Description
This Cheddar Sweet Corn Pie is a comforting, savory dish perfect for any occasion. A creamy blend of fresh corn, sautéed onions and garlic, rich cheeses, and fresh chives baked with a crunchy panko topping, creating a delightful balance of textures and flavors. Easy to prepare, it makes a great side dish or a vegetarian main that’s best served warm or at room temperature.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter (plus extra for greasing the dish)
- 1 cup finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 cups fresh or thawed corn kernels (from about 6 large ears)
- 2/3 cup milk (a mix of plant and dairy milk or half and half recommended)
- 2 cups (about 8 ounces) grated soft cheese – half mild cheddar and half fontina
- 3/4 cup panko bread crumbs
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon ground white pepper
- 3 tablespoons chopped fresh chives (optional)
- 3 large eggs
Topping
- 1/2 tablespoon butter
- 1/4 cup panko bread crumbs
- 1/2 cup grated cheese (cheddar or fontina)
- 1/2 tablespoon chopped fresh chives
- Pinch of salt and pepper
- Paprika (for garnish)
- Additional chopped fresh chives (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and adjust the oven rack so it’s positioned above the middle. Lightly butter a standard-sized pie plate to prevent the pie from sticking during baking.
- Sauté the aromatics: In a medium skillet over medium-high heat, melt 1 1/2 tablespoons of butter. Add the finely chopped yellow onion and cook for about 4 minutes until the edges become slightly browned. Reduce the heat to medium, add the minced garlic, and cook for an additional 2 to 3 minutes until fragrant but not browned.
- Prepare the filling: Transfer the sautéed onion and garlic into a medium mixing bowl. Add the fresh or thawed corn kernels, milk, 1 1/2 cups of grated cheese, 1/2 cup of panko bread crumbs, salt, white pepper, and chopped fresh chives. Stir well to combine all ingredients evenly. Beat the eggs separately, then add them to the mixture and mix thoroughly to incorporate.
- Assemble the pie: Pour the mixed filling into the prepared, buttered pie plate and spread it evenly with a spatula or the back of a spoon to ensure uniform thickness.
- Make the topping: Melt the remaining 1/2 tablespoon of butter and let it cool slightly. In a small bowl, combine this melted butter with 1/4 cup panko bread crumbs, 1/2 cup grated cheese, 1/2 tablespoon chopped fresh chives, and a pinch of salt and pepper. Mix well, then sprinkle this mixture evenly over the surface of the pie filling.
- Bake the pie: Place the pie on a rimmed baking sheet to catch any drips and bake in the preheated oven for about 35 minutes. The pie is done when the topping is golden-brown, slightly puffed, and the filling is set.
- Rest and serve: Allow the pie to cool for 5 to 10 minutes after baking. Garnish with a dash of paprika and additional chopped chives if desired. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use fresh corn if possible for the best sweetness and texture, but frozen and thawed corn works well too.
- Mixing half mild cheddar and half fontina cheese provides a nice balance of sharpness and creaminess.
- Adjust the salt and pepper to your taste, especially considering the saltiness of the cheese used.
- The topping adds a lovely crunch; do not skip it for texture contrast.
- This pie can be prepared a few hours ahead and reheated gently in the oven before serving.
- For a dairy-free version, substitute plant-based milk and a suitable vegan cheese alternative.
