Mexican Street Corn Pie

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
2. In a skillet, melt butter over medium heat. Add corn and garlic, sauté for 3–4 minutes until lightly golden and fragrant. Remove from heat.
3. In a large bowl, whisk together mayonnaise, sour cream, eggs, smoked paprika, chili powder, cumin, salt, and pepper.
4. Stir in sautéed corn, cheeses, lime juice, and cilantro until well combined.
5. Pour the mixture into the prepared pie dish. Smooth the top.
6. Bake for 35–40 minutes, until set and golden brown on top.
7. Let cool slightly before slicing. Garnish with extra cotija, cilantro, Tajín, and lime wedges.

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✨ This pie is creamy, cheesy, tangy, and just a little spicy — everything you love about Mexican street corn in a cozy pie form.

Would you like me to also give you a shortcut version that uses cornbread mix as the base (like a street corn cornbread pie)?