Simple, creamy, and cheesy — this pie is easy to make and tastes like home.
Introduction
This Cheddar Sweet Corn Pie mixes sweet corn with sharp cheddar for a warm, comforting dish. It works as a main or a side. If you want a crisper crust, read how to make your bottom pie crust crispy every time for a simple tip.
why make this recipe
You can make this pie with few ingredients. It cooks in one dish and serves many. It is quick to put together and has a nice mix of sweet corn and sharp cheese. Kids and adults both like it.
How to make Cheddar Sweet Corn Pie
Follow the steps below and you will have a creamy, cheesy pie. For a hearty, savory filling idea, see a similar dish in this chicken pot pie recipe.
Ingredients :
2 tablespoons Butter (Plus extra for greasing the dish), 1 cup Yellow Onion, finely chopped, 1 medium Garlic Clove, minced, 4 cups Corn Kernels, fresh or thawed (From about 6 large ears), 1 cup Shredded Cheddar Cheese, 3 large Eggs, 1 cup Milk, Salt and Pepper (To taste), 1 pie crust Optional Pie Crust
Directions :
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter. If using a pie crust, fit it gently into the dish and trim the edges.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, cooking for another 1 minute until fragrant.
Add the corn kernels to the skillet. Sauté for 2-3 minutes until warmed through and any extra liquid has evaporated. Remove the skillet from heat and let it cool slightly.
In a large bowl, whisk the eggs, milk, salt, and pepper together until smooth.
Stir in the sautéed vegetables and shredded cheddar cheese, mixing gently to combine.
Pour the mixture into your prepared pie dish (lined with pie crust, if using).
Bake in the preheated oven for 35-40 minutes, or until the center is just set and lightly golden on top. A knife inserted near the center should come out clean.
Remove from the oven and let the pie cool for at least 10 minutes before slicing. This helps everything set up nicely for perfect, creamy slices.
How to serve Cheddar Sweet Corn Pie
Serve warm or at room temperature. Cut into wedges. It goes well with a simple green salad, roasted vegetables, or soup. For a main, serve with steamed greens or a light slaw.
How to store Cheddar Sweet Corn Pie
Cover the cooled pie with plastic wrap or place in an airtight container. Store in the fridge for up to 3 days. Reheat slices in the oven at 325°F (160°C) for 10–15 minutes, or until warmed through. You can freeze the baked pie wrapped tightly for up to 1 month; thaw overnight in the fridge before reheating.
Tips to make Cheddar Sweet Corn Pie
- Use fresh or good-quality frozen corn for best taste.
- Let the skillet mix cool a bit before adding eggs to avoid cooking them.
- Taste and salt the filling before baking; cheese can add salt.
- If you want a firmer pie, add one extra egg.
- For a flakier crust, chill the pie crust before baking.
Variation
- Add cooked bacon or ham for a meat version.
- Stir in chopped bell pepper for color and crunch.
- Use pepper jack instead of cheddar for a spicy kick.
- Mix in a handful of chopped herbs like parsley or chives for brightness.
FAQs
Q: Can I make this pie vegetarian?
A: Yes. The basic recipe is vegetarian if you skip any meat additions.
Q: Can I use canned corn?
A: Yes. Drain canned corn well and pat dry to avoid extra liquid.
Q: Do I have to use a pie crust?
A: No. The pie works without a crust. Grease the dish well and bake the filling directly in it.
Q: How do I know when the pie is done?
A: The center should be set and a knife near the center should come out clean.
Conclusion
For another version with simple steps and homey flavors, see Cheddar Sweet Corn Pie from Natural Comfort Kitchen. You can also compare ideas and tips at the Cheddar Sweet Corn Pie recipe at Pies Before Guys.
Cheddar Sweet Corn Pie
Ingredients
For the filling
- 2 tablespoons Butter (Plus extra for greasing the dish)
- 1 cup Yellow Onion, finely chopped
- 1 medium Garlic Clove, minced
- 4 cups Corn Kernels, fresh or thawed (From about 6 large ears)
- 1 cup Shredded Cheddar Cheese
- 3 large Eggs
- 1 cup Milk
- Salt and Pepper (To taste)
- 1 pie crust Optional Pie Crust
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter.
- If using a pie crust, fit it gently into the dish and trim the edges.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, cooking for another 1 minute until fragrant.
- Add the corn kernels to the skillet. Sauté for 2-3 minutes until warmed through and any extra liquid has evaporated. Remove the skillet from heat and let it cool slightly.
- In a large bowl, whisk the eggs, milk, salt, and pepper together until smooth.
- Stir in the sautéed vegetables and shredded cheddar cheese, mixing gently to combine.
Baking
- Pour the mixture into your prepared pie dish (lined with pie crust, if using).
- Bake in the preheated oven for 35-40 minutes, or until the center is just set and lightly golden on top. A knife inserted near the center should come out clean.
- Remove from the oven and let the pie cool for at least 10 minutes before slicing.