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I always look forward to digging into cheddar sweet corn pie when I'm after serious cozy vibes but still want something summery. You get juicy pops of corn, loads of gooey cheese, and that crunchy topping—all with barely any effort. Every August, as soon as corn shows up at the market, I whip this up. There's never a bite left by morning.
When I first showed up with this at our block party, someone leaned in for the secret before they'd even had a bite—the scent bubbling from my pan had them hooked.
Irresistible Ingredients
- Butter: melts in for deep flavor and makes your kitchen smell wonderful
- Kosher or sea salt and white pepper: these boost all that natural sweetness and balance out the taste
- Paprika: optional for color and a little pizzazz to finish
- Grated cheddar and fontina cheese: make things gooey and rich use cheddar for tang but swap in any soft cheese you like
- Yellow onion and garlic: chopped up and sautéed for a cozy, savory layer chop the onion small so it melts in
- Panko bread crumbs: bring on that golden crunch without any weird flavors go unseasoned for best crunch
- Eggs: hold things together slice after slice set best if you let them warm up first
- Fresh or thawed corn kernels: juicy, crisp, sweet—grab the plumpest ears if using fresh
- Chives: optional but so worth it for those green flecks and a fresh finish
- Milk or half and half: makes the bake creamy but not heavy any milk will do, even plant-based
Simple Directions
- Bake and Finish:
- Pop the pie dish onto a baking sheet and put it in a 375 oven Bake about thirty five minutes Look for crisp golden edges and a puffed center Let it rest five to ten minutes on a rack before slicing If you’re feeling fancy, dust with paprika and sprinkle with more chives
- Make the Topping:
- Melt the last bit of butter, let it cool a sec, then stir it with the rest of the panko, leftover cheese, extra chives, and some salt and pepper Sprinkle this mix evenly over the pie for max crunch
- Assemble the Pie:
- Spoon the cheesy corn filling into your buttered pie pan Smooth the surface so everything bakes up even
- Mix the Filling:
- Tip sautéed onion and garlic into a big bowl Add corn and all cheeses but save some cheese for topping Pour in milk, panko, seasoning, chives if you’d like Stir to coat everything Add eggs last, mixing just until all combined
- Cook the Aromatics:
- Melt one and a half tablespoons butter in a hot pan Toss in diced onion and cook four minutes until it just starts to brown Drop the heat stir in chopped garlic Cook two more minutes so it softens but don’t let it brown
- Prep the Dish:
- Give a pie pan a light butter rub make sure all sides and the base are covered so nothing sticks later
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Cheddar will always be my pick since it melts so perfectly with corn. My niece begs for the crunchiest top, so we bake until the whole top is browned and extra crispy.
Keeping Leftovers
Let your pie cool off totally before wrapping it up or popping slices into containers. Stored in the fridge it stays fresh for three days. For a crispy top, reheat uncovered in a low oven. Microwaving is faster but softens the topping.
Swap Outs
No fresh corn? Frozen is awesome and sweet too. Gouda or mozzarella swap in great for fontina. Drop in chopped bell peppers for color, or use parsley if you’re out of chives.
Ways to Serve
This is my go-to for brunch with fruit salad or extra crispy bacon. On fast nights, throw it next to sliced tomato or spicy greens. The leftovers? Try them cold or just pop a wedge in the toaster oven for breakfast.
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From the Past
Dishes like this—corn bakes with loads of cheese—go way back in country kitchens across America. Sweet corn plus cheese is a combo folks have always loved from casseroles to summer feasts. This one's both classic and new at the same time.
Common Recipe Questions
- → Is frozen corn fine instead of fresh?
You bet. Just let frozen corn thaw and get rid of any extra water before you toss it in.
- → What kind of cheeses can I swap in?
If you're out of cheddar or fontina, give mozzarella, Monterey Jack, or Gruyère a try for a twist.
- → How do I get that topping super crisp?
Stir panko and cheese with melted butter, sprinkle all over, and bake without a cover for awesome crunch.
- → Can I bake this ahead and reheat later?
Sure can. Just stick it in the fridge and warm it up slowly in the oven when you're ready to eat.
- → Is there a way to make it without dairy?
Yep! Grab your favorite plant milk, vegan cheese, and non-dairy butter to keep things fully dairy-free.
- → What goes well on the side?
This pie's great with a green salad, some roasted veggies, or even a bowl of fruit.