If you’re craving something that’s comfort food with a fresh, summery twist, let me introduce you to this amazing Cheddar Sweet Corn Pie Recipe. It captures the sweetness of fresh corn balanced perfectly with the rich, creamy tang of cheddar and fontina cheeses. Each bite delivers a lovely contrast of textures: the tender corn custard filling nestled inside a golden crust of buttery, crispy crumbs. This pie feels like a warm hug on a plate and is sure to become one of your go-to dishes for gatherings, weeknight dinners, or anytime you want to impress with minimal effort and maximum flavor.
Ingredients You’ll Need
Gathering simple ingredients that work harmoniously is what makes this pie shine. Each component plays an essential role — from the buttery sweetness of the corn and onions to the mellow sharpness of the cheeses, the creaminess of the milk, and the satisfying crunch of the panko topping.
- Butter (2 tablespoons plus extra for the dish): Adds richness and helps create a luscious flavor base while preventing sticking.
- Yellow onion (1 cup, finely chopped): Brings a subtle sweetness and aromatic depth after sautéing.
- Garlic (1 medium clove, minced): Offers a gentle savory note that enhances the overall aroma.
- Fresh or thawed corn kernels (4 cups): The star of the show; choose fresh ears for a vibrant natural sweetness.
- Milk (2/3 cup): I love mixing plant milk and dairy milk for creaminess without heaviness.
- Grated soft cheese (2 cups): A blend of mild cheddar and fontina gives the pie cheesy depth and melt-in-mouth texture.
- Panko bread crumbs (3/4 cup plus extra for topping): Adds crunch and a delightful golden crust on top.
- Kosher or sea salt (1 teaspoon): Balances all the flavors perfectly.
- Ground white pepper (3/4 teaspoon): Gives a mild peppery kick without overpowering.
- Chopped fresh chives (3 tablespoons, optional): Brightens the pie with a fresh, oniony bite.
- Eggs (3): Bind the filling together, creating a custardy texture that’s just right.
- Paprika, additional chives, salt, and pepper: For garnishing and that final visual and flavor boost.
How to Make Cheddar Sweet Corn Pie Recipe
Step 1: Prepare Your Oven and Pie Plate
Begin by preheating your oven to 375°F (190°C). Position the rack just above the middle for even baking. Take a moment to butter your standard-sized pie plate generously; this small step ensures your lovely pie won’t stick and helps the crust crisp up beautifully.
Step 2: Sauté Onions and Garlic
Melt 1 1/2 tablespoons of butter in a medium skillet over medium-high heat. Toss in the finely chopped yellow onion and cook until the edges start to brown, about 4 minutes—this brings out their natural sweetness. Then reduce the heat to medium and add the minced garlic, stirring for 2 to 3 minutes until it’s fragrant without letting it brown. This layer of flavor sets the foundation for the pie’s rich taste.
Step 3: Combine Filling Ingredients
Transfer the sautéed onion and garlic to a medium mixing bowl. Add the fresh corn kernels, milk, 1 1/2 cups of the grated cheese, 1/2 cup panko bread crumbs, salt, pepper, and fresh chives. Stir everything until it’s well combined. Next, beat the eggs lightly and add them to the mixture, folding everything together until the filling is smooth and cohesive.
Step 4: Pour the Filling into the Pie Plate
Spread the luscious filling evenly into your buttered pie plate. This is where your careful prep shines, ensuring that smooth, creamy custard texture inside the pie shape you’re creating.
Step 5: Prepare and Add the Topping
Melt the remaining 1/2 tablespoon butter and let it cool slightly. In a small bowl, mix this melted butter with 1/4 cup panko bread crumbs, 1/2 cup grated cheese, chopped chives, and a pinch of salt and pepper. Sprinkle this mixture evenly over the pie filling, creating a golden, crunchy top that will bake to perfection.
Step 6: Bake Until Golden and Set
Place your pie on a rimmed baking sheet to catch any drips and bake in the preheated oven for about 35 minutes. You’re aiming for the top to be slightly puffed, set firmly, and beginning to brown—a sign that the custard is perfectly cooked and the topping is irresistibly crispy.
Step 7: Add Final Touches and Cool
Once baked, give your pie 5 to 10 minutes to cool. This rest allows it to set a little more making slicing easier. For that final burst of flavor and a beautiful presentation, garnish with a dash of paprika and extra chopped chives. Serve warm or at room temperature depending on your preference.
How to Serve Cheddar Sweet Corn Pie Recipe
Garnishes
A sprinkle of fresh chives adds a lovely green pop that complements the golden tones of the pie, while a dash of paprika lends a subtle smokiness and festive color. These small garnishes make the dish feel even more special and inviting at the table.
Side Dishes
This pie pairs beautifully with bright, crisp salads to balance the richness—think arugula tossed with lemon vinaigrette or a fresh tomato and cucumber salad. Roasted vegetables or a light green vegetable like steamed asparagus or green beans also play well alongside.
Creative Ways to Present
If you’re bringing this to a gathering, consider serving it in individual mini pie dishes or tartlet pans. You can also slice it into bars for a handheld option. Adding a drizzle of chili-infused oil or a dollop of sour cream mixed with herbs can elevate the flavor and impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Cheddar Sweet Corn Pie can be wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delightful as the first serving.
