If you are looking for a comforting, cheesy, and slightly sweet dish to impress your friends and family, this Cheddar Sweet Corn Pie Recipe is your new best friend. Combining fresh corn kernels with the melty goodness of cheddar and fontina cheeses, plus a crispy, buttery topping, each bite bursts with flavor and texture that’s simply irresistible. It’s a perfect balance of savory and sweet wrapped up in a flaky, golden pie that’s perfect for any season.
Ingredients You’ll Need
Don’t let the list fool you—these simple ingredients come together beautifully to create a pie that sings with flavor. Each component plays its part, from the sweet crunch of fresh corn to the creamy cheese that melts into the filling and the crunchy panko topping that adds a perfect finishing touch.
- 2 tablespoons butter (plus extra for the dish): Essential for sautéing and greasing the pie plate to keep everything luscious and non-stick.
- 1 cup finely chopped yellow onion: Adds a sweet, aromatic base that deepens the flavor complexity.
- 1 medium garlic clove, minced: Brings a subtle zing that enhances the savory notes.
- 4 cups fresh or thawed corn kernels (about 6 large ears): The star ingredient—its natural sweetness is what sets this pie apart.
- 2/3 cup milk (half plant milk and half dairy suggested): Creates a creamy texture that binds the filling together without being heavy.
- 2 cups grated soft cheese (half mild cheddar, half fontina): Melts into a velvety filling with a mild tang and nutty undertones.
- 3/4 cup panko bread crumbs: Adds a pleasant crunch and absorbs moisture, keeping the pie from being soggy.
- 1 teaspoon kosher or sea salt: Balances sweetness and boosts all the flavors.
- 3/4 teaspoon ground white pepper: Provides a subtle heat that won’t overpower the dish.
- 3 tablespoons chopped fresh chives (optional): Offers a fresh, oniony brightness to the filling and garnish.
- 3 eggs: Acts as the binder to hold your filling in perfect pie form.
- Remaining 1/2 tablespoon butter: Used in the crunchy topping for extra richness.
- 1/4 cup panko bread crumbs: For the topping’s crisp texture.
- 1/2 cup grated cheese (cheddar or fontina): Baked into a golden crust that’s full of cheesy goodness.
- 1/2 tablespoon chopped fresh chives: Adds color and freshness on top.
- Pinch of salt and pepper: To season and enhance the topping.
- Paprika: For a colorful, smoky garnish.
- Additional chopped chives: The finishing touch for presentation and flavor.
How to Make Cheddar Sweet Corn Pie Recipe
Step 1: Preheat the Oven and Prepare the Dish
First things first, set your oven to 375°F (190°C) and position the rack just above the middle. A well-buttered pie plate is key here to ensure your pie releases smoothly after baking without sticking—a small step that makes a big difference.
Step 2: Sauté the Aromatics
Melt 1 and a half tablespoons of butter in a medium skillet over medium-high heat. Toss in your finely chopped onion and cook for around 4 minutes until it starts to brown at the edges—this sweet caramelization will add incredible depth to your pie. Lower the heat to medium, add the minced garlic, and cook for an extra 2 to 3 minutes. You want the garlic fragrant and soft but definitely not browned or bitter. This savory base sets the stage for everything that follows.
Step 3: Prepare the Filling
Transfer your sautéed onion and garlic to a medium mixing bowl. Add the fresh or thawed corn kernels, milk mixture, 1 and a half cups of grated cheese, 1/2 cup of panko breadcrumbs, salt, white pepper, and those fresh chopped chives. Stir it all well until evenly mixed. Your next step is to beat the eggs and stir them into the filling to bind everything into a custard-like mixture that will bake up beautifully.
Step 4: Assemble the Pie
Pour your perfectly mixed filling into the buttered pie plate, using a spatula to spread it evenly across the dish. At this point, your pie is starting to look like something you want to dig into already!
Step 5: Make and Add the Topping
Melt the remaining half tablespoon of butter and let it cool slightly. In a small bowl, mix the melted butter with 1/4 cup of panko breadcrumbs, 1/2 cup grated cheese, 1/2 tablespoon chopped chives, plus a pinch of salt and pepper. Sprinkle this topping evenly over your pie filling—it’s going to bake into a mouthwatering, golden crust packed with texture and flavor.
Step 6: Bake the Pie
Place the pie on a rimmed baking sheet (to catch any drips) and pop it into your preheated oven. Bake for about 35 minutes until the top is puffed slightly, set, and beginning to take on a gorgeous golden brown. Your kitchen will start to smell amazing—just the comforting scent of buttery cheese and sweet corn melding together.
Step 7: Rest and Serve
Once out of the oven, let your Cheddar Sweet Corn Pie rest for 5 to 10 minutes. This short wait allows the filling to set perfectly so your slices hold together beautifully. Before serving, garnish with a dash of paprika and extra chopped chives for that pop of color and fresh flavor.
How to Serve Cheddar Sweet Corn Pie Recipe
Garnishes
A sprinkle of paprika adds a gentle smoky warmth and bright color that’s visually inviting. Fresh chives not only enhance the presentation but also give each bite a mild oniony crispness that balances the creamy filling.
Side Dishes
This pie pairs wonderfully with a light green salad tossed in a tangy vinaigrette, which cuts through the richness of the cheese. A side of roasted or steamed vegetables, like asparagus or green beans, also complements the sweet and savory flavors beautifully, making for a well-rounded meal.
