Pastel De Elote Mexican Corn Pie Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Steps:

• Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
• In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
• Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.