Cheddar Sweet Corn Pie Recipe

If you love the comforting hug of cheesy, sweet, and savory flavors wrapped into one dish, then you are going to adore this Cheddar Sweet Corn Pie Recipe. It’s exactly the kind of recipe you want on hand for cozy dinners or when you want to impress friends with something both homey and impressive. Each bite bursts with juicy corn sweetness balanced perfectly by creamy cheddar and subtle hints of garlic and onion, all baked into a tender, rich pie that’s as visually inviting as it is delicious.

Ingredients You’ll Need

This Cheddar Sweet Corn Pie Recipe relies on simple, thoughtfully chosen ingredients that come together to build a dish full of flavor and texture. Each one plays a crucial role, from the buttery base that adds richness to the fresh corn that brings natural sweetness and brightness.

• Butter: Adds a luscious, creamy base and helps create a golden crust when melted and combined with the panko topping.
• Yellow onion: Provides a savory depth; sautéed until soft and slightly caramelized to enhance sweetness.
• Garlic: A little goes a long way in adding a fragrant kick and layers of aromatic flavor.
• Fresh or thawed corn kernels: The star ingredient that offers juicy bursts of sweetness and texture.
• Milk: Creates creaminess and moisture; a mix of plant-based and dairy milk keeps it light yet rich.
• Grated cheese (cheddar and fontina): The duo makes the pie both melty and flavorful, with mild sharpness and creamy softness.
• Panko bread crumbs: Adds structure to the filling and a wonderfully crispy topping.
• Kosher or sea salt: Enhances all the natural flavors and balances the sweetness of the corn.
• Ground white pepper: Delivers subtle heat without overpowering the delicate flavors.
• Fresh chives: Optional but highly recommended for a fresh, oniony note and color contrast.
• Eggs: The binding agent that holds the pie together and gives it a custardy texture.
• Paprika: Adds color and a mild sweetness when sprinkled as garnish.

How to Make Cheddar Sweet Corn Pie Recipe

Step 1: Preheat and Prepare Your Baking Dish

Start by preheating your oven to 375°F (190°C) and positioning your rack just above the middle. Lightly butter a standard-sized pie plate to prevent the pie from sticking and to help achieve that golden, inviting crust we all love.

Step 2: Sauté the Aromatics

Melt 1 1/2 tablespoons of butter in a medium skillet over medium-high heat. Toss in the finely chopped yellow onion and sauté for about 4 minutes until the edges begin to brown slightly, developing a sweet caramel flavor. Lower the heat to medium, add the minced garlic, and cook for another 2 to 3 minutes until you can smell the fragrant, garlicky goodness but make sure it doesn’t brown too much—that’s key for balanced flavor.

Step 3: Prepare the Filling

Move your cooked onion and garlic to a mixing bowl, then stir in the fresh or thawed corn kernels, milk, 1 1/2 cups of grated cheese, 1/2 cup panko bread crumbs, kosher salt, white pepper, and chopped fresh chives if you’re using them. Beat the eggs well and fold them into this mixture until everything is fully combined and the filling looks creamy and inviting.

Step 4: Assemble the Pie

Pour your filling into the buttered pie plate and use a spatula to spread it evenly across the surface. This mixing creates the perfect even layer that will set beautifully in the oven.

Step 5: Make the Topping

Melt the remaining 1/2 tablespoon of butter and let it cool slightly to prevent wilting the topping ingredients. In a small bowl, combine this melted butter with 1/4 cup panko bread crumbs, 1/2 cup grated cheese, chopped fresh chives, and a pinch of salt and pepper. Sprinkle this crumbly, cheesy topping evenly over the pie filling to create a beautifully golden, crispy finish once baked.

Step 6: Bake the Pie

Place the pie on a rimmed baking sheet to catch any spills and slide it into your oven. Bake for about 35 minutes until the top puffs up slightly, becomes set, and the cheese and panko topping start to brown enticingly. Keep an eye on it so it turns golden but doesn’t burn.

Step 7: Rest and Serve

Allow your corn pie to cool for 5 to 10 minutes after baking—that resting time lets the filling set fully for clean slices. Just before serving, garnish the pie with a light dusting of paprika and extra chopped chives for a fresh pop of color and subtle visual flair. Serve warm or at room temperature for maximum comfort.

How to Serve Cheddar Sweet Corn Pie Recipe

Garnishes

A sprinkle of fresh chopped chives and a dash of paprika are all you need to elevate the pie’s presentation and add a touch of fresh, vibrant flavor that cuts through the richness perfectly.

Side Dishes

This Cheddar Sweet Corn Pie Recipe pairs wonderfully with crisp green salads, roasted vegetables, or even a light tomato salsa to introduce a fresh and acidic contrast to its creamy, savory tones. It also complements grilled meats or a simple bowl of soup for a complete meal.

Creative Ways to Present

Try slicing and serving this pie in mini tart pans for individual portions at a brunch or party, or serve alongside a flavored sour cream or herbed yogurt dip. You can even add a drizzle of honey to a slice for a surprising sweet-savory kick your guests will rave about.

