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
Scale
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.
