Mexican Street Corn Galette
Here’s something fun for the start of fall!
And no, it ain’t a pumpkin.
In case you didn’t know, fall doesn’t have to mean pumpkin-everything. Corn is still fresh and poppin’ through October, so I decided to let in shine. And shine it DOES in this fresh, creamy, sunny as hell galette that’s easier to make than you think.
You start by preparing my homemade pie dough — easy, fast, perfect for novices… you know the deal. Next, cut kernels from fresh husks of corn (about six of them), then sauté with butter and shallots until tender. Combine the tenderized corn with a mixture of mayo, garlic, and lime juice, and boom! You’re already half-way finished.
Next, roll out your dough into approximately 1/8″ sheet. Sprinkle pepper jack cheese in a circular motion over the rolled out dough, leaving a two inch edge at the border. Top with the corn mixture and more pepper jack cheese, then fold up the edges of the dough around the corn. This “folding” part is my favorite step of making a galette, because it’s all about FUN! Messy edges, neat edges, intricate edges, whatever! What’s great about galettes is that they all have an elegance to them… even if your folding isn’t the tidiest.
So be playful, don’t stress, and prepare to bake! Once you’re finished folding, brush the crust with a beaten egg and pop in the oven to finish.
This bakes in about an hour, so it’s convenient enough to make for a small gathering or dinner party. The smells alone will convince you this is going to be delicious. And naturally, the looks are beautiful too. But the TASTE is what sells this (obviously) and lord is it good. Creamy, cheesy, sweet, buttery, a touch tangy… all of it!! Just like Mexican street corn straight off the cob…. but inside a pie crust!!
It’s the best of both world’s, and it’s perfectly cozy to kick-off fall. Xo
Mexican Street Corn Galette
- 1/2 cup salted butter
- 1 1/2 cups all purpose flour, sifted
- pinch of salt
- pinch of sugar
- 1/3 cup cold water – approx.
- 1 1/2 tbsps salted butter
- 5 – 6 ears of Corn, cut from the cob (should yield 4 cups)
- 2 shallots, minced
- a pinch of salt
- 1/3 cup low-fat mayonnaise
- 1 tbsp crushed or minced garlic
- 1 large lime, juiced
- 1 1/2 – 2 cups shredded pepper jack cheese
- 1 large egg, beaten
- a few ounces queso fresco to top
- Begin by preparing the dough. Using a handheld cheese grater grate the butter into a small bowl, then freeze for 10 minutes (scroll this recipe for details). While the butter freezes, combine the flour, salt, and sugar in large mixing bowl.
- When ready, whisk the cold grated butter into the flour mixture until a mealy texture takes hold, then slowly begin adding water, 2 teaspoons at a time, until the dough takes shape. Next, gather the dough in a ball and transfer to lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until the dough is firm and cold.
- Meanwhile, prepare the filling. In a large skillet melt the butter over medium-high heat, then add in the corn, shallots, and a pinch of salt, sautéing for ~10 minutes until tender. Stir occasionally as needed. Next, in a small mixing bowl combine the mayo, garlic, and lime juice, whisking well until smooth. Once the corn is tender, remove from heat and combine with the mayo mixture until incorporated.
- Preheat oven to 375F. Line a baking sheet with parchment paper, sprinkling the top with a touch of flour.
- With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to the parchment-lined baking sheet. Sprinkle about a third of the pepper jack cheese in a circular motion over the rolled-out dough (leaving a roughly 2″ border along the edges), then top with the corn filling and remaining cheese. Fold up the edges of the dough around the corn, then brush the crust with beaten egg. Bake galette for 1 hour* until the crust is golden and the corn is bubbling, then cool slightly before slicing! Serve with a sprinkle of queso fresco on top.