Make Ahead and Storage

Storing Leftovers

Leftover Cheddar Sweet Corn Pie keeps beautifully in the refrigerator, tightly wrapped or covered, for up to 3 days. This makes it a convenient dish to enjoy as leftovers without losing any of the original flavor or texture.

Freezing

You can freeze the pie for up to 2 months by wrapping it tightly in plastic wrap and then aluminum foil. Thaw it overnight in the fridge before reheating to maintain that lovely creamy texture.

Reheating

To reheat, place slices on a baking sheet in a preheated 350°F (175°C) oven for about 10-15 minutes or until warmed through. This method helps retain the pie’s crisp topping and creamy filling without drying it out.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! While fresh corn offers the best sweetness and texture, canned corn can work in a pinch. Just be sure to drain it well to avoid excess moisture that could make the pie watery.

What other cheeses can I use besides cheddar and fontina?

Feel free to experiment with cheeses like Monterey Jack, gouda, or mozzarella for different flavor profiles. Just choose relatively mild, melty cheeses to keep that creamy texture.

Is this pie gluten-free?

If you swap out the panko bread crumbs for a gluten-free substitute or crushed gluten-free crackers, this Cheddar Sweet Corn Pie Recipe can certainly be adapted to be gluten-free.

Can I make this pie vegan?

For a vegan version, use plant-based butter, non-dairy milk, vegan cheese alternatives, and a flaxseed or chia egg substitute. The flavor will be different but still delicious and comforting.

How do I make the pie crust if I want one?

This particular recipe doesn’t include a traditional pie crust and relies on panko as a binder and topping. However, you can bake it in a pre-baked pastry crust if you prefer a more classic pie experience, just watch the baking time to avoid overbaking the crust.

Final Thoughts

This Cheddar Sweet Corn Pie Recipe is the kind of dish that turns simple ingredients into something truly special, perfect for sharing with loved ones or just treating yourself to a bowl of cozy, cheesy goodness. Once you try it, it’s sure to become one of your go-to recipes for bringing warmth and flavor to the table all year round.

Cheddar Sweet Corn Pie Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Cheddar Sweet Corn Pie is a comforting and savory dish combining fresh corn kernels, creamy cheese, and aromatic chives baked to perfection with a crispy panko topping. Ideal for a cozy family meal, this recipe balances the sweetness of corn with the richness of mild cheddar and fontina cheese, all enveloped in a tender, cheesy custard filling.

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Ingredients

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For the 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 (about 6 large ears)
• 2/3 cup milk (half plant-based milk and half dairy milk or half-and-half)
• 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

For the Topping

• 1/2 tablespoon butter (remaining from the butter for cooking)
• 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
• Dash of paprika (for garnish)
• Additional chopped chives (for garnish)

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Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) and place a rack slightly above the middle position. Lightly butter a standard-sized pie plate to ensure the pie does not stick during baking.
2. Sauté the Aromatics: In a medium skillet, melt 1 1/2 tablespoons of butter over medium-high heat. Add the chopped onion and sauté for about 4 minutes until the edges begin to brown. Lower the heat to medium, add the minced garlic, and cook for an additional 2 to 3 minutes until fragrant but not browned.
3. Prepare the Filling: Transfer the cooked onion and garlic into a medium mixing bowl. Add the corn kernels, milk, 1 1/2 cups of the grated cheese, 1/2 cup panko bread crumbs, salt, white pepper, and chopped fresh chives (if using). Stir everything until well combined. In a separate bowl, beat the eggs thoroughly, then add them into the mixture and mix until fully incorporated.
4. Assemble the Pie: Pour the combined filling into the prepared buttered pie plate. Spread the mixture evenly to create a smooth surface.
5. Make the Topping: Melt the remaining 1/2 tablespoon of butter and allow it to cool slightly. In a small bowl, mix the melted butter with 1/4 cup panko bread crumbs, 1/2 cup grated cheese, chopped chives, and a pinch of salt and pepper. Evenly sprinkle this topping mixture over the surface of the pie filling.
6. Bake the Pie: Place the pie on a rimmed baking sheet to catch any potential drips. Bake in the preheated oven for approximately 35 minutes, or until the topping turns golden brown, slightly puffed, and the filling is set.
7. Rest and Serve: Remove the pie from the oven and let it cool for 5 to 10 minutes. Garnish with a dash of paprika and additional chopped chives, if desired. The pie can be served warm or at room temperature for a delightful meal.

Notes

• Using a mix of plant-based and dairy milk adds creaminess while keeping the filling light.
• Ensure not to overbrown the garlic to avoid bitterness.
• Panko bread crumbs create a crispy, golden topping contrasting the creamy pie base.
• Chives add a mild onion flavor that complements the sweet corn.
• Serving on a rimmed baking sheet prevents spills and makes oven handling easier.
• This pie can be reheated gently in the oven to maintain crispiness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Savory Pie
• Method: Baking
• Cuisine: American