We’re big fans of desserts made with sweet corn. Whether in a cake, pudding or custard, the delicate grassy notes of fresh corn pair wonderfully with sugar, eggs and dairy. This unusual pie, developed by food writer Paola Briseño-González, was inspired by the pay de elote (corn pie, translated from the Spanish) sold by the slice in the beach town of Yelapa, Mexico. There, roaming vendors offer treats meant to be eaten on the spot, without the aid of utensils. Fresh corn kernels cut from peak-season just-shucked ears is, of course, best, as their flavor is sweet and texture tender; you'll need three ears to yield the 2½ cups kernels needed for the recipe. Out of season, frozen corn kernels will work, but be sure to fully thaw them before use and pat them dry with paper towels to remove excess moisture. Serve the pie at room temperature or chilled, with or without forks. Store leftovers in the refrigerator for up to three days.