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Cheddar Sweet Corn Pie Recipe
Ash Tyrrell

Cheddar Sweet Corn Pie Recipe

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.