Creative Ways to Present
For a casual gathering, slice the pie into wedges and serve it warm with a dollop of sour cream or crème fraîche on the side. For a more elegant presentation, plate individual portions with a sprinkling of microgreens or fresh herbs and a drizzle of chili oil for a subtle kick. This recipe also works wonders as a brunch item alongside savory breakfast staples.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly with plastic wrap or transfer to an airtight container. It can be kept in the refrigerator for up to 3 days and still tastes delicious when reheated. The flavors meld even more overnight, making the next-day slice a treat.
Freezing
If you want to enjoy the Cheddar Sweet Corn Pie Recipe at a later time, wrap the cooled pie securely in plastic wrap and then aluminum foil. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating. Freezing does slightly affect the topping crunch, but the filling remains wonderfully flavorful.
Reheating
To bring your pie back to life, warm individual slices in the oven at 350°F (175°C) for about 10-12 minutes, or until heated through. For a quicker option, microwave slices on medium power for 1 to 2 minutes, though the topping may soften slightly. Reheat gently to preserve the creamy texture and golden crust.
FAQs
Can I use frozen corn instead of fresh for this Cheddar Sweet Corn Pie Recipe?
Absolutely! Frozen corn works perfectly once it’s fully thawed and drained of any excess moisture. It’s a great off-season alternative without compromising flavor.
What can I substitute for fontina cheese if I don’t have any?
Mild mozzarella, Monterey Jack, or even a creamy gouda would be wonderful substitutes. They melt well and complement the cheddar’s flavor without overpowering the corn’s sweetness.
Is this pie gluten-free?
The recipe as written uses panko breadcrumbs, which are usually wheat-based. To make it gluten-free, simply swap out regular panko for a gluten-free bread crumb alternative or crushed gluten-free crackers.
Can I make this pie vegan or dairy-free?
With some tweaks, yes! Use plant-based milk, vegan butter, a vegan cheese blend that melts well, and egg replacers such as flax eggs or commercial egg substitutes. The texture will be slightly different but still delicious.
How long will the pie keep once baked?
Properly stored in the refrigerator, your Cheddar Sweet Corn Pie will keep well for up to 3 days. Eating it fresher is always best for texture and flavor.
Final Thoughts
This Cheddar Sweet Corn Pie Recipe is one of those dishes that feels like a warm hug on a plate. It’s so satisfying, with layers of flavor and irresistible textures that will have you coming back for seconds. Whether you’re serving it for a family dinner, holiday gathering, or just because you deserve a treat, this pie is an absolute winner. Give it a try and watch it quickly become a cherished favorite!
Print
Cheddar Sweet Corn Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and creamy Cheddar Sweet Corn Pie combining fresh corn kernels, sautéed onions and garlic, and a cheesy custard filling topped with a crunchy buttery panko crust. Perfect as a savory side dish or a light vegetarian main course.
Ingredients
Filling Ingredients
- 2 tablespoons butter (plus extra for buttering the dish)
- 1 cup finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 cups fresh or thawed corn kernels (about 6 large ears)
- 2/3 cup milk (half plant milk and half dairy milk or half and half recommended)
- 2 cups (about 8 oz) grated soft cheese (half mild cheddar and half fontina)
- 3/4 cup panko bread crumbs
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon ground white pepper
- 3 tablespoons chopped fresh chives (optional)
- 3 eggs
Topping Ingredients
- 1/2 tablespoon butter
- 1/4 cup panko bread crumbs
- 1/2 cup grated cheese (cheddar or fontina)
- 1/2 tablespoon chopped fresh chives
- Pinch of salt and pepper
- Paprika (for garnish)
- Additional chopped chives (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and position the rack above the middle. Lightly butter a standard-sized pie plate to prevent sticking.
- Sauté the aromatics: Melt 1 1/2 tablespoons butter in a medium skillet over medium-high heat. Add the chopped onion and cook for about 4 minutes until slightly browned at the edges. Reduce heat to medium, add the minced garlic, and cook for 2 to 3 minutes until fragrant but not browned.
- Prepare the filling: Transfer the cooked onion and garlic to a medium mixing bowl. Add the corn kernels, milk, 1 1/2 cups grated cheese, 1/2 cup panko bread crumbs, salt, pepper, and chopped chives. Stir until well combined. Beat the eggs and add them to the mixture, mixing thoroughly.
- Assemble the pie: Pour the filling mixture into the prepared buttered pie plate, spreading evenly.
- Make the topping: Melt the remaining 1/2 tablespoon butter, let it cool slightly. In a small bowl, combine the melted butter with 1/4 cup panko, 1/2 cup cheese, chopped chives, salt, and pepper. Sprinkle this mixture evenly over the pie filling.
- Bake the pie: Place the pie on a rimmed baking sheet and bake for about 35 minutes until the top is slightly puffed, set, and beginning to brown.
- Rest and serve: Cool the pie for 5 to 10 minutes. Garnish with a dash of paprika and additional chives, if desired. Serve warm or at room temperature.
Notes
- For a richer taste, use half and half or a mix of plant-based and dairy milk.
- Make sure not to brown the garlic to prevent bitterness.
- Using a rimmed baking sheet under the pie catches any spills and makes handling easier.
- This pie can be served warm or at room temperature.
- Optional: Add extra herbs like thyme or parsley for added flavor.
