Description
A comforting and savory Cheddar Sweet Corn Pie featuring a buttery pie crust filled with a creamy mixture of fresh corn, sautéed onions, sharp cheddar cheese, and a blend of eggs and cream. Perfect as a hearty side or a vegetarian main dish, this pie bakes to a golden-brown perfection with a tender, custardy texture inside.
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 the oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the pie evenly.
- Prepare Pie Crust: Place the pre-made 9-inch pie crust into a pie dish, pressing it gently into the dish to fit and setting it aside for the filling.
- Sauté Onions: In a skillet over medium heat, melt the butter. Add the chopped onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Cook Corn: Add the fresh or frozen corn kernels to the skillet with the onions and cook for an additional 3–4 minutes to heat through and blend flavors. Remove the skillet from heat and allow the mixture to cool slightly.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the eggs, whole milk, and heavy cream until smooth and combined.
- Combine Filling: Stir the sautéed onion and corn mixture into the egg mixture. Then add the shredded cheddar cheese, salt, black pepper, and smoked paprika if using. Mix until all ingredients are fully incorporated.
- Fill Pie Crust: Pour the prepared filling mixture into the pie crust and smooth the top with a spatula. Sprinkle the chopped fresh chives or parsley on top if desired for a fresh finish.
- Bake Pie: Place the pie dish in the preheated oven and bake for 35–40 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
- Cool and Serve: Remove the pie from the oven and let it cool for about 10 minutes to set further before slicing and serving warm.
Notes
- For best results, use fresh corn when in season for a sweeter flavor, but frozen corn works well year-round.
- The smoked paprika is optional but adds a nice smoky depth to the pie.
- You can substitute the whole milk and heavy cream with milk alternatives for a lighter version, though this may alter the texture slightly.
- This pie is delicious served with a side salad or as part of a brunch spread.
- Leftovers can be refrigerated and enjoyed within 2–3 days, reheated gently to avoid drying out.
