Mexican Corn Pie (Pastel De Elote) Recipe

Name: Mexican Corn Pie (Pastel De Elote)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Grease a 10 inch pie plate generously with shortening.
2
In a large bowl, beat eggs.
3
Add remaining ingredients and stir until thoroughly mixed.
4
Pour into pie plate and bake uncovered at 350 degrees for about one hour.
5
The pie may be baked and kept in the refrigerator for up to 3 days.
6
Reheat refrigerated pie at 350 degrees for about 20 minutes.
7
The pie may also be frozen after baking and kept frozen for up to 3 months.
8
Thaw and reheat at 350 degrees for about 20 minutes.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Corn Pie (Pastel De Elote) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Corn Pie (Pastel De Elote)

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