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Milk Street Bowtie Yelapa-Style Sweet Corn Pie

Yelapa-Style Sweet Corn Pie

8 to 10 Servings

1 hour 10 minutes 25 minutes active, plus cooling

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We’re big fans of desserts made with sweet corn. Whether in a cake, pudding or custard, the delicate grassy notes of fresh corn pair wonderfully with sugar, eggs and dairy. This unusual pie—developed by food writer Paola Briseño-González—was inspired by the pay de elote (corn pie) sold by the slice in the beach town of Yelapa, Mexico. There, roaming vendors offer treats meant to be eaten on the spot, without the aid of utensils. Fresh corn kernels cut from peak-season just-shucked ears is, of course, best, as their flavor is sweet and texture tender; you'll need three ears to yield the 2½ cups kernels needed for the recipe. Out of season, frozen corn kernels will work, but be sure to fully thaw them before use and pat them dry with paper towels to remove excess moisture. When lining the pie plate with the rolled dough, if the dough tears, not to worry, as it’s easy to patch. To prevent shrinking and slipping during baking, the foil-lined pie shell is filled with about 2 cups of pie weights. The weights are removed after about 20 minutes, then the pie shell is returned to the oven to allow it to brown all over. Serve the pie at room temperature or chilled, with or without forks. Store leftovers in the refrigerator for up to three days.

8 to 10

Servings

Tip

Don’t be shy about pressing on the corn puree with the back of a spoon or silicone spatula to extract as much liquid—and flavor—as possible.

1 hour 10 minutes

25 minutes active, plus cooling

195 grams (1½ cups) all-purpose flour
1/2 teaspoon table salt, divided
57 grams (4 tablespoons) salted butter, cut into pieces
57 grams (¼ cup) vegetable shortening, cut into pieces
394 grams (2½ cups) corn kernels (see headnote)
1 cup whole milk
4 large eggs
107 grams (½ cup) white sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
Ingredients
  • 195

    grams (1½ cups) all-purpose flour

  • ½

    teaspoon table salt, divided

  • 57

    grams (4 tablespoons) salted butter, cut into pieces

  • 57

    grams (¼ cup) vegetable shortening, cut into pieces

  • 394

    grams (2½ cups) corn kernels (see headnote)

  • 1

    cup whole milk

  • 4

    large eggs

  • 107

    grams (½ cup) white sugar

  • 2

    tablespoons cornstarch

  • 1

    teaspoon lemon juice

  • 1
Directions

Yelapa-Style Sweet Corn Pie

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Reviews
Jay N.
August 2, 2022
Touch of Sweetness and Easy to make
Easy to make. Subtle corn flavor with hints of sweetness. Good, unique summertime potluck pie.
Lisa G.
July 6, 2022
What could be better?
I didn’t find the need to separate the solution - there really weren’t any. Crust was fabulous. The pie was even better after being in the refrigerator for a day
Katie H.
June 17, 2022
Why the hot water crust?
I wish there was more explanation of why the hot water crust. Seems like an ordinary pie crust would work just as well and be perhaps tastier? I'd like to avoid the shortening.
Jett P.
June 14, 2022
Surprisingly delicious
Creamy, light, not too sweet - everything you wish a sweet potato pie would be, but with corn instead! I used frozen corn following the notes and it cut beautifully!