If there truly is a ‘capital’ of Latin American culture in the United States, with over 6 million residents and 20+ counties represented, Los Angeles is it. Our very own Pastry Chef, Byron Monterroso, a Guatemalan native, grew up watching his mom bake some of their country’s finest pastries. This pie is one of his favorites growing up and he recently made a special call back home to his aunt to get some special tips on how to make this pie as authentic as possible. The Omni Los Angeles at California Plaza
shares their pya de elote con queso, or Corn Sweet Cheese Pie
. (More “Perfecting Pie” Recipes
Corn Sweet Cheese Pie Recipe
300 grams Fresh yellow corn
14 oz Evaporated milk
14 oz Condensed milk
3/4 cup Rice flour
Pinch of Salt
80 grams Cream cheese
2 tsp Baking powder
1 tsp Vanilla extract
1/2 tsp Ground cinnamon
1. Preheat oven to 325 degrees
2. Butter a 9-inch round baking pan.
3. gently puree corn making sure to leave some texture.
4. Combine flour, salt, baking powder, and cinnamon. Set aside.
5. In a mixer, soften cream cheese.
6. Add eggs one at a time to cream cheese until completely incorporated.
7. Set mixer to slow, and gently add milks, corn puree, and vanilla; alternating between ingredients.
8. Gradually add flour mixture to mixer.
9. Pour batter into prepared pan and bake until toothpick inserted into middle comes out clean, about 45 minutes.
10. Let cool on rack
11. Garnish and serve
|Pastry Chef, Byron Monterroso has worked for the Omni Los Angeles Hotel for the past 21 years. Originally from Guatemala City, Monterroso moved to the United States in 1982 where he worked for Le Petit Four, a popular European style bistro in West Hollywood. At Le Petit Four, Monterroso was mentored and trained by Pastry Chef, Terrence Rosen, who taught him the art of pastries. Monterroso found his passion in baking and is inspired by both classic recipes and creating new pastries and cakes with seasonal and exotic fruits, chocolates from Europe to Latin America, and savory tarts that celebrate the seasons. From tarts to custom wedding cakes, Monterroso has an extensive range and is responsible for all pastries for Omni Los Angeles Hotel’s Grand Café restaurant, Morsels Coffee Shop, In-Room Dining, and for Banquets up to 800 people. Monterroso’s signature deserts include Upside Down Cake with Chili Spiced Pineapple and Caramelized Paprika Dusted Sun Dried Papaya, Anjou Pear in Phyllo Purse with Nutmeg and Toasted Pistachio Puree, and his ever popular Moon Pie with Devil Food Cake Crisps, Dark Chocolate Ganache, and RC Cola Reduction. Monterrosso, along with the family of chefs and food and beverage professionals at Omni Hotels and Resorts, is committed to enhancing every guest’s culinary experience and is an essential ingredient to Omni Los Angeles’ delivery of top notch culinary offerings. Monterroso lives in Los Angeles with his wife Maria Elena and son Byron Estuardo.