Freezing
This pie freezes wonderfully. Wrap it well in foil and plastic wrap to avoid freezer burn. When ready to enjoy, thaw overnight in the fridge and reheat in the oven to bring back that crisp topping.
Reheating
To revive the pie’s crispy crust, reheat slices in a 350°F (175°C) oven for 10 to 15 minutes until warmed through. Avoid the microwave if you can, as it might lead to a soggy texture. A quick broil at the end can add back some crispness to the topping.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Thawed frozen corn works great if fresh corn is not available. Make sure to drain any excess moisture before mixing it into the filling to avoid watering down the pie.
What if I don’t have fontina cheese?
You can substitute fontina with other mild, melting cheeses like mozzarella or Monterey Jack. The key is a cheese that melts smoothly and has a gentle flavor that complements the cheddar.
Is this pie gluten-free?
The recipe as written uses panko bread crumbs, which typically contain gluten. To make it gluten-free, swap regular panko with gluten-free breadcrumbs. The texture will remain crispy and delicious.
Can I prepare the filling in advance?
Yes! You can prepare the filling the day before, cover it tightly, and refrigerate. When ready, assemble, add the topping, and bake. This makes it very convenient for busy days or entertaining.
How spicy is this dish?
This Cheddar Sweet Corn Pie Recipe is mild and comforting with a subtle peppery warmth from the white pepper and a light smoky hint if you garnish with paprika. If you want to add heat, consider stirring in a pinch of cayenne or serving with a hot sauce on the side.
Final Thoughts
I truly believe this Cheddar Sweet Corn Pie Recipe has all the ingredients to become your new favorite comfort dish. It’s surprisingly simple yet bursting with flavor, perfect for any season and occasion. I can’t wait for you to bake it, share it, and enjoy every cheesy, sweet, buttery bite with friends and family. Give it a try and watch it disappear from the table – that’s always a good sign!
Print
Cheddar Sweet Corn Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cheddar Sweet Corn Pie is a comforting and savory dish combining the sweetness of fresh corn with creamy, melty cheese and a crunchy panko topping. Perfect as a side or a hearty vegetarian main, it’s baked to golden perfection and lightly flavored with fresh chives and a hint of garlic.
Ingredients
Pie Filling
- 2 tablespoons butter (plus extra for buttering the dish)
- 1 cup finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 cups fresh or thawed corn kernels (about 6 large ears)
- 2/3 cup milk (half plant milk and half dairy milk or half and half recommended)
- 2 cups (about 8 oz.) grated soft cheese (half mild cheddar, half fontina)
- 3/4 cup panko bread crumbs
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon ground white pepper
- 3 tablespoons chopped fresh chives (optional)
- 3 eggs
Topping
- 1/2 tablespoon butter (melted and cooled slightly)
- 1/4 cup panko bread crumbs
- 1/2 cup grated cheese (cheddar or fontina)
- 1/2 tablespoon chopped fresh chives
- Pinch of salt and pepper
- Paprika (for garnish)
- Additional chopped chives (for garnish)
Instructions
- Prepare the oven and pie dish. Preheat your oven to 375°F (190°C) and position the rack just above the middle. Lightly butter a standard-sized pie plate to prevent sticking.
- Sauté onions and garlic. Melt 1 1/2 tablespoons butter in a medium skillet over medium-high heat. Add the finely chopped onion and cook for about 4 minutes until slightly browned at the edges. Lower the heat to medium, add minced garlic, and cook for 2 to 3 minutes until fragrant but not browned.
- Mix the filling. Transfer the cooked onion and garlic into a medium mixing bowl. Add the fresh or thawed corn kernels, milk, 1 1/2 cups grated cheese, 1/2 cup panko bread crumbs, salt, pepper, and chopped chives if using. Stir well to combine. Beat the eggs separately and then incorporate them into the mixture thoroughly.
- Transfer filling to pie plate. Pour the prepared filling evenly into the buttered pie dish, spreading the mixture smoothly.
- Prepare and add topping. Melt the remaining 1/2 tablespoon butter and let it cool slightly. In a small bowl, mix the melted butter with 1/4 cup panko bread crumbs, 1/2 cup grated cheese, chopped chives, salt, and pepper. Sprinkle this evenly over the pie filling.
- Bake the pie. Place the pie on a rimmed baking sheet and bake in the preheated oven for approximately 35 minutes, until the top is puffed slightly, set, and beginning to brown.
- Cool and garnish. Let the pie cool for 5 to 10 minutes after baking. Garnish with a dash of paprika and additional chopped chives if desired. Serve warm or at room temperature.
Notes
- Use fresh corn kernels for the best flavor, but frozen thawed corn works well too.
- You can substitute the cheese with other mild, soft melting cheeses if desired.
- The chives are optional but add a nice fresh flavor to balance the richness.
- Serve as a vegetarian side dish or a light main course.
- Ensure the buttered pie plate is well greased to prevent sticking.
- If you want a crispier topping, broil the pie for the last 1-2 minutes, watching carefully to avoid burning.
