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I always crave this cheddar sweet corn pie when I’m after something cozy but still wanna show off summer veggies. You get juicy bits of corn, loads of melted cheese, and that awesome crunchy topping. There’s barely any cleanup, either. Every August when the corn’s good, I make this, and honestly, there’s never anything left by morning.
The first time I brought this to a block party, folks asked how I made it before it even left the oven, just because it smelled so crazy good bubbling away.
Easy Ingredients
- Eggs: help everything set up so you get neat slices, and mixing them in at room temp keeps the filling bump-free
- Chives: throw in for a dash of green and a little zing, but skip if you want
- Kosher or sea salt and white pepper: wake up the sweetness of the corn and balance the taste
- Butter: makes it taste rich and gives you that classic homey smell
- Paprika: a fun extra, a pinch adds some color on top
- Panko bread crumbs: they’re what give the top that awesome golden crunch, and unseasoned panko is your best bet
- Grated cheddar and fontina cheese: oozy and packed with flavor—swap in other melty cheese if you want, but sharp cheddar is my go-to
- Yellow onion and garlic: add a deep savory kick; chop the onion small so it blends right in
- Milk or half and half: makes the pie creamy but never heavy—use dairy or your fave plant milk
- Fresh or thawed corn kernels: make sure they’re sweet and crisp; if you’re grabbing fresh, go for fat, juicy ears
Simple Instructions
- Bake and Finish Up:
- Set the pie on a rimmed baking tray so it’s easy to pull out, then bake at 375 for about thirty-five minutes. It’s ready when the top is golden, puffed, and the middle feels set. Let it hang out on a rack for five to ten minutes. Optional—tiny bit of paprika or extra chives on top to finish.
- Make the Crunchy Topping:
- Melt your last bit of butter, chill it for a sec, then toss it with the saved cheese, remaining panko, any extra chives, and a little salt and pepper. Cover the pie filling so the whole top’s coated.
- Put Together the Pie:
- Pour all the filling into your greased pie plate. Smooth out the top so it bakes up nice and even.
- Mix Up the Filling:
- Scoop the onion and garlic into a bowl, dump in cheese, corn, holding back a half cup cheese for later, along with milk, salt, the panko, pepper, plus chives if you like. Give it all a big stir so it all sticks together, then beat in the eggs till just combined.
- Cook the Flavors:
- Melt one and a half tablespoons of butter in a skillet on medium-high. Drop in the chopped onion, cook about four minutes, stirring until you see it turn golden at edges, then turn the heat lower, add garlic, and cook maybe two more minutes—don’t let it brown, just till it smells amazing.
- Get Your Pan Ready:
- Rub a bit of butter on the bottom and sides of your pie pan so you don’t fight to serve it later.
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I’m always reaching for extra cheddar here—it melts perfectly with the corn for the ultimate summer comfort. My niece begs for crunchy corners and we leave it in the oven longer to let the top get those little golden bits.
Saving Leftovers
Once it’s out of the oven, let it cool before you wrap in foil or stash slices in containers. It’ll stay tasty for three days in the fridge. Warm it back up, uncovered, in a low oven so the top stays crisp—microwaving works but softens the crust.
Swaps and Tips
No good corn? Frozen is fine and still sweet. If you don’t have fontina, try mozzarella or gruyère. Sometimes I mix in chopped bell pepper for color or switch out chives for parsley.
How to Serve
This is perfect for brunch alongside fresh fruit or crispy bacon. During busy weeks, I eat it with tomatoes or a sharp arugula salad. Cold leftovers for breakfast? Totally works, too.
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Backstory
Pies like this go way back in American country kitchens. Corn and cheese have always been a winning combo, whether in old-school casseroles or at neighborhood picnics. This dish feels brand new but brings out nostalgia, too.
FAQs About the Recipe
- → Is frozen corn okay to use here?
You bet. Just let it thaw and try to get rid of extra water before mixing it in.
- → Need a cheese swap—any ideas?
Try throwing in Gruyère, mozzarella, or Monterey Jack if you want a new spin. They all melt nicely, too.
- → What's the trick for a super crisp topping?
Blend your butter, panko, and cheese all together and sprinkle them right before baking. Don’t cover it—you want that good crunch!
- → Can I prep this dish the day before?
No problem. Just bake it, stash it in the fridge, and then warm it up gently in the oven when you’re ready to eat.
- → Is there a way to leave out the dairy?
Totally. Grab some plant-based milk, vegan butter, and dairy-free cheese and you’re all set.
- → What goes great with this corn pie?
Try it with a crisp salad, some fruit, or even oven-roasted veggies for a simple, tasty plate.