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Cheddar Sweet Corn Pie Recipe

Cheddar Sweet Corn Pie Recipe
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★★★★★

4.7 from 26 reviews

A deliciously creamy and savory Cheddar Sweet Corn Pie featuring fresh corn, sautéed onions, and melted cheddar cheese baked to golden perfection. This comforting pie makes a fantastic side dish or a light main course, perfect for any season.

Ingredients

Scale

Main 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)

Instructions

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter. If using a pie crust, carefully fit it into the dish and trim the edges to fit.
  2. Sauté Onions & Garlic: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
  3. Cook Corn: Add the corn kernels to the skillet and sauté for 2-3 minutes until warmed through and excess moisture evaporates. Remove from heat and allow to cool slightly.
  4. Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
  5. Combine Ingredients: Stir the sautéed corn mixture and shredded cheddar cheese gently into the egg mixture until evenly distributed.
  6. Fill Pie Dish: Pour the combined mixture into the prepared pie dish, whether lined with pie crust or not.
  7. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the pie center is set and the top is lightly golden. A knife inserted near the center should come out clean.
  8. Cool & Serve: Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing to let it set properly and ensure creamy, firm slices.

Notes

  • For a richer flavor, use whole milk or add a bit of cream.
  • You can substitute cheddar cheese with Monterey Jack or a sharp white cheddar for a twist.
  • Using fresh corn is preferable, but frozen corn works well when thawed and drained.
  • To make this recipe gluten-free, omit the pie crust or use a gluten-free crust alternative.
  • Leftover pie can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.

Nutrition

Keywords: cheddar sweet corn pie, corn pie recipe, savory corn pie, baked corn casserole, vegetarian pie

Find it online: https://foodbylina.com/cheddar-sweet-corn-pie-recipe/