Pastel de Elote — Mexican Corn Pie
yield: 8
total time: 45 minutes
Ingredients
- 3 large eggs
- 8 3/4 ounces cream style corn
- 10 ounces frozen corn thawed & drained
- 1/2 cup butter melted, 1 stick
- 1/2 cup yellow cornmeal
- 1 cup sour cream 8 oz.
- 4 ounces Monterey Jack cheese cut in 1/2” cubes
- 4 ounces green chilies chopped mild
- 1/2 teaspoon salt
- 1/4 teaspoon worcestershire sauce
- 1/4 red pepper chopped, this was my addition as I had some on hand and thought they’d add a little color and additional flavor
Nutrition
- Calories : 340 calories
- Carbohydrate : 25 grams
- Cholesterol : 135 milligrams
- Fat : 24 grams
- Fiber : 2 grams
- Protein : 9 grams
- SaturatedFat : 14 grams
- Sodium : 450 milligrams
- Sugar : 5 grams
Thank you for visiting our website. Hope you enjoy Pastel de Elote — Mexican Corn Pie above. You can see more 18 mexican corn pie recipe Unleash your inner chef! to get more great cooking ideas.