Mexican Corn Pie Recipe

Mexican Corn Pie
Pastel de Elote

Mexican Corn Pie is one of my all-time favorite quick weeknight meals. It's the dish I turn to when I want the flavor of chile rellenos, without all the fuss.

I came across the recipe years ago in the Colorado Cache Cookbook (1978). Those Junior League ladies knew how to cook! The recipe selections represent classic entertaining fare from the 1970s--from Ham Balls and Curried Chicken Crepes, to Potato Chip Cookies and Cheesecake Supreme, with a taste of Daddy's Venison Chili and Elk Salami thrown in-between. My mother-in-law swears by their Roast Beef Perfection technique (see below), which guarantees any size standing rib roast "will be a juicy medium-rare and perfect every time."

While I usually bake the corn pie in a 10" pie plate, for larger groups I prefer smaller ones made in muffin tins. These individual pies are easier to serve, either as the main course, or as a side dish. Topped with warm red or green salsa, these golden gems are perfect for a weekend brunch or casual luncheon. Add a salad and you have a quick and very satisfying casual weeknight dinner for your family.  

Sliced green chiles make a fun and tasty topping.

For individual servings for a brunch or luncheon, use a large muffin tin.

One bowl mixing for easy clean-up!

Mexican Corn Pie (Pastel de Elote)
from the Colorado Cache Cookbook
by the Junior League of Denver
Serves 8

Printable recipe

3 large eggs
1 8-3/4 ounce can cream style corn
1 10-ounce package frozen corn, thawed and drained
1/2 cup butter, melted
1/2 cup yellow cornmeal
8 ounces sour cream
4 ounces Monterey Jack cheese, cut into 1/2-inch cubes
4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes
1 4-ounce can chopped mild green chiles*
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Great a 10-inch pie plate generously with cooking spray. In a large bowl, beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into pie plate and bake uncovered at 350°F for about 20 minutes, until golden.

The pie may be baked and then kept in the refrigerator for up to 3 days. Reheat refrigerated pie at 350°F for about 20 minutes. It may also be frozen after baking and kept frozen for up to 3 months. Thaw and reheat at 350°F for about 20 minutes.

To make individual servings, grease muffin tins and fill 2/3 full. Bake for 12-15 minutes, until knife inserted in center is clean when removed.  Serve warm, or store in airtight container and freeze for up to 3 months.

I like to serve the corn pie with warm red and green salsas and a side salad.

*During Hatch chile season I often substitute the milder canned green chiles for a can of the spicier Hatch green chiles.

Just in case you're a meat loving standing rib roast fan, here's their technique.

Roast Beef Perfection
from the Colorado Cache Cookbook

1 standing rib roast, any size

Start at 3:00 p.m. Preheat oven to 375°F. Place roast in oven and cook 1 hour. Turn oven off.
Keep the oven door closed!

45 minutes before serving, turn the oven to 300°F. The temperatures given are for sea level cooking. For high altitude cooking, add 25 degrees to each temperature.

Note:  Cooked this way, the roast beef will be a juicy medium-rare and perfect every time.

How's that for confidence? And they even give directions for sea level cooking!