Savory Mexican Corn Bake
This delicious Savory Mexican Corn Bake, also known as Pastel de Elote, is a delightful dish that boasts a medley of flavors and textures. With a rich combination of sweet corn, creamy cheeses, and a hint of spice from green chilies, this bake is perfect as a hearty main lunch dish or as a delightful side for dinner. Pair it with your favorite chili, enchiladas, or refined Mexican recipes for a delightful Mexican feast. Its versatility ensures it’s a favorite at any gathering, and it keeps well in the fridge or freezer for future meals. Enjoy this easy-to-make comfort food that brings a taste of Mexico right to your table!
N/A
Servings
300
Calories
12
Ingredients
Ingredients
shortening
to grease (for greasing pie plate)
large eggs
3 (beaten)
cream-style corn
1 (8 3/4 ounce) can (ready to use)
frozen corn
1 (10 ounce) package (thawed and drained)
butter
1/2 cup (melted)
yellow cornmeal
1/2 cup (ready to use)
sour cream
1 cup (ready to use)
Monterey Jack cheese
4 ounces (cut into 1/2 inch cubes)
sharp cheddar cheese
4 ounces (cut into 1/2 inch cubes)
chopped mild green chilies
1 (4 ounce) can (ready to use)
salt
1/2 teaspoon (ready to use)
Worcestershire sauce
1/4 teaspoon (ready to use)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Generously grease a 10-inch pie plate with shortening to prevent sticking.
3
In a large mixing bowl, crack the eggs and beat them well until frothy.
4
To the beaten eggs, add the cream-style corn, thawed and drained frozen corn, melted butter, yellow cornmeal, sour cream, cubed Monterey Jack cheese, cubed sharp cheddar cheese, chopped mild green chilies, salt, and Worcestershire sauce. Mix everything thoroughly until well combined.
5
Pour the mixture evenly into the prepared pie plate.
6
Bake uncovered in the preheated oven for about one hour, or until the top is golden brown and a knife inserted in the center comes out clean.
7
Once baked, allow the pie to cool slightly before slicing. Serve warm.
8
To store leftovers, you can refrigerate the baked pie for up to 3 days and reheat at 350 degrees for about 20 minutes.
9
For long-term storage, this corn bake can also be frozen after baking. It can be kept frozen for up to 3 months. When ready to enjoy, thaw completely before reheating at 350 degrees for about 20 minutes.
Nutrition Information
16g
Fat
27g
Carbs
10g
Protein
3.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mexican Corn Bake?
Savory Mexican Corn Bake, also known as Pastel de Elote, is a flavorful dish combining sweet corn, creamy cheeses, and mild green chilies.
What is the alternative name for this dish?
This dish is also commonly known as Pastel de Elote.
Is this corn bake a main dish or a side dish?
It is versatile enough to be served as a hearty main lunch dish or as a side for dinner.
How many calories are in a serving of Savory Mexican Corn Bake?
There are 300 calories per serving.
What is the fat content per serving?
The dish contains 16g of fat per serving.
How many carbohydrates are in this recipe?
There are 27g of carbohydrates per serving.
What is the protein content of the corn bake?
Each serving provides 10g of protein.
How much sugar is in the Savory Mexican Corn Bake?
The recipe contains 3.25g of sugar per serving.
What oven temperature is required for baking?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking dish should I use?
You should use a 10-inch pie plate.
How should I prepare the pie plate to prevent sticking?
Generously grease the 10-inch pie plate with shortening.
How many eggs are needed for this recipe?
The recipe requires 3 large eggs.
What types of corn are used in this bake?
The recipe uses one 8 3/4 ounce can of cream-style corn and one 10 ounce package of frozen corn.
How should the frozen corn be prepared?
The frozen corn should be thawed and drained before being added to the mixture.
What types of cheese are included in the recipe?
The recipe calls for Monterey Jack cheese and sharp cheddar cheese.
How should the cheese be cut before mixing?
Both the Monterey Jack and sharp cheddar cheese should be cut into 1/2 inch cubes.
Are the green chilies used in this recipe spicy?
The recipe uses mild chopped green chilies to provide a hint of spice without being overly hot.
What liquid ingredients are added to the beaten eggs?
Melted butter, sour cream, and Worcestershire sauce are mixed with the beaten eggs.
How long does the dish need to bake?
The corn bake needs to be baked uncovered for about one hour.
How can I tell when the corn bake is done?
It is done when the top is golden brown and a knife inserted in the center comes out clean.
Should I serve the dish immediately after baking?
It is best to allow the pie to cool slightly before slicing and serving it warm.
How long can I store leftovers in the fridge?
Leftovers can be refrigerated for up to 3 days.
Can I freeze Savory Mexican Corn Bake?
Yes, this dish can be frozen for up to 3 months after it has been baked.
How do I reheat the corn bake from the refrigerator?
Reheat at 350 degrees Fahrenheit for approximately 20 minutes.
How do I reheat the dish from the freezer?
Thaw the dish completely before reheating it at 350 degrees Fahrenheit for about 20 minutes.
What dishes pair well with Mexican Corn Bake?
It pairs well with chili, enchiladas, or other refined Mexican recipes.
Is this recipe considered vegetarian?
Yes, this recipe is tagged as vegetarian.
What gives the corn bake its structure?
The combination of beaten eggs, yellow cornmeal, and baked cheeses provides the structure for the dish.
Does this recipe use any seasonings?
Yes, it uses salt and Worcestershire sauce for seasoning.
Is Savory Mexican Corn Bake difficult to make?
No, it is described as an easy-to-make comfort food recipe.