• 2 cans Golden Corn Kernels 14 oz (410 g.)
  • 1 stick butter (3 oz / 90 g.)
  • 5 eggs
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 3 tablespoons flour

For the pie:

  • 2 tablespoons corn oil
  • ½ medium onion, finely chopped
  • 6 Poblano chilies, roasted, peeled, deseeded and cut into strips
  • 2 cans Diced Tomato 12 oz (350 g.)
  • 5 oz (150 g.) Panela or Farmer´s cheese, cut into strips
  • ½ cup cream
  • French’s Salt with Pepper, to taste

How to

Pre-heat the oven to 350° F (180° C). Drain the Golden Corn Kernels in a sieve. Pour the kernels and the rest of the ingredients into a food processor or blender. Blend until smooth. Pour into a mold, which can either be round (8 “ / 20 cm. diameter) or square (8” x 8” /20 cm x 20 cm). Bake for 40 minutes or until a toothpick inserted into the center of the pie comes out dry. Remove from the oven, and allow to rest on a wire cooling tray. Take the pie out of the mold ald serve. Add a can 12 oz. La Costeña Sliced Peppers in mix before baking.

The Sauce:
Heat the oil in a medium saucepan add the onions and peppers strip and simmer until the onion is transparent. Add the Diced Tomato. Allow the flavors to blend for a few minutes. Remove from the stove and add the cream, salt, pepper and strips of cheese.

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