Creamy Argentine Corn Pie

Firstly, preheat your oven to the optimal temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).

Next, place one egg into a saucepan and cover it with water up to 1 inch. Cover the saucepan again and bring the water to a rolling boil. As soon as it reaches boiling point, take the saucepan off the heat source and let the egg sit in the hot water for 15 minutes. Remove the saucepan from the heat and let it cool down slightly, then pour out the hot water. Submerge the egg under cold running water in the sink and peel it before chopping it into smaller pieces.

Simultaneously, bring another saucepan of water to a boil. Add the frozen corn and stir it in, returning the mixture to a rolling boil once more. Cook for 2 minutes, then strain and set it aside to cool down.

In a saucepan over medium heat, melt the vegetable oil. Add the chopped onion and cook until it becomes soft and translucent, taking about 5 minutes to achieve this. Pour in the milk and whisk it into the saucepan, followed by adding 1-2 tablespoons of cornstarch. Add the butter, a pinch of nutmeg, salt, and pepper to the saucepan. Bring the mixture to a simmer while constantly whisking it, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the chopped hard-boiled egg and corn, then pour it into the pie crust.

Finally, brush the pie crust with a beaten egg to give it a golden glaze. Place the pie in the preheated oven and bake until the crust and the pie are golden brown, taking around 25 minutes to achieve this.