Fresh Corn and Mexican Cheese Puff Pastry Pie
Recipe and photo by Tami Ganeles Weiser
Prep Time: 40 minutes Cook Time: 1 hour 15 minutes
Chock full of healthful veggies, rich with two kinds of Mexican cheese, this pie makes a delectable main course for a dairy meal. For a little heat, a small jalapeño pepper goes a long way.
1 tablespoon butter
1 tablespoon oil
1 large sweet onion, peeled and minced
2 stalks celery, leaves included, minced
1 red bell pepper, cut into ¼-inch dice, stem, seeds and white ribs removed
1 small jalapeño pepper, finely minced, stems, seeds and white ribs removed (optional; see Kitchen Tip)
2 cloves garlic, peeled and minced
3 teaspoons salt
¼ teaspoon freshly ground white pepper
Kernels of 4 large fresh ears corn (about 5 cups; see Kitchen Tip)
12 jumbo pitted green olives, chopped into ½-inch dice (about ½ cup)
1 teaspoon fresh oregano leaves
7 eggs, divided
1 cup heavy cream
1 tablespoon hot sauce
1½ cups crumbled cotija cheese
1½ cups shredded queso fresco or mozzarella cheese
1 sheet puff pastry, still frozen
- Spray a 4-quart (10-by-14-inch) casserole dish with nonstick vegetable oil spray. Preheat the oven to 385°F.
- Make the filling: In a saucepan set over high heat, heat the oil until it shimmers. Add the onions and cook for 5 to 7 minutes, until they are translucent and the edges have browned. Add the celery, red pepper, jalapeño if using, and garlic, and cook, stirring, for 2 to 3 minutes. Add the salt and pepper, and cook, stirring occasionally, for 3 minutes. Remove from the heat. Add the corn, olives, and oregano and stir well.
- In a large mixing bowl, combine 6 eggs, the cream, hot sauce, crumbled cotija, and queso fresco and whisk to combine completely. Add the corn mixture and stir to combine. Pour into the casserole dish.
- Place the puff pastry across the top, and cut two slits as vents. Mix the remaining egg with 1 tablespoon water to make an egg wash, and brush the pastry with it. Place the casserole dish on a rimmed baking sheet and bake for 1 hour, or until it no longer jiggles in the middle.
- To cut the kernels off a fresh ear of corn, shuck it well and place it on a work surface. Cut it in half crosswise. Stand it on the work surface, cut-side-down, and with a sharp knife, cut downward to remove the kernels.
- The compounds in chili peppers that cause that wonderful feeling of heat on the tongue can cause a not-so-wonderful feeling if they get into your eyes—and it can share its love with other foods on your menu. To avoid cross-contamination, avoid touching your face or eyes after cutting and trimming hot chilies. Change work surfaces and knives. Some cooks wear plastic gloves.
- This a great article about puff pastry. I use Trader Joe’s, Pepperidge Farms and Dufour, depending on what I am making. Pepperidge Farms is pareve, Dufour all butter, and btw, Dufour is used in many restuarants.