Corn Pie

Pastel de Elote also called Tarta de Maz

I only recently learned about corn pie and wanted to try it, so Adriana agreed to make one for me.  I like it!

The ingredients are:

5 ears of uncooked fresh corn, striped

3 eggs

1 can of evaporated milk

1 cup sugar

1 t each of baking powder and salt

250gm (8 to 10 ounces) queso fresco (see note below)

The corn is  ground in a blender along with the eggs.

Adriana beaks up the cheese, then stirs in the evaporated milk, sugar, baking powder and salt before pouring in the corn and egg mixture.

After mixing well, she pours the batter into a well buttered pan.

25 to 30 minutes in a 350 oven.

Here it is turned on a plate with my sample cut out. Very good.

Queso fresco is not widely available outside Mxico. In the USA it can be found in some Mexican markets and some Wal-Mart stores.  Mild, unflavored feta cheese is a usable substitute.

Adriana has made a plain corn pie to which many extras could be added, such as grated onion, bits of cooked bacon or sausage, chopped ham, diced chiles, etc.

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