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.
Why You’ll Love This Recipe
- Flavorful Combination: The sweetness of the corn pairs perfectly with the sharpness of the cheddar cheese.
- Versatile: Serve it as a main dish, side dish, or even a hearty snack.
- Simple Ingredients: Uses common ingredients that you probably already have in your kitchen.
- Crowd-Pleaser: Great for family gatherings, potlucks, or any occasion where you want to impress.
Ingredients
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
- Mixing Bowls: For combining ingredients.
- Pie Dish: 9-inch, greased.
- Rolling Pin: For the crust.
- Whisk: For beating eggs and cream.
- Grater: For shredding cheese.
- Knife: For chopping and mincing.
Step-by-Step Instructions
Making the Crust
- Combine Ingredients: In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add Water: Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Chill Dough: Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.
- 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.
- 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
- 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.
- 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
- Fill Crust: Pour the filling into the pre-baked crust, spreading it out evenly.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
- 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:
- Calories: 300
- Protein: 8g
- Fat: 20g
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 3g
Conclusion
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.
FAQs
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
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.
- 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)
- Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
- 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.
- 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.
- 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.