Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

This unique custard pie pairs the delicate sweetness of fresh corn with a sturdy yet flaky crust.

Yelapa-Style Sweet Corn Pie

Appears in July-August 2022

1 hour 10 minutes 25 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Yelapa-Style Sweet Corn Pie

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

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!

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.