Cheddar Sweet Corn Pie

I still remember the first time I made this Cheddar Sweet Corn Pie. It was a late summer evening, and the local farmer’s market had just opened with baskets full of sweet, juicy corn. I picked out the freshest ears, brought them home, and decided to mix them with some soft cheddar sitting in the fridge. What came out of the oven was so much more than just a pie—it was comfort baked in golden crisp layers.

This recipe has become one of my absolute favorites, especially when I want something quick, satisfying, and rich in flavor. The buttery breadcrumb topping turns beautifully golden, while the soft center melts in your mouth. The contrast between sweet corn and salty cheese makes each bite a little celebration of texture and taste. It’s a dish that’s as welcoming on a brunch table as it is on a weekday dinner plate.

Why You’ll Love This Recipe

First, it’s incredibly versatile. You can serve it warm or at room temperature. Add fresh herbs, or even a few diced vegetables, if you like to experiment. You can make it a main dish with a side salad or pair it as a savory side during gatherings.

Then, it’s budget-friendly. Corn, eggs, milk, cheese, and breadcrumbs—these are common kitchen staples, yet when layered right, they create something truly memorable. You won’t need anything fancy or hard to find.

Not to mention, it’s made with farm-fresh ingredients and can be adjusted for any season. Whether you’re using fresh summer corn or frozen kernels in winter, the result stays just as delicious.

Ingredients for Cheddar Sweet Corn Pie

• 2 tablespoons butter (plus extra for greasing the dish)

• 1 cup finely chopped yellow onion

• 1 medium garlic clove, minced

• 4 cups fresh or thawed corn kernels (from about 6 large ears)

• 2/3 cup milk – I often use half plant-based milk and half dairy milk

• 2 cups 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

• Paprika (optional, for garnish)

  How to Make This Cheddar Sweet Corn Pie

  Making this pie is one of those relaxing kitchen experiences that always brings joy. Even when I’m short on time, I know I can count on it to come together smoothly. Let’s walk through the process step by step.

  Step-by-Step Instructions for Making

  Start by preheating your oven to 375°F. Move your rack just above the middle position—this helps the top brown evenly. Lightly butter a standard-sized pie plate. This prevents sticking and helps form a golden crust around the edges.

  In a medium skillet, melt 1 1/2 tablespoons of butter over medium-high heat. Add the chopped yellow onion and cook it for about four minutes. You want it to soften and take on just a bit of golden color at the edges.

  Now, lower the heat to medium. Add the minced garlic and let it cook for another two to three minutes. Be careful not to let it brown—just enough so it becomes fragrant.

  Next, transfer this warm onion-garlic mixture into a medium mixing bowl. Add your 4 cups of corn kernels, whether freshly cut or thawed. Then pour in the 2/3 cup milk (you can use a mix of plant and dairy milk like I often do), followed by 1 1/2 cups of the grated cheese and 1/2 cup panko.

  Sprinkle in the salt and white pepper, and add fresh chives if you’re using them. Give everything a gentle stir until combined.

  After that, add the 3 eggs, and mix thoroughly. The eggs will bind everything together while baking. Pour this hearty mixture into your buttered pie dish and spread it out evenly.

  For the topping, melt the remaining 1/2 tablespoon butter and let it cool slightly. Then, in a small bowl, mix it with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a small pinch of salt and pepper. Sprinkle this mixture evenly over the top of the pie filling.

  Quick and Easy

  Once prepped, the pie bakes for about 35 minutes. Place it on a rimmed baking sheet—this makes it easier to handle and catch any drips. The pie will puff slightly, set nicely in the center, and the top will turn golden brown. It’s done when it looks firm and lightly crisped.

  Let it rest for 5 to 10 minutes before serving. This helps it hold its shape when sliced and brings out the full flavor. Add a light dusting of paprika or extra chives for a simple garnish, if desired.

  Customizable

  Feel free to swap out the cheese with what you have. While I prefer a blend of mild cheddar and fontina, you could also use gouda or mozzarella. You can even fold in finely chopped bell peppers, herbs like thyme, or cooked spinach.

  Crowd-Pleasing

  This pie has become a family favorite for brunches, potlucks, and cozy weeknight dinners. Everyone loves its comforting texture and vibrant flavor. Best of all, it tastes just as good reheated the next day.

  FAQs

  Can I use frozen corn instead of fresh corn?
  Yes, absolutely. Just make sure it’s fully thawed and drained before mixing it in. The pie turns out just as sweet and flavorful either way.

  What type of cheese works best?
  I recommend using a mix of mild cheddar and fontina for a creamy, balanced taste. However, gouda, mozzarella, or any other soft cheese can be used if you prefer.

  Can I make this pie ahead of time?
  Yes. You can fully bake the pie in advance and store it in the fridge for up to two days. When ready to serve, reheat it in the oven at 300°F until warmed through.

  Is this pie freezer-friendly?
  It’s best when fresh, but you can freeze individual slices in airtight containers. Reheat them directly from frozen in a preheated oven at 325°F for about 20–25 minutes.

  What can I serve with this pie?
  A fresh salad or steamed green beans pairs perfectly. It also goes well with roasted vegetables or a side of soup for a heartier meal.

  Can I make this gluten-free?
  Yes. Just use gluten-free breadcrumbs or crushed gluten-free crackers in place of panko. Double-check that all other ingredients are certified gluten-free.

  Can I add protein like chicken or beef?
  Definitely. Cooked shredded chicken or browned ground beef can be folded into the mixture before baking. Just be sure the meat is fully cooked and well-drained.

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  Cheddar Sweet Corn Pie

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  Pin Recipe

  This Cheddar Sweet Corn Pie is a comforting and flavorful dish that brings together the natural sweetness of corn with the richness of melted cheese and a crispy breadcrumb topping. Quick to prepare and easy to reheat, it’s perfect for brunch, lunch, or dinner.

  • Total Time: 55 minutes
  • Yield: 6–8 servings 1x

  Ingredients

  Scale 1x2x3x

  2 tablespoons butter (plus extra for greasing the dish)

  1 cup finely chopped yellow onion

  1 medium garlic clove, minced

  4 cups fresh or thawed corn kernels (from about 6 large ears)

  2/3 cup milk (half plant milk, half dairy milk or half and half)

  2 cups grated soft cheese (half mild cheddar, 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

  Paprika (optional, for garnish)

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  Instructions

  • Preheat the oven to 375°F. Adjust oven rack just above middle. Butter a standard pie plate.

  • In a skillet over medium-high heat, melt 1 1/2 tablespoons butter. Add onions and cook for about 4 minutes until slightly browned. Lower heat to medium, add garlic, and cook for 2–3 more minutes until fragrant.

  • Transfer the onion-garlic mixture to a mixing bowl. Add corn, milk, 1 1/2 cups cheese, 1/2 cup panko, salt, pepper, and chives. Stir to combine.

  • Beat in the eggs. Pour the mixture into the prepared pie plate and spread evenly.

  • In a small bowl, mix the remaining 1/2 tablespoon melted butter with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle over the top.

  • Bake the pie (on a rimmed baking sheet) for about 35 minutes, until puffed and golden.

  • Let cool for 5–10 minutes before serving. Garnish with paprika and extra chives if desired.

  Notes

  • You can substitute cheeses as needed.

  • Fresh or frozen corn both work.

  • Chives are optional but add a fresh note.

  • Letting it rest before serving improves texture.

  • Pairs well with salad or steamed vegetables.

  • Store leftovers in the fridge for up to 2 days.

  • Author: Layla
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes