the sautéed onion, jalapeño, and garlic mixture into the corn blend. Stir gently until evenly combined.
05 -
Transfer the mixture to the prepared pie pan. Place in the oven and bake for 35 to 40 minutes, until the filling is set and lightly golden.
06 -
While pie bakes, in a small bowl mix melted butter, panko breadcrumbs, shredded cheese, and chopped cilantro until combined.
07 -
Once the pie is set, evenly sprinkle the topping over the surface. Reduce oven to a low broil. Return pie to oven and broil for 2 minutes, watching closely, until the topping is golden brown and bubbling.
# Notes:
01 -
For best results, use fresh sweet corn when in season. If unavailable, frozen corn can be substituted after thorough thawing and draining.