Description
This Cheddar Sweet Corn Pie is a comforting and savory dish combining sweet corn kernels with creamy cheese and aromatic chives, topped with a crispy panko and cheese crust. Baked to golden perfection, it is perfect as a hearty side or a light main for family meals and gatherings.
Ingredients
Scale
Filling
- 2 tablespoons butter (plus extra for the dish)
- 1 cup finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 cups fresh or thawed corn kernels (equivalent to 6 large ears)
- 2/3 cup milk (half plant milk and half dairy milk or half and half recommended)
- 2 cups (about 8 oz) 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 eggs
Topping
- Remaining 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.
- Assemble the pie: Pour the filling mixture into the prepared buttered pie plate, spreading it evenly.
- 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, salt, and pepper. Sprinkle this mixture evenly over the pie filling.
- Bake the pie: Place the pie on a rimmed baking sheet and bake for about 35 minutes until the top is slightly puffed, set, and beginning to brown.
- Rest and serve: Cool the pie for 5 to 10 minutes. Garnish with a dash of paprika and additional chopped chives if desired. Serve warm or at room temperature.
Notes
- For best flavor, use a mix of mild cheddar and fontina cheeses for a creamy and melty texture.
- You can substitute plant-based milk to make it lighter or dairy-free if using suitable cheeses.
- The panko and cheese topping creates a delightful crunchy crust that contrasts with the creamy filling.
- Leftovers can be refrigerated and reheated gently to preserve texture.
- If fresh corn is not available, frozen kernels work well once thawed.
- Adjust seasoning to taste, especially salt, to balance sweetness of corn and richness of cheese.
