If you’re craving a dish that captures the essence of summer with every bite, look no further than this Cheddar Sweet Corn Pie. This comforting creation blends the sweetness of fresh corn with the richness of cheese and a delightful breadcrumb topping, making it the perfect dish to enjoy any time of the year.
Why You’ll Love This Recipe
- Bursting with Freshness: Each bite is filled with the natural sweetness of fresh or thawed corn kernels that sing of sunlit fields.
- Cheesy Goodness: A blend of mild cheddar and fontina creates a creamy, savory balance that delights the palate.
- Crispy Topping: The addictive crunch of a golden panko topping adds a delightful texture contrast.
- Easy and Versatile: The Cheddar Sweet Corn Pie is simple to make and perfect for brunches, picnics, or as a comforting weeknight meal.
Ingredients You’ll Need
The beauty of this Cheddar Sweet Corn Pie lies in its simplicity. Each ingredient works harmoniously to create a dish that excites the tastebuds. Let’s dive into what you’ll need to whip this up.
- 2 T butter: Adds richness and helps deliver a perfectly browned crust.
- 1 C finely chopped yellow onion: Introduces a sweet, caramelized note after being sautéed.
- 1 medium garlic clove, minced: For that irresistible aromatic depth.
- 4 C fresh or thawed corn kernels: The star of the show, bringing natural sweetness.
- 2/3 C milk: Use a mix of plant milk and dairy for a nice balance of creaminess.
- 2 C grated soft cheese: Mild cheddar and fontina melt beautifully to bind the pie.
- 3/4 C panko bread crumbs: Ensures a delightful crunch with every bite.
- 1 t kosher or sea salt: Enhances all the flavors.
- 3/4 t ground white pepper: Subtle heat that complements the sweet corn.
- 3 T chopped fresh chives: Optional but adds a lovely fresh finish.
- 3 eggs: Essential for binding everything together.
- Paprika (optional): For a touch of color and mild spice.
Variations
One of the joys of cooking is the freedom to tailor recipes to your liking. This Cheddar Sweet Corn Pie is delightfully adaptable, inviting you to put your own spin on it.
- Spicy Twist: Add chopped jalapeños or a dash of cayenne for a fiery kick.
- Herb Lovers: Mix in fresh herbs like basil or parsley for an aromatic burst.
- Cheese Swap: Try a sharp cheddar or even Gruyère for a deeper flavor profile.
How to Make Cheddar Sweet Corn Pie
Step 1: Prepare Your Pie Dish
Preheat your oven to 375°F and adjust your rack to a position just above the center. Gently butter a standard-sized pie plate to ensure easy serving later on. This little prep step sets you up for success and eases that post-meal cleanup.
Step 2: Sauté Aromatics
In a medium skillet over medium-high heat, melt 1.5 tablespoons of butter. Add the finely chopped onion and cook until it’s slightly browned at the edges, around 4 minutes. Reduce the heat and toss in the minced garlic for another 2 to 3 minutes until fragrant. This aromatic base is where the flavor begins to build.
Step 3: Mix the Filling
Combine the sautéed onion and garlic in a mixing bowl with the corn, milk, 1.5 cups of cheese, 0.5 cup of panko, salt, pepper, and chives. Stir to mix well. Then add the eggs, stirring until everything is thoroughly combined. Pour this luscious mixture into your prepared pie plate.
Step 4: Top and Bake
Melt the remaining butter and mix it with the remaining panko, cheese, and optional chives. Sprinkle this topping over the pie, and bake on a rimmed baking sheet for about 35 minutes. It should be lightly puffed and golden. Serve after cooling it slightly, finished with a dash of paprika if you like.
Pro Tips for Making Cheddar Sweet Corn Pie
- Browning Butter: Allow the butter to brown slightly before adding onions for a nuttier, richer flavor base.
- Corn Kernels: Use a mix of fresh and thawed for a dynamic texture and flavor.
- Layering Cheese: Layering cheese within and on top ensures gooey pockets of melted delight.
- Chive Garnish: Add fresh chives just before serving for a pop of color and flavor.
How to Serve Cheddar Sweet Corn Pie
Garnishes
A sprinkle of chives and a dash of paprika add a lovely touch of color and a slight kick of flavor, enhancing the visual appeal and taste of your Cheddar Sweet Corn Pie.
