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Cheddar sweet corn pie is the kind of cozy, golden-baked dish I bring out when I want something easy yet impressive for family dinner. Bursting with fresh corn and gooey cheese, it’s craveable comfort that bridges the gap between side and main. The blend of fontina and cheddar keeps things melty while chives and paprika bring layers of flavor. If you’ve ever craved a cross between corn pudding and a savory pie, this is your new favorite.
I first made this on a late summer night when the corn was so sweet you could eat it raw. Ever since my family has asked for it every time someone brings home a bag of fresh ears
Ingredients
- Unsalted butter: Provides rich flavor and helps with browning select a high-quality brand for best taste
- Milk: Use half plant milk and half dairy for balance use half and half if you want extra creaminess
- Grated mild cheddar and fontina cheese: Velvety smoothness from fontina, deep flavor from mild cheddar, always grate your cheese fresh for meltier results
- Yellow onion: Finely chopped for savory depth look for firm onions with papery skin
- Garlic: Minced for aroma use plump cloves with no sprouting
- Fresh corn kernels: For juicy pop or thawed frozen for convenience pick bright plump ears or a trusted brand of frozen corn
- Fresh chives (optional): Brighten the pie with subtle oniony notes pick vibrant green chives with no wilting
- Panko bread crumbs: Yields crunchier top than standard bread crumbs buy unseasoned for best texture
- Kosher or sea salt: Enhances flavors use a pure salt without additives
- Ground white pepper: Gives mellow heat and aroma it blends seamlessly in the filling
- Paprika (optional): Offers beautiful color and a hint of warmth try smoked for a twist
- Large eggs: Essential for structure buy free-range or pasture-raised when possible
Step-by-Step Instructions
- Prepare the Baking Dish:
- Butter a standard pie plate well to keep the pie from sticking This foundational step ensures smooth serving later
- Sauté the Aromatics:
- Melt most of your butter in a skillet over medium-high heat Add the chopped onion and cook about four minutes stirring occasionally to get those light golden edges Without rushing this step you are building much of the savory backbone for the dish Reduce the heat and add finely minced garlic Cook just until fragrant Watch closely you do not want the garlic to brown
- Mix the Filling:
- In a large mixing bowl stir the sautéed onion garlic and fresh corn together Add in the milk most of the cheese panko salt white pepper and most of the chives if using Mix everything very well so you distribute flavors and textures evenly Now crack in the eggs and blend until the mixture looks rich and slightly thick
- Fill the Pie Plate:
- Pour the mixture into your prepped pie plate Spread out the filling so the surface is even Patting it gently helps feed out the air pockets and ensures the eggs cook evenly
- Top with Cheesy Crust:
- Melt the rest of your butter and let it cool slightly In a separate bowl combine that butter with reserved panko cheese a bit more chives and a pinch of salt and pepper Sprinkle this over the pie You want a fairly even covering that bakes into a golden gentle crust
- Bake to Perfection:
- Set the pie plate on a rimmed baking sheet The sheet helps catch drips and makes moving the hot dish easier Place into your oven and bake for 35 minutes The pie is ready when it is puffed set in the center and has a beautiful light brown top Let it cool briefly before slicing so it comes out cleanly Garnish with a dusting of paprika and some extra chives if you like
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This pie transforms simple corn into something special with help from fontina cheese which I adore for its stretch and buttery flavor We once made this as the main event for a vegetarian potluck and everyone went home asking for the recipe
Storage Tips
Store any leftovers in a tightly sealed container in the fridge The pie keeps its taste and texture for about three days For longer storage slice wedges and freeze tightly wrapped portions To reheat bake covered at 350 degrees until warmed through The cheesy top can re-crisp under the broiler for one or two minutes
Ingredient Substitutions
Swap fresh corn for good quality frozen when not in season If fontina is hard to find use all mild cheddar mozzarella or Monterey Jack You can also swap chives for scallions or parsley if you want a different green note For a gluten free version try crushed rice crackers or gluten free panko instead of standard panko
Serving Suggestions
This dish shines alongside summer salads grilled chicken or barbecue When cool weather rolls in it works as a hearty side for roast pork or a main for meatless dinners Sometimes I sneak vegetables like diced peppers or zucchini into the filling for a pop of color and extra nutrition
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Cheddar sweet corn pie is the ultimate comfort food with its gooey cheesy center and golden crust. It brings memories of warm family dinners to each bite.
Frequently Asked Questions
- → Can I use frozen or canned corn?
Yes, thawed frozen corn works well and maintains sweetness. Canned corn can be used but should be drained and patted dry.
- → Which cheese pairs best with this dish?
Mild cheddar and fontina are ideal for a creamy melt and subtle flavor, but gouda or Monterey Jack also complement the corn.
- → Can the pie be made ahead of time?
Prepare and bake in advance, then refrigerate. Reheat in a low oven before serving to restore crispness.
- → Are there gluten-free alternatives for panko?
Use gluten-free panko or crushed rice crackers for a similar crunchy topping.
- → What can I substitute for dairy in this dish?
Plant-based cheeses and non-dairy milk can be used for a fully dairy-free version, adjusting seasoning as needed.