Best 2 Argentine Corn Pie Recipes

Argentine corn pie is a hearty and flavorful dish that is perfect for any occasion. From its origins in rural areas, this pie has become a beloved favorite throughout Argentina and beyond. With its combination of creamy corn filling, tender dough, and savory toppings, it's no wonder why this traditional recipe has stood the test of time. Whether you're looking for a delicious meal to feed your family or a comforting dish to share with friends, Argentine corn pie is sure to satisfy. In this article, we'll delve into the secrets of making the perfect Argentine corn pie, exploring different variations and providing step-by-step instructions to guide you through the process. So grab your apron and get ready to embark on a culinary adventure with us as we learn how to craft this classic dish.

Here are our top 2 tried and tested recipes!

ARGENTINE CORN PIE

Argentine Corn Pie image

My dad's wife taught me how to make this recipe and it's always a big success! People just love the soft white sauce. It's specially good to use that frozen corn in the back of the freezer!

Provided by Carol C

Categories World Cuisine Recipes Latin American South American Argentinian

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 egg
2 cups frozen corn
1 tablespoon vegetable oil
¾ cup onion, chopped
2 cups milk
¼ cup cornstarch
¼ cup butter
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

Nutrition Facts : Calories 287.6 calories, Carbohydrate 27.1 g, Cholesterol 66.6 mg, Fat 17.8 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 7.1 g, Sodium 347.9 mg, Sugar 5.1 g

SPINACH CORN PIE

Spinach Corn Pie image

This recipe is an adaptation of Argentine Spinach Pie from the More with Less Cookbook. The original recipe is made with swiss cheese and no corn, but I love corn and spinach together, so I added it in here. I also prefer the cheddar-jack combination for the cheese.

Provided by pattikay in L.A.

Categories Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 double crust pie crust, unbaked
1 1/2 cups frozen spinach, thawed
1/2 cup corn kernel
2 tablespoons olive oil
3 -4 tablespoons chopped onions
1/4 teaspoon nutmeg
1 teaspoon oregano
1/2 teaspoon salt
pepper
2 beaten eggs
1 cup grated cheddar cheese or 1 cup monterey jack and cheddar cheese blend

Steps:

Line 9-inch pie plate with crust, prick with a fork.
Saute onion in oil till tender.
In a large bowl, mix spinach, corn, sauteed onion, seasonings, eggs and cheese.
Pour spinach mixture into pie shell.
Cover with top crust and seal, poke a few holes to vent steam.
Bake at 350 for 30-40 minutes.

Nutrition Facts : Calories 724.9, Fat 50.4, SaturatedFat 15.7, Cholesterol 135.4, Sodium 1033.2, Carbohydrate 51, Fiber 4, Sugar 1.4, Protein 18.9

Tips:

Choose the right corn: Fresh corn on the cob is best, but you can also use frozen or canned corn. If using frozen corn, thaw it completely before using. If using canned corn, drain and rinse it well.
Use a good quality cheese: A sharp cheddar or Monterey Jack cheese is a good choice for this recipe. You can also use a blend of cheeses, such as mozzarella and Parmesan.
Don't overcook the corn: The corn should be cooked until it is tender but still has a slight crunch. Overcooked corn will be mushy.
Let the pie cool slightly before serving: This will help the pie to set and make it easier to slice.

Conclusion:

Argentine corn pie is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own tastes. Serve this comforting and flavorful pie with a side salad or soup for a complete meal.