Argentine Corn Pie
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
56
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
Corn (frozen)1 tbsp
Vegetable Oil3 cup
Onion (chopped)2 cups
Milk1 cup
Cornstarch1 cup
Butter1 tsp
Ground Nutmeg1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Preheat an oven to 375 degrees F (190 degrees C)
2
Place 1 egg into a saucepan cover with water by 1 inch
3
Cover the saucepan and bring the water to a boil
4
Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes
5
Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg
6
Meanwhile, bring a saucepan of water to a boil
7
Stir in the corn and return to a boil
8
Cook for 2 minutes; strain and set aside to cool
9
Heat the vegetable oil in a saucepan over medium heat
10
Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes
11
Pour the milk into the saucepan and whisk in the cornstarch
12
Add the butter, nutmeg, salt, and pepper
13
Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened
14
Stir in the hard boiled egg and corn; pour into the pie crust
15
Brush the crust with the beaten egg
16
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes