Traditional Argentine Corn Pie

Ingredients 0/12

Step 1

Preheat your oven to 375°F (190°C). To make the filling, place one egg in a small pot and cover it with about an inch of water. Bring the water to a boil, then take the pot off the heat and let the egg sit in the hot water for 15 minutes. After that, drain the water and run the egg under cold water to cool it down, then peel and chop it.

Step 2

While the egg is cooking, bring another pot of water to a boil. Add the corn, let it boil for a couple of minutes, then drain and set it aside to cool. Next, heat some vegetable oil in a saucepan over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.

Step 3

Pour the milk into the pan, whisk in the cornstarch until smooth, then add the butter, a pinch of nutmeg, salt, and pepper. Keep whisking as the mixture comes to a gentle simmer, cooking for a couple of minutes until it thickens and the butter melts. Stir in the chopped egg and the cooked corn, then pour everything into your pie crust.

Step 4

Before baking, brush the edges of the crust with a beaten egg to give it a nice golden finish. Pop the pie in the oven and bake for about 25 minutes, until the crust is beautifully golden and the filling is set. Let it cool a bit before serving and enjoy!