Elote Mini Galettes (Savory Pies with Mexican Street Corn)

There’s no better way to celebrate National Corn Month than with FarmHER Kitchen‘s Elote Mini Galettes—a fun and flavorful mashup of Mexican Street Corn and buttery, rustic homemade pie crust. Roasted corn, creamy mayo and crema, zesty spices, and salty cotija cheese all come together in these savory hand pies that are perfect for summer. Whether you’re hosting a backyard barbecue or want to cook something seasonal and special, these golden galettes bring big flavor and farm-fresh flair to any table.

Ingredients for Mini Elote Galettes

• Homemade Pie Dough: We’ve got a great recipe for All-Butter Pie Dough on the site full of tips + tricks to help you make the best pastry you’ve ever tasted — flaky and tender but also (and enough of it so you can freeze it and always have it on hand for fun recipes like this one!) While you can use store-bought pie crust in this recipe, I’m unsure if the results will be as successful.
• Fresh, In-Season Corn: This recipe celebrates the best of in-season corn. Typically, yellow corn (which is slightly sweeter) is used in traditional Elote, but white corn also works! I seasoned and roasted the corn in the oven and then prepared the filling. However, you could also cook the corn on the grill for the same amount of time. (Cooking off of direct heat for 20-25 minutes, quarter turn every 5 minutes). If you have leftover Elote on hand, you can likely use it in place of the corn, but be sure to adjust the ratio of ingredients accordingly so the filling is not too wet.
• Mayo: One of the classic ingredients in Mexican Street Corn, mayo typically helps adhere the cheese and spices to the outside of the corn when it’s grilled. In this recipe, it also serves as a creamy binder, adding richness and depth of flavor, or umami.
• Mexican Crema or Sour Cream: In traditional elote recipes, crema is sometimes used in place of or in addition to mayonnaise. It is a tangy, slightly thinner alternative to sour cream. When it comes to making a pie filling, less moisture is better, making sour cream a perfect alternative if you have trouble finding it at your grocery store.
• Chili Powder – Another classic ingredient in Mexican Street Corn, chili powder adds spice, smokiness, and a subtle kick that contrasts beautifully with the creaminess of the mayo, crema, and cheese. Regular chili powder (a spice blend made with ground dried chili peppers, cumin, garlic powder, and paprika, with variations including onion powder, oregano, and sometimes salt) can be used in this recipe, as well as variations like ancho chili powder or chipotle chili powder that provide extra heat and more bold smoky flavor.
• `Another choice is Tajin, a popular chili-lime seasoning blend (which does contain salt, so make sure to reduce the added salt if you do use it in place of chili powder. Kick things up a notch with a pinch of cayenne pepper — or, alternatively, cool things down by swapping the chili powder with smoked paprika.
• All-Purpose Flour – Since mayonnaise and crema are both high-fat ingredients, I’ve added a small amount of flour to the filling to balance out the fat, thicken the mixture, and add a slight creaminess.
• Cotija Cheese – Cotija cheese (also called “queso fresco”) is a salty, crumbly Mexican cheese made from cow’s milk, often used as a topping for dishes such as elote, tacos, and beans. It doesn’t melt, but adds a bold, tangy flavor similar to feta or aged Parmesan. It can also be substituted with either cheese, but since cotija isn’t as salty as Parmesan or feta, you might want to reduce the amount of salt used in the recipe.
• Lime – Adds acidity and brightness, balancing out the creamy and spicy ingredients. This recipe utilizes both the lime zest and juice.
• Coriander and Fresh Cilantro – Another classic ingredient in Mexican Street Corn, fresh cilantro leaves add freshness and herbal contrast. Coriander is a dry spice made from the seeds of the same plant as cilantro. Some people dislike the taste of cilantro, which is often attributed to genetics, so it tastes like soap, dirt, or metal to them. If you’d like to skip it, you’re welcome to do so. You can also substitute it with another fresh, chopped herb, such as basil or fresh oregano.

What to Serve with Mini Elote Galettes

Elote galettes are rich, flavorful, and satisfying on their own, but they pair beautifully with a variety of meats and other sides, such as grilled meats or fish, tacos, or a bowl of chilled gazpacho. For a lighter spread, try serving them alongside a simple green salad with lime vinaigrette, fresh fruit like watermelon or mango, or a cool avocado and black bean salad to balance the warmth and spice. And don’t forget a refreshing drink—sparkling lime agua fresca or a margarita will take things over the top.

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Mini Elote Galettes (Savory Hand Pies filled with Mexican Street Corn)

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INSTRUCTIONS

MAKE THE MEXICAN STREET CORN:

1. Preheat the oven to 450°F. Line a sheet tray with foil and place the corn on the tray.
2. Coat the corn in oil, then season with salt, black pepper, and chili powder, rolling them over with tongs to ensure even coating.
3. Bake the corn for 20-25 minutes at 450°F, turning it every 5 minutes or so to ensure even cooking. Cook until browned or blackened in some spots but not dried out. Set the corn aside until it is cool enough to handle.
4. In a large mixing bowl, cut the corn kernels off the cobs. (Discard the cobs or save for another use.) Add 1 ½ tablespoons of flour and toss to coat until no white streaks remain.
5. Add the mayonnaise, crema or sour cream, garlic powder, onion powder, chili powder, and, if desired, coriander and a pinch of cayenne pepper. Mix very well.
6. Stir in ½ cup of crumbled cotija cheese. Taste the mixture for seasoning and add a pinch of salt and pepper if needed. Chill the corn mixture while you roll out your pie dough. Also, line one or two sheet trays with parchment paper or a silicone baking mat and set aside.
7. If immediately baking the pies, reduce the oven temperature to 375°F.

MAKE THE GALETTES:

1. Remove the pie dough from the fridge. Dust your work surface and the disc of pie dough with a pinch of flour. Cut the larger round of pie dough into quarters (about 4 oz. each) and reshape each section back into a rough disc.
2. Working quickly to ensure the dough stays cold, roll out each piece of dough until it’s about 1/8” thick and 10” in diameter. Place 2/3 cup of the corn mixture in the center of the dough and use the measuring cup to flatten it out evenly.
3. Trim off any rough edges of the dough and make 1” slits around the perimeter of the dough. Fold over each flap, covering the filling by about ½” and press them together gently with your fingers to form a parcel. Repeat with the remaining dough, dusting your work surface with another pinch of flour each time. (NOTE: If the dough starts to stick to your rolling pin as you roll it out, place the remaining sections in the fridge for 1-2 minutes before proceeding rather than adding more flour. You can also cover and chill the formed pies until ready to bake.)

BAKE THE GALETTES:

1. Beat one egg in a small bowl. Using a pastry brush, evenly coat the edges of the pie crust with egg wash. (You won’t need all of it!) Sprinkle each pie with flaky sea salt and dust with chili powder. Use a bench scraper or large spatula to transfer each pie to the prepared sheet tray.
2. Bake the pies for 35-40 minutes at 375°F, turning once while baking, until the dough is evenly golden brown around the edges and on the bottom. Let the pies cool for 10 minutes on the tray before sprinkling with the zest of one lime.
3. Serve the pies warm. Just before serving, top each pie with crumbled cotija cheese and chopped cilantro. Serve with lime wedges and thinly sliced jalapeños on the side, if desired.

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