Mexican Corn Pie (Pastel de Elote)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This can be served as a main luncheion dish or as a side dish for dinner. This is great with chilli, or enchilladas, or any mexican dish. Enjoy! Prep time is approximate.

Ingredients Nutrition


  1. Grease a 10 inch pie plate generously with shortening.
  2. In a large bowl, beat eggs.
  3. Add remaining ingredients and stir until thoroughly mixed.
  4. Pour into pie plate and bake uncovered at 350 degrees for about one hour.
  5. The pie may be baked and kept in the refrigerator for up to 3 days.
  6. Reheat refrigerated pie at 350 degrees for about 20 minutes.
  7. The pie may also be frozen after baking and kept frozen for up to 3 months.
  8. Thaw and reheat at 350 degrees for about 20 minutes.


Most Helpful

This is a very good recipe..exactly as shown in Colorado Cache, Jr League of CO cookbook pg 257. However i found that 1/2 C butter was WAY too much - 1/4 C or even less is just fine. Otherwise too greasy and dont need all that fat anyway! This recipe is always a hit.

EFranklin October 09, 2009

This is a great recipe - and very easy to make. I make lots of the recipes from Colorado Cache cookbook. P.S. I used the full amount of butter and it's delicious.

jill January 23, 2013

I am really surprised that up until now no one has written a review. This is a really good recipe which I haven used many times and people really love it. Please give it a try you will love it. The version I use only has one egg though. I give it 4 stars only because I don't think so many eggs are necessary. Very yummy!

garieatas August 09, 2009

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