Side Dishes
Pair this pie with a light, crisp salad of mixed greens and a tangy vinaigrette. It also complements grilled chicken or a hearty vegetable stew beautifully.
Creative Ways to Present
For a creative presentation, serve slices with a small dollop of sour cream on the side or scatter some microgreens over the top for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
This pie can be stored in an airtight container in the refrigerator for up to three days, retaining its delightful texture and flavor.
Freezing
Freeze the baked pie in airtight containers for up to a month. Thaw overnight in the refrigerator for optimal texture and taste when reheating.
Reheating
Reheat the pie in a 350°F oven for about 15 minutes to bring back its freshness and warmth without compromising its delightful texture.
FAQs
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Can I use frozen corn for Cheddar Sweet Corn Pie?
Yes, frozen corn works perfectly. Just be sure to thaw and drain it well to avoid excess moisture.
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Is there a substitute for chives?
Green onions or scallions can be a great substitute that offers a similar mild onion flavor.
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How can I make this dish gluten-free?
Replace panko breadcrumbs with gluten-free breadcrumbs to make the pie suitable for a gluten-free diet.
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Can I prepare the pie in advance?
Absolutely! The pie can be prepared and kept in the fridge a day before baking, which makes it a convenient option for entertaining.
Final Thoughts
With its rich flavors and welcoming warmth, this Cheddar Sweet Corn Pie promises to be a favorite at your table. Gather your loved ones, serve up a slice, and enjoy the comforting magic of this delightful dish.
Print
Cheddar Sweet Corn Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
A delicious and hearty Cheddar Sweet Corn Pie, bursting with the natural sweetness of fresh corn and the richness of melted cheeses, baked to perfection with a crispy breadcrumb topping. Perfect for summer brunches or anytime comfort food craving strikes.
Ingredients
For the Filling
- 2 T butter (plus extra for the dish)
- 1 C finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 C fresh or thawed corn kernels (6 large ears)
- 2/3 C milk – I use half plant milk and half dairy milk or half and half
- 2 C (about 8 oz.) grated soft cheese – I use half mild cheddar and half fontina
- 3/4 C panko bread crumbs
- 1 t kosher or sea salt
- 3/4 t ground white pepper
- 3 T chopped fresh chives, optional
- 3 eggs
Topping
- Remaining 1/2 tablespoon butter
- 1/4 cup panko bread crumbs
- 1/2 cup grated cheese (cheddar or fontina)
- 1/2 T chopped fresh chives
- Pinch of salt and pepper
Optional garnish
- Paprika
- Additional chopped chives
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and position the rack above the middle. Lightly butter a standard-sized pie plate to prevent sticking.
- Sauté the aromatics: Melt 1 1/2 tablespoons butter in a medium skillet over medium-high heat. Add the chopped onion and cook for about 4 minutes until slightly browned at the edges. Reduce heat to medium, add the minced garlic, and cook for 2 to 3 minutes until fragrant but not browned.
- Prepare the filling: Transfer the cooked onion and garlic to a medium mixing bowl. Add the corn kernels, milk, 1 1/2 cups grated cheese, 1/2 cup panko bread crumbs, salt, pepper, and chopped chives. Stir until well combined. Beat the eggs and add them to the mixture, mixing thoroughly.
- Assemble the pie: Pour the filling mixture into the prepared buttered pie plate, spreading evenly.
- Make the topping: Melt the remaining 1/2 tablespoon butter, let it cool slightly. In a small bowl, combine the melted butter with 1/4 cup panko, 1/2 cup cheese, chopped chives, salt, and pepper. Sprinkle this mixture evenly over the pie filling.
- Bake the pie: Place the pie on a rimmed baking sheet and bake for about 35 minutes until the top is slightly puffed, set, and beginning to brown.
- Rest and serve: Cool the pie for 5 to 10 minutes. Garnish with a dash of paprika and additional chives, if desired. Serve warm or at room temperature.
Notes
- Use fresh corn for the best flavor, but thawed frozen corn works well too.
- For a richer flavor, use half-and-half or cream instead of milk.
- This pie can be made ahead and reheated; it keeps well for 2-3 days in the fridge.
- Feel free to add chopped jalapeños or chili flakes for a spicy kick.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 75 mg
