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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.
grams (1½ cups) all-purpose flour
teaspoon table salt, divided
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