Yelapa-Style Sweet Corn Pie (Pay de Elote)

In Yelapa, a remote beachside town on Mexico's west coast accessible only by boat, Augustina Garcia Lorenzo has built a reputation for her exceptional pies. Her son Gustavo roams the beach selling slices by hand to tourists who eat them, standing knee-deep in the ocean.

Garcia Lorenzo served us a feast of pies at her home. Chris Kimball's favorite was the sweet corn pie (pay de elote), which marries the delicate grassy notes of fresh corn pair with sugar, eggs and dairy.

He wrote:

"Finally, it is time for the pies: coconut, chocolate, corn, banana, lemon meringue, cheese and pecan showcased on a green tablecloth of parrots and tropical flowers—I lose count after tasting one slice after the other. The corn pie is my hands-down favorite, with a sweet but subtle corn flavor and delicate custardy texture. The crusts are sturdy enough to hold a slice by hand, yet still tender to the tooth."

From the July-August 2020 issue of Milk Street Magazine.