If comfort food had a middle name, it would likely be “Cheddar Sweet Corn Pie.” This dish is everything you crave in a savory pie — creamy, cheesy, and just the right amount of sweetness from the corn. It’s a delightful mixture of textures and flavors that warms your soul with every bite!
Why You’ll Love This Recipe
- Creamy and Cheesy: This pie combines the velvety texture of cheese with the heartiness of sweet corn.
- Simple Ingredients: Made with everyday ingredients that are likely already in your kitchen.
- Versatile Dish: Perfect as a main course or a side dish, making it ideal for various occasions.
- Crowd Favorite: This pie is sure to win over everyone at the table with its savory-sweet charm.
Ingredients You’ll Need
Creating this Cheddar Sweet Corn Pie is all about using simple, yet flavorful ingredients. Each component plays a crucial role in delivering a full spectrum of taste and texture. Here’s what you’ll need:
- Butter: Adds a rich, creamy base flavor while also helping the pie to stay moist.
- Yellow onion: Gives the pie a mild and sweet foundation of flavor.
- Garlic: Adds a robust and aromatic hit that elevates the entire dish.
- Corn kernels: The star ingredient that offers natural sweetness and texture.
- Milk: Provides creaminess, using half plant milk and half dairy for a balanced richness.
- Grated cheese: A mix of mild cheddar and fontina for the ultimate melty and savory quotient.
- Panko bread crumbs: Contributes a crispy topping that contrasts beautifully with the creamy filling.
- Chives: Optional, but they add a fresh and vibrant touch.
- Eggs: Gives the pie structure and helps it set perfectly.
- Paprika: Optional for garnish, adding color and a subtle spice.
Variations
One of the beautiful things about the Cheddar Sweet Corn Pie is its adaptability. With just a few tweaks, you can personalize it to suit your taste or dietary needs.
- Spicy Kick: Add some diced jalapeños or a sprinkle of red pepper flakes for a spicy variant.
- Vegetarian Delight: Throw in some chopped bell peppers and zucchini for an all-vegetable version.
How to Make Cheddar Sweet Corn Pie
Step 1: Preheat and Prep
Before diving into making your Cheddar Sweet Corn Pie, preheat your oven to 375°F and lightly butter a pie plate. This sets the stage for a golden-crisp crust and a perfectly cooked filling.
Step 2: Sauté the Aromatics
Melt 1 1/2 tablespoons of butter in a medium skillet, and cook the onions over medium-high heat until they are slightly caramelized. Lower the heat, add garlic, and continue cooking until fragrant. This duo forms the aromatic base of your pie.
Step 3: Mix the Filling
Combine the sautéed onions and garlic with corn, milk, cheese, bread crumbs, salt, pepper, and chives in a bowl. Stir it all together, then add the eggs – a vital step for achieving that custard-like texture once baked.
Step 4: Assemble and Bake
Pour your mixture into the prepared pie plate. Combine remaining butter, panko, cheese, and chives for a topping and sprinkle over the pie. Bake for 35 minutes, until set and golden. Let it rest before serving, ensuring each slice holds its shape.
Pro Tips for Making Cheddar Sweet Corn Pie
- Optimal Cheese Melt: Choosing cheeses that melt well, like cheddar and fontina, ensures a creamy texture without separating.
- Corn Selection: Fresh corn gives the best flavor, but when out of season, thawed frozen corn is an excellent alternative.
- Perfect Bake: Cooking on a rimmed baking sheet prevents any overflow mess in the oven.
- Rest and Serve: Letting the pie cool for a few minutes before serving helps maintain the integrity of each slice.
How to Serve Cheddar Sweet Corn Pie
Garnishes
A sprinkle of fresh chives and a pinch of paprika bring additional flavor and a dash of color, making each slice even more appetizing.
Side Dishes
Pair this pie with a crisp green salad or a bowl of tomato soup to enhance its savory flavors and add a fresh balance to your meal.
