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
Scale
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
