Elotes Pastry Recipe

Make dough

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar and 3/4 teaspoon fine salt. Add 12 tablespoons cold unsalted butter cubes and cut into the flour with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 passes).

Add water and chill

Sprinkle 6 tablespoons ice water over the flour-butter mixture, 1 tablespoon at a time, gently mixing with a fork after each addition until dough just comes together when pressed (do not overwork). Gather dough into a ball, flatten into a 1-inch-thick disk, wrap in plastic and refrigerate for at least 30 minutes (up to 2 hours).

Roll out

Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough into a 12x10-inch rectangle about 1/8–1/4 inch thick. Transfer to a parchment-lined baking sheet. If making individual turnovers, divide dough into 6–8 squares (approx 4–5 inches each). Brush lightly with 1 tablespoon vegetable oil to prevent drying while preparing filling.

Cook corn

If using fresh corn: remove kernels with a sharp knife from 4 medium ears. In a large skillet over medium-high heat melt 2 tablespoons unsalted butter. Add the corn kernels and cook, stirring occasionally, until kernels develop a little color and are tender, about 6–8 minutes. If using frozen, thawed corn, cook similarly to brown and remove excess moisture.

Season and combine

Turn heat to low. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Remove skillet from heat and transfer corn to a mixing bowl to cool 3–5 minutes. Stir in 1/2 cup mayonnaise, 1/4 cup sour cream or crema, 2 tablespoons fresh lime juice, 1 teaspoon chopped chipotle (optional), 3/4 cup crumbled cojita cheese, 1 teaspoon chili powder (or smoked paprika), 1/4 teaspoon ground cumin, 2 tablespoons chopped cilantro, 1/2 teaspoon fine salt and 1/4 teaspoon black pepper. Taste and adjust salt, lime or chipotle to preference. The filling should be creamy and slightly loose — not watery.

Fill pastries

Spoon about 3 tablespoons of the elote filling onto the center of each pastry square (for a single 12x10 sheet you can spread filling down the center for a galette-style pastry; for individual turnovers leave a 1/2-inch border). Do not overfill. If making turnovers, brush the edges with the egg wash (1 large egg beaten with 1 tablespoon milk), fold one corner over to form a triangle, and press edges to seal. Crimp with a fork and cut a small steam vent on top. For a galette, fold the edges inward over the filling, leaving center exposed, and brush exposed dough with egg wash.

Bake

Brush all pastries lightly with egg wash. Sprinkle additional 1/4 cup crumbled cojita cheese evenly over the exposed filling or over each turnover. Place the baking sheet in the preheated 400°F (200°C) oven and bake 20–25 minutes until pastry is golden brown and filling is bubbly. If baking a single large galette, bake 25–30 minutes.

Finish and serve

Remove from oven and let rest 5 minutes. Sprinkle with 1 tablespoon chopped cilantro and an optional pinch more chili powder. Serve warm with lime wedges and hot sauce on the side. Makes 6–8 individual turnovers or one large galette; each serving can be finished with extra lime squeeze.