This pie is our adaptation of a recipe from food writer Paola Briseño-González, who was inspired to re-create the pay de elote (corn pie, translated from the Spanish) sold by the slice in the beach town of Yelapa in central Mexico. Use either white or yellow corn; we prefer the former, as it yields a filling similar in color to the pie we tasted in Yelapa. And either frozen or fresh kernels work, so there’s no need to wait until summer to make this unusual dessert. The crust is a quick and easy pat-in-the-pan dough that any can master. Serve at room temperature or chilled. The crust has the best texture within 24 hours of baking, but leftovers can be refrigerated up to three days.

Editorial Note: This recipe is a new, improved version of our original Yelapa-Style Corn Pie.