Cheddar Sweet Corn Pie
A savory, custard-like pie brimming with juicy corn and sharp, melted cheddar.
Servings: 6 servings
Equipment
- 9-inch Pie Dish
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 tablespoons Butter Plus extra for greasing the dish
- 1 cup Yellow Onion, finely chopped
- 1 medium Garlic Clove, minced
- 4 cups Corn Kernels, fresh or thawed From about 6 large ears
- 1 cup Shredded Cheddar Cheese
- 3 large Eggs
- 1 cup Milk
- Salt and Pepper To taste
- 1 pie crust Optional Pie Crust
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter. If using a pie crust, fit it gently into the dish and trim the edges.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, cooking for another 1 minute until fragrant.
- Add the corn kernels to the skillet. Sauté for 2-3 minutes until warmed through and any extra liquid has evaporated. Remove the skillet from heat and let it cool slightly.
- In a large bowl, whisk the eggs, milk, salt, and pepper together until smooth.
- Stir in the sautéed vegetables and shredded cheddar cheese, mixing gently to combine.
- Pour the mixture into your prepared pie dish (lined with pie crust, if using).
- Bake in the preheated oven for 35-40 minutes, or until the center is just set and lightly golden on top. A knife inserted near the center should come out clean.
- Remove from the oven and let the pie cool for at least 10 minutes before slicing. This helps everything set up nicely for perfect, creamy slices.
Notes
For deeper flavor, try mixing sharp and mild cheddar, or adding a sprinkle of Parmesan on top before baking. Fresh corn is always best, but frozen or well-drained canned corn can be used in a pinch.