Argentine-style Corn Pie

Ingredients

• 1 egg
• 2 cups frozen corn
• 1 tablespoon vegetable oil
• ¾ cup onion, chopped
• 2 cups milk
• ¼ cup cornstarch
• ¼ cup butter
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 (9 inch) unbaked pie crust
• 1 egg, beaten

Step 1

Preheat your oven to 375°F (190°C). To prepare the hard-boiled egg, place it in a small pot and cover 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 up. While the egg is cooking, bring another pot of water to a boil, add the corn, and cook it for about 2 minutes. Drain and set the corn aside to cool.

Step 2

Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and cook until it’s soft and translucent—about 5 minutes. Pour in the milk and whisk in the cornstarch until smooth. Toss in the butter, a pinch of nutmeg, salt, and pepper. Keep whisking as the mixture comes to a gentle simmer, then let it cook for a couple more minutes until it thickens and the butter melts completely.

Step 3

Now, stir in the chopped egg and cooked corn, then pour this filling into your pie crust. Brush the edges of the crust with a beaten egg to help it brown beautifully. Pop the pie into the oven and bake until the crust and filling are golden, which should take around 25 minutes. Let it cool slightly before serving and enjoy!