Mexican-Style Grilled Corn and Cotija Quiche

I invented this a few months ago and have since been perfecting my secret recipe. Now it’s time to share it with you!

Anita's Mexican Grilled Corn Quiche

This quiche is inspired by the Mexican corn served at Cafe Habana’s rollicking Sunday brunch (without the mayo), and also elotes, the beloved cups of hot steaming corn (the red cooler in a grocery cart variety) that warmed my walk home when I lived in Hamilton Heights.

Corn was my comfort on those chilly nights, and I figured it would work well in quiche, which is also a part-comfort (a la cup o’ corn) part-party (a la Cafe Habana) food.

This particular one sells well at Phoebe’s, especially now that the weather is warming, because grilled corn is a BBQ-type food and reminds us of summer and being outside.

Here is the recipe:

Grilled Corn and Cotija Quiche

1 prebaked pie crust (recipe follows)

3 ears of corn, shucked

3 poblano peppers, sliced into thin strips

½ c. chopped scallion

¼ c. shredded cotija cheese

1 tsp. vegetable oil


5 eggs

1 c. milk

¼ c. shredded cotija cheese

2 tbp. flour

1 tbp. dried oregano

½ tsp. sugar

½ tsp. ground coriander

1/8 tsp. nutmeg

Salt and pepper to taste


¼ c. chopped sundried tomato*

1 tsp. ground chili powder**

chopped cilantro, for garnish

Preheat oven to 350°F.

Warm a griddle, grill, or heavy pan over med-high heat and grill the corn until slightly blackened on all sides. Remove to a cutting board and allow to cool.

In the same pan, sauté the peppers over high heat until slightly blackened. Remove to a plate and allow to cool.

Slice the corn off the cobs. Arrange the corn in an even layer in the pie shell. Add the ¼ c. cotija cheese and kind-of mix it into the corn. Top with a layer of the peppers, followed by the chopped scallions (and sundried tomatoes if you are using them).

In a medium bowl, whisk together the remaining ingredients (add chili powder if you are using it). Slowly pour the filling over the vegetables in the crust, being sure to cover all areas and to not let it overflow.

Bake for 25-30 minutes, or until center is firm (not giggly) to the touch.

*Since I have to sell this quiche, pretty=important. The grilled corn has its own sweetness, so I mostly add the sundried tomatoes for color.

** I like this with chili powder, but some people don’t.

A Slice of Anita's Grilled Corn Quiche

Anita’s Pie Crust for Quiche

Fits large, 10” tart pan, or 8-9” pie dish.

1 ½ c. unbleached flour, plus ¼ c. for sprinkling

1 ¼ sticks unsalted butter

½ tsp. salt

1 small pinch baking soda

1 c. ice water, standing by

Combine the flour, salt and baking soda in a medium bowl.

Cut the butter into the flour with a pastry cutter or two knives until it resembles coarse bread crumbs.

Add 3 tbp. ice water and work into the mixture. Add another 3 tbp. and continue to work the dough. At this point, I abandon whatever spoon/spatula I am using and start using my hands (a big no-no in pie crust making but I think it prevents over-adding water) and start adding water 1 tbp. at a time until the mixture just comes together.

Flatten into a 5-6” disk, wrap in plastic, and place in the refrigerator for 2 hours.

Sprinkle flour over work surface. Flour rolling pin. Making ¼ turns after each pass, roll out dough to a circle 1” beyond the edges of you dish. Transfer to dish, fold over extra, and crimp (if necessary). Cover with plastic and return it to the refrigerator for another 1 ½ to 2 hours.

Preheat oven to 350°F.

Line crust with foil and top with pie weights or dried beans. Bake for 20-25 minutes or until it begins to show color.

Remove the foil and weights and place on a rack to cool.

FOR HELP, refer to the awesome, simple, step-by-step Epicurious technique videos on pies.

Anita's Mexican Grilled Corn Quiche in Tart Crust

The tart version.


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