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Cheddar Sweet Corn Pie Recipe

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Cheddar Sweet Corn Pie Recipe

If you’re looking for a delicious, savory pie that highlights the natural sweetness of corn with the rich, tangy flavor of cheddar cheese, this Cheddar Sweet Corn Pie is perfect. It’s a delightful dish that combines fresh corn, creamy cheese, and a buttery crust to create a comforting meal that can be enjoyed for breakfast, lunch, or dinner.

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Why You’ll Love This Recipe

  1. Flavorful Combination: The sweetness of the corn pairs perfectly with the sharpness of the cheddar cheese.
  2. Versatile: Serve it as a main dish, side dish, or even a hearty snack.
  3. Simple Ingredients: Uses common ingredients that you probably already have in your kitchen.
  4. Crowd-Pleaser: Great for family gatherings, potlucks, or any occasion where you want to impress.


For the Crust

  • All-Purpose Flour: 1 1/2 cups
  • Unsalted Butter: 1/2 cup (cold, cubed)
  • Salt: 1/2 teaspoon
  • Ice Water: 3-4 tablespoons

For the Filling

  • Fresh Corn Kernels: 2 cups (about 4 ears of corn)
  • Cheddar Cheese: 1 1/2 cups, shredded
  • Heavy Cream: 1 cup
  • Large Eggs: 3
  • Green Onions: 1/4 cup, finely chopped
  • Garlic: 2 cloves, minced
  • Butter: 1 tablespoon
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Paprika: 1/2 teaspoon (optional)

Essential Kitchen Tools

  1. Mixing Bowls: For combining ingredients.
  2. Pie Dish: 9-inch, greased.
  3. Rolling Pin: For the crust.
  4. Whisk: For beating eggs and cream.
  5. Grater: For shredding cheese.
  6. Knife: For chopping and mincing.

Step-by-Step Instructions

Making the Crust

  1. Combine Ingredients: In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Add Water: Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
  3. Chill Dough: Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.
  4. Roll Out Dough: On a floured surface, roll out the dough to fit your pie dish. Transfer the dough to the dish and trim the edges.
  5. Pre-Bake Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, and bake for an additional 5 minutes.

Preparing the Filling

  1. Cook Corn and Onions: In a skillet, melt the butter over medium heat. Add the garlic and green onions, and sauté until fragrant. Add the corn kernels and cook for 3-4 minutes until tender. Remove from heat.
  2. Mix Filling: In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and paprika (if using). Stir in the cooked corn mixture and shredded cheddar cheese.

Assembling and Baking the Pie

  1. Fill Crust: Pour the filling into the pre-baked crust, spreading it out evenly.
  2. Bake: Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
  3. Cool: Allow the pie to cool slightly before slicing.

Tips for Perfect Cheddar Sweet Corn Pie

  • Fresh Corn: Use fresh corn for the best flavor, but frozen corn can be a good substitute if fresh is not available.
  • Cheese Options: Experiment with different types of cheese like Gruyere, Monterey Jack, or a blend of your favorites.
  • Crust Shortcut: Use a store-bought pie crust if you’re short on time.
  • Extra Veggies: Add bell peppers, jalapeños, or spinach for added flavor and nutrition.

Variations and Substitutions

  • Gluten-Free: Use a gluten-free flour blend for the crust.
  • Lighter Version: Substitute half-and-half or whole milk for heavy cream to reduce calories.
  • Spicy: Add chopped jalapeños or a dash of hot sauce for a spicy kick.
  • Herbs: Fresh herbs like parsley, cilantro, or chives can add a burst of fresh flavor.

Serving Suggestions

  • Main Dish: Serve with a simple green salad and a side of roasted vegetables.
  • Side Dish: Perfect alongside grilled meats or a hearty stew.
  • Breakfast: Pair with fresh fruit and a cup of coffee for a savory breakfast option.

Storing and Reheating Instructions

  • Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Wrap the cooled pie tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Reheat slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

Nutritional Information

Each slice (based on 8 slices) has approximately:

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  • Calories: 300
  • Protein: 8g
  • Fat: 20g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Sugar: 3g


Cheddar Sweet Corn Pie is a delightful combination of sweet and savory flavors, making it a versatile and comforting dish. Whether you’re serving it for breakfast, lunch, dinner, or a special occasion, it’s sure to be a hit. Its rich, cheesy filling and buttery crust make every bite a joy.

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1. Can I use canned corn for this recipe? Yes, you can use canned corn, but be sure to drain it well before adding it to the filling.

2. How can I make the pie crust flakier? Ensure your butter is very cold and avoid overworking the dough to keep it flaky.

3. Can I make this pie ahead of time? Absolutely. You can prepare the pie up to a day in advance and reheat it in the oven before serving.

4. What other cheeses work well in this pie? Gruyere, Monterey Jack, or a blend of cheddar and mozzarella can be great substitutes.

5. How do I prevent the crust from getting soggy? Pre-baking the crust and ensuring the corn is well-drained help prevent a soggy crust.

Source: naturalcomfortkitchen.com

Yield: 6

Cheddar Sweet Corn Pie Recipe

Cheddar Sweet Corn Pie Recipe

If you're looking for a delicious, savory pie that highlights the natural sweetness of corn with the rich, tangy flavor of cheddar cheese, this Cheddar Sweet Corn Pie is perfect. It’s a delightful dish that combines fresh corn, creamy cheese, and a buttery crust to create a comforting meal that can be enjoyed for breakfast, lunch, or dinner.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes


  • 2 T butter (plus extra for the dish)
  • 1 C finely chopped yellow onion
  • 1 medium garlic clove, minced
  • 4 C fresh or thawed corn kernels (6 large ears)
  • 2/3 C milk – I use half plant milk and half dairy milk or half and half
  • 2 C (about 8 oz.) grated soft cheese – I use half mild cheddar and half fontina
  • 3/4 C panko bread crumbs
  • 1 t kosher or sea salt
  • 3/4 t ground white pepper
  • 3 T chopped fresh chives, optional
  • 3 eggs
  • Paprika (optional)


  1. Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
  2. Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
  3. Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
  4. The pie keeps well for a couple days (at least) when prepared and baked in advance. It would be delicious for an end of summer brunch! Just add mimosas.
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