Mexican Street Corn Pie

Recipe by The Gourmet RD

It’s all of the things you expect from street corn: fresh, heirloom sweet corn, garden jalapenos and cilantro, crumbly Mexican queso fresco, chilli powder and tart lime juice. All in pie form.

Ingredients

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

Method

1. Preheat oven to 400 degrees. Grease a deep-dish pie pan and set aside. 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. In a large bowl, mix corn, milk, eggs, breadcrumbs, chilli 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.
   
   In a small bowl, mix together melted butter, breadcrumbs, cheese and cilantro. Once the 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.

View the recipe instructions at The Gourmet RD