Description
This Cheddar Sweet Corn Pie is a savory, creamy delight perfect for any meal. Featuring a buttery pre-made pie crust filled with sautéed onions, fresh or frozen corn kernels, and a rich custard of eggs, milk, and cream, it’s flavored with sharp cheddar cheese and subtly spiced with smoked paprika. Baked until golden and set, it’s an easy-to-make dish that combines comforting textures and flavors in every slice.
Ingredients
Scale
Pie Crust
- 1 pre-made 9-inch pie crust
Filling
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cups fresh or frozen corn kernels
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the pie is ready to bake.
- Prepare Pie Crust: Place the pre-made 9-inch pie crust into a pie dish, making sure it fits snugly and set it aside while you prepare the filling.
- Sauté Onions: In a skillet over medium heat, melt the butter. Add the chopped onions and sauté for about 5 minutes until they become soft and translucent, enhancing their sweetness.
- Cook Corn: Add the fresh or frozen corn kernels to the skillet with the onions, cooking for an additional 3–4 minutes to heat through and combine flavors. Remove from heat and let the mixture cool slightly to avoid curdling the eggs.
- Mix Custard: In a mixing bowl, whisk together the eggs, whole milk, and heavy cream until smooth. Stir in salt, black pepper, and smoked paprika if using, to add depth to the flavor.
- Combine Ingredients: Add the sautéed onion and corn mixture to the custard, then fold in the shredded sharp cheddar cheese. Mix well to ensure even distribution of ingredients.
- Fill Pie Crust: Pour the filling mixture into the prepared pie crust, spreading it out evenly. Sprinkle chopped fresh chives or parsley over the top if desired for a touch of color and freshness.
- Bake Pie: Place the pie in the oven and bake for 35 to 40 minutes, until the custard is set in the center and the top is a golden brown, indicating it’s fully cooked.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing. This resting time helps the pie set and improves serving texture.
Notes
- Using a pre-made pie crust saves time and ensures a perfect flaky base.
- Fresh or frozen corn kernels work equally well for this recipe.
- Smoked paprika adds a subtle smoky depth but can be omitted for a milder flavor.
- Allowing the filling to cool slightly before adding to eggs prevents scrambling.
- Let the pie cool before slicing to maintain clean, firm slices.
