Cheddar Sweet Corn Pie Recipe

Introduction

Cheddar Sweet Corn Pie is a delightful combination of creamy, cheesy filling and sweet corn, baked to golden perfection. This savory pie makes a comforting meal or an impressive side dish for any occasion.

Ingredients

• 2 tablespoons Butter
• 1 large Yellow Onion
• 1 clove Garlic
• 2 cups Corn Kernels
• 1 cup Shredded Cheddar Cheese
• 3 large Eggs
• 1 cup Milk
• Salt, to taste
• Pepper, to taste
• 1 Pie Crust

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. Step 2: In a medium skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
3. Step 3: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Step 4: Mix in the corn kernels and sauté for 2 to 3 minutes until warmed through.
5. Step 5: In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
6. Step 6: Fold in the cooled corn mixture and shredded cheddar cheese until evenly combined.
7. Step 7: Pour the mixture into the prepared pie dish lined with the pie crust.
8. Step 8: Bake for 35 to 40 minutes until the pie is golden and firm to the touch.
9. Step 9: Let the pie cool for about 10 minutes before slicing and serving.

Tips & Variations

• For a lighter option, substitute the butter with olive oil when sautéing the onion and garlic.
• Try swapping yellow onion with shallots for a milder flavor.
• If fresh garlic is unavailable, use garlic powder as a convenient substitute.
• Experiment with different cheeses like gouda or Monterey Jack to change up the flavor profile.
• Use any type of milk—whole, low-fat, or non-dairy—to suit your dietary preferences.
• For a gluten-free version, omit the pie crust or use a pre-made gluten-free crust.

Storage

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. The pie can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh?

Yes, canned corn can be used; just drain it well before sautéing to avoid excess moisture in the pie.

Is it possible to make this pie dairy-free?

Yes, substitute butter with olive oil and use a dairy-free milk and cheese alternative to make the pie dairy-free.

Cheddar Sweet Corn Pie Recipe

Print Recipe

★★★★★

4.4 from 150 reviews

This Cheddar Sweet Corn Pie is a delightful blend of sweet corn, sharp cheddar, and savory onions baked in a flaky pie crust. Perfect as a comforting side dish or a vegetarian main, it combines creamy custard filling with a rich and flavorful base for a satisfying meal any time of year.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Base

• 1 pie crust (traditional or gluten-free)

Filling

• 2 tablespoons butter (or olive oil for a lighter option)
• 1 large yellow onion, chopped
• 1 clove garlic, minced
• 2 cups corn kernels (fresh or frozen)
• 1 to 2 cups shredded cheddar cheese
• 3 large eggs
• 1 cup milk (whole, low-fat, or non-dairy)
• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish to prevent sticking.
2. Sauté Onions: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until it becomes translucent, which releases its aromatic sweetness.
3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the savory depth of the filling.
4. Cook Corn: Mix in the corn kernels and continue to sauté for 2 to 3 minutes until the corn is warmed through, combining the flavors well.
5. Prepare Custard: In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined – this will create the custard-like filling.
6. Combine Filling: Fold the cooled corn and onion mixture along with the shredded cheddar cheese into the egg mixture, ensuring even distribution of ingredients.
7. Assemble Pie: Pour the filling mixture into the prepared pie crust in the greased pie dish, spreading it evenly across.
8. Bake: Place the pie in the oven and bake for 35 to 40 minutes until the filling is golden on top and firmly set.
9. Cool and Serve: Allow the pie to cool for about 10 minutes before slicing to let the custard finish setting, then serve warm for the best flavor and texture.

Notes

• Substitute butter with olive oil for a lighter filling.
• Use shallots instead of onions for a milder aroma.
• Garlic powder can be used if fresh garlic is not available.
• Experiment with different cheeses like gouda or Monterey Jack for varied flavor.
• Use any type of milk (whole, low-fat, or plant-based) according to preference or dietary needs.
• For gluten-free diets, use a pre-made gluten-free pie crust or omit the crust entirely.
• Allow pie to cool slightly before slicing to achieve clean cuts.

Keywords: corn pie, cheddar cheese pie, savory pie, vegetarian pie, sweet corn recipe, baked pie, side dish, comfort food