If you love a comforting dish that brings together creamy, cheesy goodness with the natural sweetness of fresh corn, you are about to discover a new favorite. This Cheddar Sweet Corn Pie Recipe is a delightful celebration of simple ingredients that work harmoniously to create a texture and flavor combination that is utterly irresistible. Whether you are aiming to impress guests or want a cozy, satisfying meal for your family, this pie ticks every box with its golden crust, rich filling, and a crunchy topping that seals the deal perfectly.
Ingredients You’ll Need
The magic of this Cheddar Sweet Corn Pie Recipe lies in the simplicity and quality of its ingredients. Each one plays a crucial role—from the buttery base and the earthy onions to the creamy cheeses and fresh chives that lift the flavors with a bright note. Together, they create a pie that’s as visually appealing as it is delicious.
- Butter: Adds richness and helps create a luscious texture while preventing sticking.
- Yellow onion: Provides a sweet and savory base flavor when sautéed.
- Garlic clove: Delivers a subtle aromatic depth without overwhelming the dish.
- Fresh or thawed corn kernels: The star ingredient offering natural sweetness and bright color.
- Milk (half plant-based, half dairy or half and half): Brings creaminess to the filling, balancing the cheese and corn.
- Grated cheese (mild cheddar and fontina): Combines mellow sharpness with a melting quality that makes each bite indulgent.
- Panko bread crumbs: Add structure inside the pie and crispiness to the topping.
- Kosher or sea salt: Enhances every flavor without overpowering.
- Ground white pepper: Offers a subtle heat and earthy aroma.
- Fresh chives (optional): Inject a fresh, oniony brightness to cut through the richness.
- Eggs: Bind the filling together with a soft, custard-like consistency.
- Paprika (for garnish): Provides color and a gentle smoky note.
How to Make Cheddar Sweet Corn Pie Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C) and positioning the rack above the middle. Lightly butter a standard pie plate; this simple step prevents any sticking and helps your pie come out with a perfect crust that’s easy to slice.
Step 2: Sauté the Aromatics
Melt 1 1/2 tablespoons of butter in a medium skillet over medium-high heat. Add the finely chopped yellow onion and sauté for about 4 minutes until the edges are slightly browned, releasing a sweet, caramelized aroma. Lower the heat to medium, add the minced garlic, and cook for another 2 to 3 minutes until fragrant but not browned— this careful cooking layer builds a beautifully mellow base flavor.
Step 3: Prepare the Filling
Transfer your cooked onions and garlic into a mixing bowl and stir in 4 cups of fresh or thawed corn kernels. Add 2/3 cup of milk, 1 1/2 cups of grated cheese, 1/2 cup panko bread crumbs, 1 teaspoon salt, 3/4 teaspoon white pepper, and if you’re using fresh chives, toss in 3 tablespoons for a pop of brightness. Beat 3 eggs and mix them thoroughly into the combination to bind everything perfectly.
Step 4: Assemble the Pie
Pour the creamy filling into your buttered pie plate, spreading it out evenly. This even layer ensures every slice carries that luscious sweet corn and cheese blend.
Step 5: Create the Topping
Melt the remaining 1/2 tablespoon of butter and let it cool slightly. In a small bowl, combine the melted butter with 1/4 cup panko bread crumbs, 1/2 cup grated cheese, a sprinkle of chopped chives, and a pinch of salt and pepper. Gently sprinkle this topping evenly over the pie filling to create that irresistible golden, crispy cap.
Step 6: Bake to Perfection
Place your pie on a rimmed baking sheet to catch any drips and bake for about 35 minutes. You’ll know it’s done when the top is puffed up, set, and beginning to develop a beautiful golden brown color. This final baking step melds flavors and textures into one harmonious dish.
Step 7: Rest Before Serving
Allow your Cheddar Sweet Corn Pie to cool for 5 to 10 minutes after baking. It helps the filling set slightly so every forkful holds its shape. Finish with a dash of paprika for color and extra chopped chives if you want a fresh herbal kick.
How to Serve Cheddar Sweet Corn Pie Recipe
Garnishes
A little garnish goes a long way with this pie. A sprinkle of paprika adds a warm, smoky hue that makes your presentation pop, while fresh chopped chives add a touch of green and a hint of brightness that elegantly contrasts the rich, cheesy filling.
Side Dishes
This pie shines alongside crisp, fresh salads or roasted vegetables that offer a contrast in texture and lightness. Think arugula with lemon vinaigrette or a simple tomato and cucumber salad. For a heartier meal, creamy mashed potatoes or a bowl of soup also complement the pie’s comforting flavors beautifully.
