Mexican Corn Pie
A cheesy, spicy Mexican-inspired corn pie with a creamy texture and bold flavors, perfect for family dinners or potlucks craving a savory, comforting dish.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat eggs; add cream-style corn, shredded Cheddar cheese, drained whole kernel corn, yogurt, cornmeal, chopped green chili peppers, salt, and Worcestershire sauce. Mix well.
- Pour mixture into a 10-inch pie plate that has been sprayed with nonstick cooking spray.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cover and freeze until ready to use.
- Reheat, covered and thawed, at 350°F (175°C) for about 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more yogurt or using sour cream instead. If you want to spice it up, jalapeños can be substituted for the green chili peppers. Using fresh corn can enhance the flavor, but canned corn works well for convenience. This dish can also be made gluten-free by ensuring your cornmeal is certified gluten-free.
Serving Suggestions
Serve the Mexican Corn Pie warm, garnished with fresh cilantro or green onions. It pairs beautifully with a side of fresh salad, such as a Farmers Market salad, or a dollop of sour cream on top. This dish is also great for brunch or as a side for grilled meats. For a complete meal, consider serving it alongside Egg Enchiladas(For Lent Or Anytime).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-30 minutes until heated through. For longer storage, freeze the unbaked pie for up to 2 months and bake directly from frozen, adding extra time as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Pie contains roughly 363 calories, with 11g protein, 73g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (99% of the Daily Value), vitamin C (56% of the Daily Value), and protein (23% of the Daily Value), and a good source of calcium and iron. It also contributes 28g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the Mexican Corn Pie ahead of time and refrigerate it before baking. Simply mix the ingredients and pour them into the pie plate, then cover and refrigerate for up to 24 hours. Bake it just before serving for the best results.
What can I substitute for the Cheddar cheese?
If you're looking for alternatives to Cheddar cheese, you can use Monterey Jack or Pepper Jack for a spicier kick. Vegan cheese can also work if you're looking for a dairy-free option, just ensure it melts well in baking.
Is this dish suitable for vegetarians?
Yes, the Mexican Corn Pie is a vegetarian dish, making it a great option for those seeking vegetarian recipes. Just ensure all your ingredients, like the Worcestershire sauce, are vegetarian-friendly, as some brands may contain anchovies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).