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Cheddar sweet corn pie is everything I crave when I want comfort food but still want to celebrate summer produce. Juicy kernels, melty cheese, and that crispy crumb topping all come together with minimal fuss. I make this at least once every August when corn is at its best and there is never a crumb left the next day.
The first time I brought this to a neighborhood potluck, someone actually asked for the recipe before tasting it because it just smelled that good bubbling away in the oven.
Ingredients
- Fresh or thawed corn kernels: brings juicy bursts of sweetness and crunch always pick plump firm ears if using fresh
- Grated cheddar and fontina cheese: create a gooey flavorful base sharp cheddar is lovely but any soft cheese will work
- Panko bread crumbs: give the topping its signature golden crunch look for unseasoned panko for best results
- Yellow onion and garlic: round out the flavors with savory depth chop onion finely to avoid stringy texture
- Milk or half and half: adds just enough creaminess without making the pie heavy both dairy and plant milks work
- Eggs: help set the filling so the pie slices perfectly at the table use room temperature eggs for the smoothest mix
- Chives: add green flecks and fresh flavor totally optional
- Butter: gives both flavor and that holiday-table aroma
- Kosher or sea salt and white pepper: bring out the natural sweetness and ensure seasoning is balanced
- Paprika: for finishing optional but a little dash adds lovely color
Step-by-Step Instructions
- Prepare Your Pan:
- Lightly butter a standard pie plate covering the bottom and sides so nothing sticks after baking
- Cook the Aromatics:
- Melt one and a half tablespoons butter in a skillet over medium high heat then sauté finely chopped onion for about four minutes stir until the edges start to brown then lower the heat stir in minced garlic cook two to three minutes until you smell the aroma but stop before garlic colors
- Mix the Filling:
- Transfer the onion and garlic to a mixing bowl add the corn kernels both kinds of cheese reserving half a cup for the topping then pour in milk panko salt white pepper and chives if using stir the mixture until the corn is evenly coated then add the eggs and mix well so everything is just combined
- Assemble the Pie:
- Pour the filling into the prepared pie pan and smooth the top with a spoon so it bakes evenly
- Make the Topping:
- Melt the remaining half tablespoon butter let it cool for a minute stir with the rest of the panko reserved cheese extra chives and a pinch of salt and pepper Sprinkle this over the pie filling to form an even layer
- Bake and Finish:
- Place the pie on a rimmed baking sheet for easier handling slide into a 375 degree oven for about thirty five minutes The pie is done when it looks golden puffy and set in the center Cool on a rack five to ten minutes before cutting Top with a pinch of paprika and extra chives if you have them
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Cheddar is definitely my favorite here since it melts into the corn and makes every slice taste just like summer My niece always asks for extra crispy edges so we bake it until the very top starts to get golden and crunchy
Storage Tips
After baking let the pie cool completely before covering with foil or transferring slices to containers The pie keeps well in the fridge for up to three days Reheat in a low oven uncovered for best texture though microwaving shortens the crust
Ingredient Substitutions
If corn is out of season frozen kernels are totally fine and still give sweetness Try gruyère or mozzarella in place of fontina Sometimes I stir in a handful of diced bell pepper for added color or swap parsley for chives
Serving Suggestions
This pie shines at brunch with fruit salads or crispy bacon On busy weeknights I pair it with tomato slices or a leafy arugula salad It also makes a fabulous leftover breakfast either warmed or straight from the fridge
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A Little History
Corn puddings and bakes like this have deep roots in American farm kitchens Sweet corn and cheese have always been natural partners whether in classic casseroles or picnic potlucks This pie feels fresh and nostalgic all at once
Frequently Asked Questions
- → Can I use frozen corn instead of fresh?
Yes, thawed frozen corn works well. Drain any excess moisture before adding to the mixture.
- → What cheese substitutes are recommended?
Mild cheddar and fontina can be swapped for Gruyère, Monterey Jack, or mozzarella for a different flavor.
- → How do I keep the topping extra crisp?
Mix melted butter with panko and cheese, then scatter evenly before baking. Bake uncovered for best results.
- → Is this dish suitable for advance preparation?
Absolutely. Bake ahead and refrigerate; reheat in a low oven until warmed through for the best texture.
- → Can I make this pie dairy-free?
Use plant-based milk, vegan butter, and your favorite dairy-free cheese to make this dish fully dairy-free.
- → What pairs well with this savory pie?
Serve alongside green salads, fresh fruit, or roasted vegetables for a balanced meal.