Introduction
This Cheddar Sweet Corn Pie mixes sweet corn, onions, garlic, eggs, milk, and cheddar. It cooks in a pie dish for a creamy, cheesy filling. If you like savory pies, try this chicken pot pie recipe for a different filling to see another easy pie idea.
Why make this recipe
- It tastes fresh and simple.
- It uses common ingredients you may already have.
- It makes a good side or main dish.
- It is quick to make and bakes in one dish.
How to make Cheddar Sweet Corn Pie
Make a soft, creamy filling and bake it until set. Sauté the onion and garlic, warm the corn, mix with eggs, milk, and cheese, then bake. For a crisp bottom crust, read this guide on how to make your bottom pie crust crispy every time: how to make your bottom pie crust crispy every time.
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. Try it with a green salad or steamed veggies. Cut into wedges and place on plates. A dollop of sour cream or a sprinkle of extra cheddar works well.
How to store Cheddar Sweet Corn Pie
Let the pie cool fully. Cover and 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 warm. You can freeze a baked pie for up to 1 month; wrap well and thaw in the fridge before reheating.
Tips to make Cheddar Sweet Corn Pie
- Drain thawed corn well to avoid a soggy filling.
- Don’t overbeat the eggs; mix until smooth.
- Let the pie rest after baking so it sets and slices cleanly.
- Use sharp cheddar for more flavor.
- If using a frozen pie crust, prebake slightly for a firmer bottom.
Variation
- Add chopped cooked bacon for a smoky note.
- Stir in fresh herbs like chives or parsley.
- Use half-and-half instead of milk for a richer pie.
- Add a small amount of chopped jalapeño for heat.
FAQs
Q: Can I use canned corn?
A: Yes. Drain canned corn well before sautéing.
Q: Can I make this without a crust?
A: Yes. Grease the dish well and pour in the filling. It will bake like a crustless casserole.
Q: How do I know when it is done?
A: The center should be just set and slightly springy. A knife near the center should come out clean.
Q: Can I prepare this ahead?
A: Yes. Mix the filling and keep it in the fridge for a few hours. Pour into the dish and bake when ready.
Conclusion
For another take on this pie, see the Natural Comfort Kitchen cheddar sweet corn pie recipe for ideas and notes. You can also compare to a different style at the Cheddar Sweet Corn Pie page on 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 Use sharp cheddar for more flavor
- 3 large Eggs Don't overbeat; mix until smooth
- 1 cup Milk Can use half-and-half for a richer pie
- Salt and Pepper To taste
Crust
- 1 pie crust Optional Pie Crust If using, pre-bake slightly for a firmer bottom
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.