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Mexican Street Corn Pie

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Made with sweet corn, this pie is a take on Mexican street corn and will leave you feeling so satisfied. 

Ingredients

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Pie:

  • 1 tablespoon butter or oil
  • 1 small yellow onion, finely diced
  • 1 medium jalapeno, finely diced
  • 2-3 cloves garlic, peeled and minced
  • 5 cups sweet corn (about 6-7 ears), cooked and cut off the ear
  • ⅔ cup lowfat milk
  • 3 large eggs
  • ¼ cup panko breadcrumbs
  • 1 tablespoon chili powder
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • Zest of 2 medium limes
  • ¼ cup fresh cilantro, chopped
  • 1 cup shredded sharp cheddar and/or Mexican blend cheeses
  • 1 cup queso fresco cheese, crumbled

Topping:

  • 2 tablespoons butter, melted
  • ¼ cup panko breadcrumbs
  • ¼ cup shredded sharp cheddar or Mexican blend cheeses
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Preheat oven to 400 degrees. Grease a deep-dish pie pan and set aside.
  2. In a medium skillet, heat oil. Add onion and jalapeno and saute 3-4 minutes, until soft. Add garlic and saute 30-60 seconds, until fragrant. Remove from heat.
  3. In a large bowl, mix corn, milk, eggs, breadcrumbs, chili powder, salt, pepper and lime zest. Stir together until combined. Fold in cilantro, cheeses and onion/jalapeno mixture. Pour into greased pie pan and bake 35-40 minutes, until set.
  4. In a small bowl, mix together melted butter, breadcrumbs, cheese and cilantro. Once pie is baked, sprinkle topping on pie. Turn oven to a low broil and broil pie with topping for 2 minutes, until browned and bubbly.

Notes

Serving Tip: Allow the pie to somewhat cool before slicing and serving.

Nutrition

Find it online: https://thehealthyepicurean.com/street-corn-pie/