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
Scale
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.