Creative Ways to Present
Slice the pie into perfect wedges for individual plates or place it whole on a decorative board to show off its golden topping. For a fun twist at brunch or a party, cut the pie into small squares or even use mini tart pans for bite-sized versions—perfect for sharing and tasting.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover and store any leftover Cheddar Sweet Corn Pie in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for next-day lunches or quick dinners. The flavors deepen after resting, so leftovers are often even tastier!
Freezing
If you want to freeze this pie, wrap it tightly in foil or plastic wrap and place it in an airtight container. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the fridge for the best texture and flavor.
Reheating
Reheat slices in an oven preheated to 350°F (175°C) for about 10 to 15 minutes until warmed through and the crust is crisp again. Avoid microwaving if possible, to keep the topping crunchy and preserve that delightful fresh-baked quality.
FAQs
Can I use canned corn instead of fresh or thawed?
Absolutely! While fresh corn provides the best texture and sweetness, canned corn works well in a pinch. Just be sure to drain it well to avoid excess moisture in your pie filling.
Is it possible to make this recipe dairy-free or vegan?
You can swap out milk and cheeses for plant-based alternatives, like almond milk and vegan cheddar. Keep in mind, the texture and flavor will differ slightly, but it will still be delicious and creamy.
Can I prepare this pie ahead of time before baking?
Yes, you can assemble the pie and keep it covered in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if it’s going into the oven cold.
What other cheeses could I use if I don’t have fontina?
Mild cheeses that melt well are great substitutes—try mozzarella, Monterey Jack, or even a creamy Gouda for interesting flavor variations while preserving that smooth texture.
How can I make this pie gluten-free?
Replace the panko bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just make sure they are finely ground to maintain the pie’s structure and crispy topping.
Final Thoughts
There’s something incredibly comforting and satisfying about the Cheddar Sweet Corn Pie Recipe that makes it an absolute must-try in your recipe collection. It brings together warmth, creaminess, and a touch of sweetness in a way that will have you coming back for seconds and sharing it with friends and family. So grab your ingredients and dive into this beautiful dish—you won’t regret it.
Print
Cheddar Sweet Corn Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cheddar Sweet Corn Pie combines sweet corn kernels with creamy cheese and a crispy panko topping, baked to golden perfection. It’s a comforting and savory dish perfect as a side or vegetarian main, featuring the rich flavors of cheddar and fontina cheeses, mellow onions, and fresh chives in a creamy, custard-like filling.
Ingredients
For the Filling
- 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 (use half plant-based milk and half dairy milk or half and half)
- 2 cups (about 8 ounces) grated soft cheese (½ mild cheddar and ½ 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 eggs
For the 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 chives (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and position the rack above the middle. Lightly butter a standard-sized pie plate to prevent sticking.
- Sauté the aromatics: Melt 1 1/2 tablespoons butter in a medium skillet over medium-high heat. Add the chopped onion and cook for about 4 minutes until slightly browned at the edges. Reduce heat to medium, add the minced garlic, and cook for 2 to 3 minutes until fragrant but not browned.
- Prepare the filling: Transfer the cooked onion and garlic to a medium mixing bowl. Add the corn kernels, milk, 1 1/2 cups grated cheese, 1/2 cup panko bread crumbs, salt, pepper, and chopped chives. Stir until well combined. Beat the eggs separately and then add them to the mixture, mixing thoroughly until everything is evenly incorporated.
- Assemble the pie: Pour the filling mixture into the prepared buttered pie plate, spreading it evenly across the surface.
- Make the topping: Melt the remaining 1/2 tablespoon butter and let it cool slightly. In a small bowl, combine the melted butter with 1/4 cup panko, 1/2 cup grated cheese, chopped chives, and a pinch of salt and pepper. Sprinkle this mixture evenly over the pie filling to create a crispy topping.
- Bake the pie: Place the pie on a rimmed baking sheet to catch any drips and bake for about 35 minutes until the top is slightly puffed, set, and beginning to turn golden brown.
- 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 for freshness and color. Serve warm or at room temperature for best flavor.
Notes
- You can use fresh or thawed frozen corn kernels depending on availability and season.
- For a richer pie, substitute whole milk with half and half or use your preferred combination of plant-based milk and dairy milk.
- If you want a gluten-free version, use gluten-free panko or substitute with crushed gluten-free crackers.
- The pie can be reheated gently in the oven and tastes great the next day.
- Adjust salt and pepper to taste, especially if using salted butter or salty cheeses.
- Feel free to experiment with cheese varieties, mixing mild cheddar with mozzarella or gruyere for different flavor profiles.
