Description
This Cheddar Sweet Corn Pie is a delicious and comforting savory pie featuring a flaky pie crust filled with a creamy mixture of sautéed onions, sweet corn, sharp cheddar cheese, and a blend of eggs and cream. Baked to golden perfection, it’s perfect as a hearty side dish or a light main course.
Ingredients
Scale
Pie Crust
- 1 pre-made 9-inch pie crust
Filling
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cups fresh or frozen corn kernels
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking your pie evenly.
- Prepare Pie Crust: Place the pre-made 9-inch pie crust into a pie dish, pressing it gently to fit, then set it aside while you prepare the filling.
- Sauté Onions: In a skillet over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
- Cook Corn: Add the fresh or frozen corn kernels to the skillet with the onions. Cook for another 3 to 4 minutes until the corn is heated through and beginning to soften. Remove the skillet from heat and let the mixture cool slightly.
- Mix Custard Base: In a mixing bowl, whisk together the eggs, whole milk, and heavy cream until smooth and well combined. Stir in salt, black pepper, and smoked paprika if using for added flavor.
- Combine Filling: Add the sautéed onion and corn mixture to the custard base, then fold in the shredded sharp cheddar cheese. Mix gently until all ingredients are evenly incorporated.
- Fill Pie Crust: Pour the combined filling into the prepared pie crust, smoothing out the top with a spatula. Sprinkle chopped fresh chives or parsley over the top if desired for a fresh herb garnish.
- Bake: Place the pie on the middle rack of the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top is golden brown and slightly puffed.
- Cool and Serve: Remove the pie from the oven and let it cool for about 10 minutes before slicing and serving to allow the filling to set properly.
Notes
- Using fresh corn enhances the sweetness, but frozen corn works well too—just thaw before cooking.
- For a richer flavor, try using smoked sharp cheddar or adding a touch of cayenne pepper for heat.
- Letting the pie cool before cutting helps maintain clean slices and prevents the custard from spilling out.
- You can prepare this pie a day in advance and reheat it gently in the oven before serving.