Creative Ways to Present
Try serving the pie in individual ramekins for a charming twist at your next dinner party, or slice it into smaller pieces for a finger-food-friendly appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie in an airtight container in the fridge, where it will keep for up to four days. It’s a ready-to-go meal that tastes just as good on day four as it does on day one.
Freezing
Yes, you can freeze this pie! Wrap it tightly in plastic wrap and foil to maintain freshness for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, cover the pie with foil and warm it in the oven at 350°F until heated through. This allows the pie to regain its lovely texture without drying out.
FAQs
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Can I use canned corn instead of fresh or frozen?
While fresh or frozen corn offers the best texture, canned corn can be used in a pinch. Just be sure to drain it thoroughly before using.
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What other cheeses can I use?
While cheddar and fontina are classic choices, you can experiment with gouda or mozzarella for a different flavor profile.
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Is it necessary to use both plant and dairy milk?
No, you can use either all plant milk for a dairy-free version or all dairy milk if that’s your preference.
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Can I make this pie gluten-free?
Absolutely! Simply substitute the panko with a gluten-free breadcrumb option.
Final Thoughts
I wholeheartedly encourage you to take a slice of joy and set the scene for a culinary delight with the Cheddar Sweet Corn Pie. It’s warm, cozy, and perfect for any occasion where good food and company come together. Enjoy!
Print
Cheddar Sweet Corn Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cheddar Sweet Corn Pie is a flavorful and hearty dish perfect for end-of-summer brunches or family dinners. Combining fresh or thawed corn with melted cheese, aromatic onions, and a crispy panko topping, it offers a comforting, savory experience with a touch of chive freshness and optional paprika garnish.
Ingredients
Ingredients
- 2 T (tablespoons) butter (plus extra for the dish)
- 1 C (cup) finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 C (cups) fresh or thawed corn kernels (about 6 large ears)
- 2/3 C (cups) milk (half plant-based and half dairy or half and half)
- 2 C (cups) grated soft cheese (such as mild cheddar and fontina)
- 3/4 C (cups) panko bread crumbs
- 1 t (teaspoon) kosher or sea salt
- 3/4 t (teaspoons) ground white pepper
- 3 T (tablespoons) chopped fresh chives (optional)
- 3 large eggs
- Paprika (optional, for garnish)
Instructions
- Preheat oven: Set your oven to 375°F and position the rack above the middle. Lightly butter a standard-sized pie plate to prevent sticking.
- Sauté onion and garlic: Melt 1 1/2 tablespoons of butter in a medium skillet over medium-high heat. Add the chopped onion and cook for about 4 minutes until it becomes slightly browned at the edges. Reduce heat to medium, add the minced garlic, and cook for another 2 to 3 minutes until fragrant but not browned.
- Mix the filling: Transfer the onion and garlic mixture to a medium bowl. Add the corn kernels, milk, 1 1/2 cups cheese, 1/2 cup panko, salt, white pepper, and chives if using. Stir well to combine. Then, add the eggs one at a time, mixing thoroughly after each addition.
- Pour into pie plate: Pour the mixture into the prepared buttered pie dish, spreading evenly.
- Prepare topping: Melt the remaining 1/2 tablespoon butter, let it cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle this evenly over the pie filling.
- Bake: Place the pie on a rimmed baking sheet to catch any drips and bake for approximately 35 minutes. The pie should be slightly puffed, set, and beginning to brown around the edges.
- Cool and serve: Let the pie cool for 5 to 10 minutes before slicing. Garnish with a dash of paprika and extra chives if desired, then serve.
Notes
- Can be prepared a day ahead and baked before serving for convenience.
- Use fresh corn whenever possible for the best flavor, but thawed frozen corn works well too.
- For extra flavor, add a pinch of smoked paprika into the topping or sprinkle on top before serving.
- This dish pairs beautifully with a light salad or brunch beverages like mimosas.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
