Name: Cheddar Sweet Corn Pie
Prep time: 15 min
Cook time: PT-486642H41M4S
Total time: 1 h
Cuisine: American
Ingredients: 2 cups sweet corn kernels (fresh, frozen, or canned); 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/2 cup heavy cream; 1/4 cup milk; 2 large eggs; 1 tablespoon flour; 1 tablespoon butter (melted); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 pie crust (store-bought or homemade); 1/2 teaspoon paprika (optional, for garnish)

Why You’ll Love This Recipe

Cheddar Sweet Corn Pie is the perfect combination of savory and sweet, offering a comforting, rich flavor with a hint of sweetness from the corn. The creamy cheddar cheese melts into a smooth filling, creating a deliciously indulgent texture that pairs perfectly with the sweet corn. This dish is an ideal choice for both casual family dinners and festive gatherings. It’s hearty enough to stand on its own or make a great side dish alongside grilled meats, roasted vegetables, or a fresh salad. If you’re a fan of both corn and cheese, this pie is sure to become a favorite.

Ingredients

2 cups sweet corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup milk
2 large eggs
1 tablespoon flour
1 tablespoon butter (melted)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 pie crust (store-bought or homemade)
1/2 teaspoon paprika (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish, trimming any excess dough. Prick the bottom of the crust with a fork a few times to prevent it from bubbling up while baking.
In a large bowl, whisk together the eggs, sour cream, heavy cream, milk, melted butter, salt, pepper, garlic powder, and onion powder until well combined.
Stir in the sweet corn kernels and shredded cheddar cheese, mixing evenly.
Pour the mixture into the prepared pie crust, smoothing the top with a spatula.
If desired, sprinkle paprika over the top for added color and flavor.
Bake in the preheated oven for 40-45 minutes, or until the pie is set and the top is golden brown. A toothpick inserted into the center should come out clean.
Let the pie cool for 10-15 minutes before slicing and serving.

Servings and timing

This recipe makes about 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 40-45 minutes. The total time from start to finish is roughly 1 hour.

Variations

Spicy Cheddar Corn Pie: Add a few chopped jalapeños or a teaspoon of chili powder to the mixture to give the pie a spicy kick.
Bacon Cheddar Corn Pie: For an extra savory touch, add crumbled cooked bacon to the filling before baking.
Gluten-Free Version: Use a gluten-free pie crust and substitute the flour with a gluten-free flour blend to make this recipe gluten-free.
Vegetarian Version: If you prefer a vegetarian option, skip the bacon and keep the pie 100% plant-based by using non-dairy sour cream, milk, and cheese.

Storage/Reheating

To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For reheating, you can warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual slices for 1-2 minutes.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly well in this recipe. Just make sure to thaw and drain it before adding it to the pie mixture.

Can I make this pie ahead of time?

Absolutely! You can prepare the pie a day in advance and store it in the refrigerator before baking. Simply bake it the day you plan to serve it, following the directions above.

Can I use a different cheese instead of cheddar?

Yes, you can substitute cheddar with other cheeses such as Monterey Jack, Colby, or Gruyère for a different flavor profile. However, cheddar’s sharpness pairs especially well with the sweetness of the corn.

Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian, but if you’re making it for someone with dietary restrictions, be sure to check that your ingredients (like sour cream) are suitable for them.

How do I prevent the pie crust from getting soggy?

To prevent a soggy crust, bake the pie for the full 40-45 minutes, and make sure the filling is firm before removing it from the oven. If you’re concerned, you can pre-bake the crust (blind bake) for a few minutes before adding the filling.

Can I use a store-bought pie crust?

Yes, store-bought pie crusts are a great shortcut for this recipe. Simply use your favorite store-bought brand, or make your own for a more homemade touch.

Can I freeze this pie?

Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. To bake, remove it from the freezer and let it thaw in the refrigerator for several hours before baking as usual.

Can I add other vegetables to the pie?

Definitely! You can mix in other vegetables like chopped spinach, bell peppers, or zucchini for extra flavor and nutrition.

How can I tell when the pie is done?

The pie is done when the center is firm and a toothpick inserted into the middle comes out clean. The top should also be golden and slightly puffed.

Can I serve this pie cold?

While this pie is best served warm, it can be enjoyed cold as well. If you prefer to eat it cold, simply refrigerate it after baking and serve chilled.

Conclusion

Cheddar Sweet Corn Pie is a comforting, cheesy, and slightly sweet dish that’s sure to please a crowd. With its creamy filling and flavorful crust, it’s perfect for any occasion, whether you’re serving it for a holiday meal, a weeknight dinner, or a casual family gathering. The variations give you flexibility to customize it to your tastes, and it’s easy to store and reheat for later enjoyment. Once you try it, this pie is sure to become a go-to favorite!