Best 4 Mexican Corn Pie Pastel De Elote Recipes
Pastel de Elote, also known as Mexican corn pie, is a delightful dish that marries the flavors of sweet corn, creamy cheese, and savory spices. This traditional Mexican dish can be found in many homes and restaurants across the country. Whether it's served as a main course, a side dish, or even as a snack, Pastel de Elote is sure to captivate your taste buds. This article will guide you through the process of creating a delicious and authentic Pastel de Elote, so you can enjoy this flavorful dish in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
PASTEL DE ELOTE (MEXICAN CORN CAKE)
A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.
Provided by Elva_Adriana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
- Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
- Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
- Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
- Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g
MEXICAN CORN PIE (PASTEL DE ELOTE)
This can be served as a main luncheion dish or as a side dish for dinner. This is great with chilli, or enchilladas, or any mexican dish. Enjoy! Prep time is approximate.
Provided by keen5
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 10 inch pie plate generously with shortening.
- In a large bowl, beat eggs.
- Add remaining ingredients and stir until thoroughly mixed.
- Pour into pie plate and bake uncovered at 350 degrees for about one hour.
- The pie may be baked and kept in the refrigerator for up to 3 days.
- Reheat refrigerated pie at 350 degrees for about 20 minutes.
- The pie may also be frozen after baking and kept frozen for up to 3 months.
- Thaw and reheat at 350 degrees for about 20 minutes.
PASTEL DE ELOTE (MEXICAN CORN PIE)
Steps:
- # 1 Grease a 10 inch pie plate generously with shortening. # 2 In a large bowl, beat eggs. # 3 Add remaining ingredients and stir until thoroughly mixed. # 4 Pour into pie plate and bake uncovered at 350 degrees for about one hour. # 5 The pie may be baked and kept in the refrigerator for up to 3 days. # 6 Reheat refrigerated pie at 350 degrees for about 20 minutes. # 7 The pie may also be frozen after baking and kept frozen for up to 3 months. # 8 Thaw and reheat at 350 degrees for about 20 minutes.
TORTA DE ELOTE
Every family in Mexico has its own version of this traditional soft corn bread. The classic recipe here is my favorite. Enjoy it as is, or experiment with sweet and savory versions by adding dried fruit or chopped jalapeños. Top sweeter versions with Creamed Rajas (page 188); savory versions are great with salsas. No matter how you make it, this Mexican delight is a perfect side for carne asada.
Yield serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Grease a 9 x 13-inch glass baking dish with the melted butter. Using an electric mixer, beat the 12 tablespoons butter and the sugar until pale and fluffy. Add the egg yolks, one at a time, blending well after each addition. Set aside, still in the mixer bowl.
- Combine half of the corn kernels and half of the milk in a blender and puree to make a coarse creamy mixture. Transfer it to a large bowl. Repeat with the remaining corn and milk.
- Mix the flour, baking powder, and salt in a small bowl.
- Alternate adding the corn puree and the flour mixture to the butter mixture, mixing well after each addition. Transfer the mixture to a large bowl.
- Using a clean electric mixer, whip the egg whites on high speed to form stiff peaks. Gently fold the egg whites into the corn mixture. Transfer the batter to the prepared baking dish, and bake for 1 hour and 20 minutes, or until the top is golden brown and a tester inserted into the center comes out clean. Let the corn bread cool slightly. Then cut it into squares and serve warm.
Tips:
- To ensure a smooth and creamy filling, use fresh corn kernels and blend them until they reach a puree-like consistency.
- Do not overmix the corn mixture, as this can result in a tough and dense texture. Mix just until the ingredients are well combined.
- Feel free to experiment with different types of cheese. A blend of cheddar, mozzarella, and Parmesan provides a classic flavor combination, but you can also try Mexican cheese blends or queso fresco for a more authentic taste.
- For a crispy crust, pre-bake the pie crust before filling it. This will help prevent the crust from becoming soggy.
- Allow the pie to cool slightly before slicing and serving. This will help the filling set and prevent it from becoming runny.
Conclusion:
Mexican corn pie, also known as pastel de elote, is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy corn filling, crispy crust, and cheesy topping, it's sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe to try, give Mexican corn pie a try. You won't be disappointed!
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