Wednesday, October 19, 2011

What's Cooking Wednesday - Pastel de Elote

Thanks to Mike Befeler for his post yesterday. Life certainly is a balancing act. 

Once a month a group of neighbors (the ROMEOs, which stands for "Retired Old Men Eating Out") has a pot-luck supper where the spouses of said Old Men are invited to attend. I wonder if it's because some (not all, to be fair) of these men like that the wives often do the cooking.

At any rate, there was a chili theme last month, and there were the usual side dishes, but one stood out for me. I asked the woman, Sally Parda, if she'd mind sharing, and she gladly agreed. She pointed out that she adapted a cookbook recipe, and I've included her modifications. I made it according to the directions, and it was just as yummy as the one she brought. And it's one of those, "toss everything into a bowl, mix, and bake recipes, so it goes together quickly.

Pastel de Elote (Mexican Corn Pie)


3 Large Eggs
1 8 3/4 -oz can cream style corn
1 10-oz package frozen corn, thawed and drained. (I just dumped it onto several layers of paper towels to thaw. If you're pressed for time, run it under hot water, then drain.)
1/2 cup butter, melted
1/2 cup yellow corn meal
1 cup sour cream (8oz) or 8oz Greek yogurt (my market sells the Greek yogurt in 6 oz containers, so I made up the difference with the sour cream)
4 oz shredded Monterey Jack Cheese
4 oz shredded sharp Cheddar cheese
     Our market sold a shredded "Mexican" mix of jack and cheddar, so I used that.
1 4-oz can chopped mild green chiles
1/2 tsp salt


Grease a 10" pie plate or iron skillet* with shortening, or spray with a non-stick spray.

In a large bowl, beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into greased pan.

Bake uncovered at 350 degrees for 1 hour. It's done when the custard has set. Insert a knife about 1/3 out from the center. If it's clean, it's done.

*Note: If using the iron skillet, place in oven while it is preheating...makes the outside crust crispier.

Sally's modifications: Instead of the corn meal, she used a box of Krusteaz Honey Corn Bread mix leaving out the salt. She also did not have the frozen corn to add to the mix, so she left it out.

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Jessica R. Patch said...

That looks amazing! I'm printing this one out. I bet it would go great with Taco soup too.

Jan Morrison said...

I'm going to try this too, but I'm going to use fresh corn that I scrape off the cobs. We have several from our last weeks CSA box of vegies and this will be a perfect way to use them! Thanks...I love anything with a Mexican flavour!

Evelyn David said...

This recipe looks really good. I'm going to give it a try.

Janet Johnson said...

Looks yummy! Thanks for sharing. :)

Juanita Olson said...

Fantastic! I once had a neighbor who made this and it was great. Never got around to asking for the recipe. Thanks!

Karen C said...

This sounds really good. I get so frustrated because no one in my family likes/appreciates corn! I'm still saving the recipe and I will find a way to use it!! Thanks, Terry

Terry Odell said...

Janet, Juanita, Karen. Happy to share. I might not have tried this but for the fact that I'd tasted it at the pot luck. And we've been enjoying it--with just the two of us here, we've had plenty of leftovers. It reheats in the microwave very nicely.