1recipe (large batch) Ultimate Corn Masa Pie Dough*https://portlandiapielady.com/ultimate-corn-masa-crust/
Instructions
Preheat oven to 375 F.
In a large skillet, over medium-high heat, add butter & vegetable oil with corn and onions. Pan roast for 10 to 15 minutes, stirring occasionally. The corn should have a little bit of char to it. Remove from heat and let cool while preparing filling and dough.
In a large bowl, mix beaten egg, sour cream, mayo, panko, chili powder, salt, pepper, 1/2 cup queso fresco (or cotija) cheese, and lime juice. Stir together until combined. Stir in cooled pan roasted corn.
Divide the large batch of Ultimate Corn Masa Crust dough into 16 dough balls. Roll each out to roughly 5 to 5-1/4 inches.
Spoon 1/3 cup of street corn filling into the middle of each crust. Spread just slightly to within 1/2inch of edge. Fold up edges, if cracks occur, just squish them together, no biggie.
Place hand pies on parchment lined baking sheet about 2 inches apart. Brush with egg wash and bake 20 to 25 minutes at 375 F.
Garnish with chopped cilantro, extra queso fresco, Tajin, or sriracha, sour cream, and lime wedge.