Scale

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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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.