Cheddar Sweet Corn Pie

This cheddar sweet corn pie transforms fresh or frozen corn into a delicious, savory dish that's somewhere between a quiche and a casserole. The combination of sweet corn kernels with melty cheese creates a comforting meal that works beautifully as a side dish or vegetarian main.

I first made this pie for a potluck dinner and was surprised when it disappeared before all the desserts. Now it's my go to recipe whenever corn is in season and I need something that pleases both vegetarians and meat eaters alike.

Ingredients

• Unsalted butter: Gives a rich base for sautéing without overwhelming the corn flavor. European style butter works especially well if you can find it.
• Milk: Creates the custard base. A combination of regular milk and half and half makes it extra creamy without being too heavy.
• Cheddar and fontina cheese: Blend perfectly. The cheddar provides sharpness while the fontina melts beautifully for that perfect cheese pull.
• Yellow onion: Adds sweetness when properly caramelized. Look for firm onions without soft spots.
• Fresh garlic: Brings necessary aromatic depth. Always use fresh instead of pre minced for the best flavor.
• Corn kernels: Are the star. Fresh summer corn cut from the cob provides the sweetest flavor, but good quality frozen corn works wonderfully year round.
• Fresh chives: Add a mild onion flavor and beautiful color. Choose bright green ones with no wilting.
• Panko bread crumbs: Create a lighter, crispier topping than regular bread crumbs. Japanese panko stays especially crispy.
• Kosher salt: Enhances all the flavors without making the dish taste salty.
• White pepper: Blends in visually while adding gentle heat without black specks.
• Large eggs: Bind everything together and create the custardy texture.

Step-by-Step Instructions

Prepare Your Oven and Pan:

Position your oven rack just above center and preheat to 375°F. This positioning ensures even browning of both the filling and topping. Thoroughly butter your pie plate, making sure to coat the sides all the way to the rim to prevent sticking.

Sauté The Aromatics:

Melt butter over medium high heat until it foams slightly but doesn't brown. Add your finely chopped onion and cook for exactly 4 minutes, stirring occasionally to promote even browning around the edges. The onions should become translucent with golden edges. Lower your heat before adding garlic to prevent burning, then cook until fragrant which typically takes 2 to 3 minutes. The garlic should smell sweet and aromatic but never brown or it will taste bitter.

Create The Filling:

Combine your sautéed onion and garlic with corn kernels while they're still slightly warm. This helps melt the cheese slightly and blend flavors. Add milk, most of the cheese, half the panko, seasonings, and chives if using. The mixture should look quite wet at this stage. Add eggs last and stir until just combined. Overmixing after adding eggs can make the final texture tough.

Assemble The Pie:

Pour your corn mixture into the buttered pie plate and use a spatula to create an even surface. The mixture should come about half an inch from the top of the dish to allow room for rising. Take care to distribute the corn and cheese evenly throughout the dish.

Create The Topping:

Melt the remaining butter and allow it to cool slightly so it doesn't immediately cook the cheese. Combine with the reserved panko, cheese, chives, and seasonings, mixing with your fingertips until the texture resembles coarse wet sand. Sprinkle this mixture evenly over the pie filling, making sure to cover the entire surface for maximum crispiness.

Bake To Perfection:

Place your pie plate on a rimmed baking sheet which catches any potential overflow and makes it easier to remove from the oven. Bake for 35 minutes or until the pie is puffed in the center, set when gently touched, and sporting a beautiful golden brown crust. The internal temperature should reach 160°F if you have a thermometer.

Rest And Serve:

Allow the pie to rest for 5 to 10 minutes before slicing. This crucial step lets the custard set fully for cleaner slices. Just before serving, sprinkle with a light dusting of paprika for color and extra chives for freshness.

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You Must Know

The fresh corn makes all the difference in this recipe. I once made this pie with corn I had carefully cut from the cob during summer's peak season, and the natural sweetness was so pronounced that my daughter asked if I had added sugar. That memory reminds me why it's worth taking the extra time to use fresh ingredients whenever possible.

Make It Your Own

This versatile pie welcomes adaptations based on what you have on hand. Try adding diced red bell peppers for color and sweetness, or incorporate chopped jalapeños for a spicy kick. Fresh herbs like thyme or basil can replace the chives for a different flavor profile. The recipe works with almost any melting cheese. Gruyère adds a nutty sophistication while pepper jack introduces a pleasant heat.

Serving Suggestions

This corn pie shines as part of a larger meal. Serve alongside a simple green salad dressed with vinaigrette for a light dinner, or pair it with grilled meats for a more substantial meal. For brunch, cut into small squares and serve at room temperature alongside fruit and mimosas. The pie reheats beautifully in a 300°F oven for about 15 minutes, though I find it equally delicious at room temperature for picnics or potlucks.

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Storage Tips

Store leftovers covered in the refrigerator for up to 3 days. The flavor actually improves overnight as the ingredients meld together. To reheat, cover with foil and warm in a 325°F oven until heated through, about 15 minutes. Remove the foil for the last few minutes to re crisp the topping. Avoid microwave reheating which can make the crust soggy and the eggs rubbery.

Frequently Asked Questions

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works perfectly if fresh corn is unavailable. Just ensure to drain any excess liquid before adding to the mixture.

→ What cheese can I substitute for cheddar?

Fontina, Gruyère, or Monterey Jack are great substitutes that melt well and pair beautifully with corn and other flavors in the dish.

→ How do I make the pie crustless?

This pie is naturally crustless, relying on the creamy filling and crispy topping for structure and texture.

→ Can this dish be made ahead of time?

Yes, you can prepare the filling a day ahead and refrigerate it. Add the topping and bake just before serving for the best texture.

→ What pairs well with this pie?

A fresh green salad or roasted vegetables complement the rich, cheesy flavors of the pie beautifully.

→ Can I make this pie dairy-free?

To make it dairy-free, use plant-based milk and a non-dairy cheese substitute with good melting properties.