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Cheddar Sweet Corn Pie Recipe

Cheddar Sweet Corn Pie Recipe
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★★★★★

5 from 20 reviews

This Cheddar Sweet Corn Pie is a comforting and savory bake combining the natural sweetness of fresh corn with sharp cheddar cheese. Perfect as a side dish or a vegetarian main course, it features a buttery crust (optional) filled with sautéed onions, garlic, sweet corn kernels, and a creamy egg and milk custard base, baked until golden and set.

Ingredients

Scale

Preparation

  • 2 tablespoons Butter (Plus extra for greasing the dish)
  • 1 cup Yellow Onion, finely chopped
  • 1 medium Garlic Clove, minced
  • 4 cups Corn Kernels, fresh or thawed (From about 6 large ears)

Cheese and Dairy

  • 1 cup Shredded Cheddar Cheese
  • 3 large Eggs
  • 1 cup Milk

Other

  • Salt and Pepper (To taste)
  • 1 pie crust (Optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter. If using a pie crust, gently fit it into the dish and trim any excess edges.
  2. Sauté Aromatics: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Cook Corn: Add the corn kernels to the skillet with the onions and garlic. Sauté for 2 to 3 minutes, allowing the corn to warm up and any excess liquid to evaporate. Remove the skillet from heat and let the mixture cool slightly.
  4. Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and fully combined.
  5. Combine Filling: Stir the sautéed onion, garlic, and corn mixture into the egg mixture. Then fold in the shredded cheddar cheese gently to distribute evenly without overmixing.
  6. Assemble Pie: Pour the combined filling into the prepared pie dish, whether lined with pie crust or buttered directly.
  7. Bake: Place the pie dish in the preheated oven and bake for 35 to 40 minutes, or until the center is just set and the top is lightly golden. You can test doneness by inserting a knife near the center; it should come out clean.
  8. Cool and Serve: Remove the pie from the oven and allow it to cool for at least 10 minutes to set properly. This resting time helps achieve creamy, sliceable pieces for serving.

Notes

  • Fresh corn is preferred for the best flavor, but frozen corn kernels that are thawed work well too.
  • For a richer flavor, you can substitute whole milk with half-and-half or add a little cream.
  • The pie crust is optional; the filling can be baked directly in a buttered dish for a crustless version.
  • Feel free to add herbs such as thyme or chives for additional aroma and flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: cheddar corn pie, sweet corn recipe, vegetarian pie, baked corn dish, cheddar cheese pie

Find it online: https://leofoster.com/cheddar-sweet-corn-pie-recipe/