I grew up in the country, and corn was a staple in our garden and on our table. I’ve loved corn in all its’ forms ever since. Freshly cooked corn on the cob, creamed corn (my favorite rendition is my Poblano Creamed Corn recipe,) cornbread, grits, and the list goes on. But one thing I had never had was a sweet corn pie until I went to Guatemala recently. It was so delicious that I knew I had to try to imitate it. After a couple of attempts, I’m pretty happy with this version, and I hope you will be too.
Fruits and Corn Dishes in Guatemala
Let me tell you, Guatemalans are my peeps, they love corn as I do. They have atol de elote (a corn beverage,) pies, tortillas and so much more. Every bit of produce I tried was so sweet and delicious (thank you for introducing me to pepitoria!) The mangoes alone were worth a trip to the Central Market, but I was overwhelmed by the variety and perfection of the different fruits. More on all of that in a later post, as this is about corn!
I had a really nice, moist corn cake while at the central market, but for me, the highlight was a corn pie with a sweet sauce, like a thinned down sweetened condensed milk (that’s the closest I could figure out, so that’s what I went with.) It was served warm, and crustless, like a crustless custard pie, so my version is the same. You certainly could use a pie crust if desired. After I had to have a warm slice, I refrigerated the pie and loved it just as much cold as I do served warm.
Sweet Corn Pie
The pie is basically a custard pie, with corn used as a sweetener and to give it body. For this sweet corn pie, I used three average-sized ears of corn on the cob and cut the kernels off with a sharp knife. Cut them over a large round plate with a rim to help collect the “milk” from the cob. I try to not cut the corn so that the kernels are fully intact. I cut them as I would to make creamed corn. That is to say, I try to cut them so that you’re getting 80% of the kernel. Doing this leaves the bottom of the kernel on the cob. Then, using the back of the knife, go down the cut surface of the cob and scrape off the remaining milk (see, you learned a trick to make creamed corn!) Collect everything until you get about 2 cups of kernels (the rule of thumb is about 3/4 cup per cob, but that’s going to vary according to the corn varietal and the time of year. I used younger corn, so the kernels weren’t huge. Save anything remaining after you get to 2 cups for garnish. Use a food processor on the kernels (along with the milk) to form a “corn slushy” which I added to the other ingredients before baking.
I had an amazing time in Guatemala, and I plan on visiting again soon. This is a simple pie to make and I believe you’ll love it. I also want you to perhaps consider a visit to Guatemala. You’ll be glad you did.
As always, I hope you enjoy!Print