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Yelapa-Style Sweet Corn Pie
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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
teaspoon vanilla extract
Directions
-
01Heat the oven to 375°F with a rack in the middle position. In a medium bowl, whisk together the flour and ¼ teaspoon of the salt, then make a well in the center; set aside.
-
02In a small saucepan, combine the butter, shortening and ¼ cup water. Bring to a simmer over medium-high, stirring to melt the solids. As soon as they’re melted and the mixture is simmering, pour it into the well of the dry ingredients. Working quickly, stir with a silicone spatula until the dry ingredients are evenly moistened and without any dry patches; the dough will be very soft and resemble wet mashed potatoes. Turn it out onto a large sheet of plastic wrap and, using your hands, form it into a 6- to 8-inch disk.
-
03Cover the dough disk with another large sheet of plastic wrap and, using a rolling pin, roll it into a 12-inch round of even thickness. Peel off the top sheet of plastic. Using the bottom sheet, carefully flip the round into a 9-inch pie plate, centering it as best you can. Ease the dough, still on the plastic, into the corners and up the sides of the pie plate. Carefully peel off the plastic. If needed, patch any tears in the dough. Trim the excess dough and flute or crimp the edge. Carefully line the dough with a large sheet of foil, gently pressing it into the corners and up the sides, then fill with about 2 cups pie weights.
-
04Bake until the dough is set, about 20 minutes. Carefully lift out the foil with weights, then prick the pie shell all over with a fork to deflate any air bubbles and prevent additional ones from forming. Bake until the shell is lightly browned, another 12 to 15 minutes. Transfer to a wire rack and let cool. Reduce the oven to 325°F.
-
05In a blender, combine the corn, milk, eggs, sugar and cornstarch. Blend until smooth, about 1 minute. Set a fine-mesh strainer over a large bowl. Pour the puree into the strainer and press on the solids with a silicone spatula to extract as much liquid as possible; discard the solids. Stir in the lemon juice, vanilla and remaining ¼ teaspoon salt, then pour the mixture into the pie crust. Bake until the filling jiggles only slightly when the pie is gently shaken, 55 to 60 minutes.
-
06Cool completely on a wire rack. Serve at room temperature or refrigerate for about 2 hours (cover if refrigerating longer) and serve chilled.
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Reviews
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.
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
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.
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!
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