Cheddar Sweet Corn Pie Recipe
Cheddar Sweet Corn Pie Recipe: Creamy, Cheesy & Comforting Dish
I made this Cheddar Sweet Corn Pie last weekend, and let me tell you—it was pure comfort in every bite. The sweetness of the corn, the creaminess of the melted cheese, and that golden crispy topping made it a dish I couldn’t stop eating.
I love how it works for brunch, dinner, or even as a cozy lunch the next day. The best part? It’s so easy to make that I didn’t even have to break a sweat. This is one of those recipes that makes your kitchen smell like happiness.
Ingredients
- Butter – 2 tablespoons, plus extra for greasing the dish (adds richness and helps the pie bake evenly)
- Yellow onion – 1 cup, finely chopped (gives a sweet, savory base flavor)
- Garlic – 1 medium clove, minced (fresh garlic brings a richer aroma than pre-minced)
- Corn – 4 cups fresh kernels (about 6 large ears) or frozen (fresh tastes sweeter, but frozen is convenient)
- Milk – 2/3 cup (you can mix half dairy and half plant-based for a lighter option, or use half-and-half for extra creaminess)
- Mild cheddar cheese – 1 cup, grated (freshly grated melts smoother than pre-shredded)
- Fontina cheese – 1 cup, grated (adds buttery, creamy flavor that blends well with cheddar)
- Panko breadcrumbs – 3/4 cup (stays crispier than regular breadcrumbs)
- Kosher salt – 1 teaspoon (enhances the flavors without overpowering)
- White pepper – 3/4 teaspoon (gives gentle heat without the sharpness of black pepper)
- Fresh chives – 3 tablespoons, chopped (optional, but they brighten the flavor)
- Eggs – 3 large (helps bind everything together)
- Paprika – a pinch for garnish (optional, for color and a mild smoky note)
Note: This recipe makes several servings, perfect for 6–8 portions depending on how you slice it.
Variations
- Dairy-Free Option – Use plant-based milk and dairy-free cheese alternatives.
- Spicy Kick – Add chopped jalapeños or red pepper flakes to the filling.
- Herby Twist – Mix in fresh thyme, basil, or parsley for extra freshness.
- Extra Crunch – Swap panko breadcrumbs for crushed crackers for a richer topping.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Equipment You Need
- Pie dish – For baking and keeping the pie in shape.
- Mixing bowl – To combine ingredients evenly without mess.
- Skillet – For sautéing onions and garlic to release maximum flavor.
- Oven – To bake the pie until golden and bubbly.
How to Make Cheddar Sweet Corn Pie?
This recipe is a breeze, but the end result tastes like you’ve been cooking for hours.
Prepare the Ingredients
Preheat your oven to 375°F and lightly butter your pie dish. If you’re using fresh corn, cut it straight from the cob. Grate both cheeses and chop the onion, garlic, and chives so everything is ready to go.
Sauté for Flavor
In a skillet, melt 1 1/2 tablespoons of butter over medium-high heat. Add the onion and cook for about 4 minutes until softened and lightly golden. Lower the heat, add the garlic, and cook for another 2–3 minutes until fragrant.
Mix the Filling
In a mixing bowl, combine the sautéed onion and garlic with the corn kernels. Add the milk, 1 1/2 cups of the cheese (half cheddar, half fontina), 1/2 cup panko, salt, white pepper, and most of the chives (save a little for garnish). Mix well, then stir in the eggs until everything is evenly blended. Pour the mixture into the prepared pie dish.
Add the Topping
Melt the remaining 1/2 tablespoon of butter and mix it with the remaining panko, the rest of the cheese, a pinch of salt, and the reserved chives. Sprinkle this over the filling to create a crunchy, cheesy crust.
Bake to Perfection & Serve
Place the pie dish on a rimmed baking sheet for stability and bake for 35 minutes, or until the pie is puffed and golden. Let it rest for 5–10 minutes before slicing so it holds together beautifully. Add paprika on top for a pop of color if you like.
Additional Tips for Making this Recipe Better
These are little tricks I’ve learned from making this pie more than once:
- Use freshly grated cheese—it melts more smoothly and gives a creamier texture.
- Don’t overbake; the pie should be set but still moist inside.
- Let it rest before cutting so it keeps its shape.
- Try smoked paprika or cayenne for a new flavor twist.
How to Serve Cheddar Sweet Corn Pie?
This pie is so versatile that you can dress it up or keep it simple. Serve it with a crisp green salad for a light meal, alongside grilled chicken or steak for dinner, or as part of a weekend brunch with fresh fruit. I sometimes drizzle a little hot honey on top for a sweet-savory surprise—it’s delicious.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: ~320
- Protein: ~12g
- Carbohydrates: ~35g
- Fat: ~16g
Make Ahead and Storage
- Refrigeration – Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Freezing – You can freeze the unbaked pie for up to 2 months. Wrap tightly in plastic wrap and foil, then bake from frozen, adding a few extra minutes to the cooking time.
Why You’ll Love This Recipe?
If you’re still on the fence, here’s why this pie might just become a regular in your kitchen:
- Quick & Easy – Minimal prep, simple steps, and no fancy skills needed.
- Works Year-Round – Fresh corn in summer, frozen corn in winter—always tasty.
- Versatile – Great as a main dish, side, or brunch option.
- Customizable – Easily adapt flavors, spices, and toppings to suit your mood.
Cheddar Sweet Corn Pie Recipe
Ingredients
Method
- Preheat your oven to 375°F and lightly butter your pie dish. If you’re using fresh corn, cut it straight from the cob. Grate both cheeses and chop the onion, garlic, and chives so everything is ready to go.
- In a skillet, melt 1 1/2 tablespoons of butter over medium-high heat. Add the onion and cook for about 4 minutes until softened and lightly golden. Lower the heat, add the garlic, and cook for another 2–3 minutes until fragrant.
- In a mixing bowl, combine the sautéed onion and garlic with the corn kernels. Add the milk, 1 1/2 cups of the cheese (half cheddar, half fontina), 1/2 cup panko, salt, white pepper, and most of the chives (save a little for garnish). Mix well, then stir in the eggs until everything is evenly blended. Pour the mixture into the prepared pie dish.
- Melt the remaining 1/2 tablespoon of butter and mix it with the remaining panko, the rest of the cheese, a pinch of salt, and the reserved chives. Sprinkle this over the filling to create a crunchy, cheesy crust.
- Place the pie dish on a rimmed baking sheet for stability and bake for 35 minutes, or until the pie is puffed and golden. Let it rest for 5–10 minutes before slicing so it holds together beautifully. Add paprika on top for a pop of color if you like.
Notes
- Use freshly grated cheese—it melts more smoothly and gives a creamier texture.
- Don’t overbake; the pie should be set but still moist inside.
- Let it rest before cutting so it keeps its shape.
- Try smoked paprika or cayenne for a new flavor twist.
