This Cheddar Sweet Corn Pie is a charming, cozy dish that beautifully straddles the line between a hearty side and a light vegetarian main. With its sweet, juicy corn kernels and rich cheddar base, it offers layers of creamy, savory comfort in every bite. Whether you’re serving it at a family dinner, brunch, or holiday table, this pie is a guaranteed crowd-pleaser.
The real magic of this pie lies in the contrast of textures and flavors. The sweetness of the corn pairs effortlessly with the sharp bite of cheddar, while the eggs and sour cream bind everything together into a custard-like filling. The buttery breadcrumb topping adds a satisfying crunch, making it reminiscent of a cross between a savory casserole and a crustless quiche.
It’s also incredibly versatile. You can use fresh summer corn for a seasonal treat or rely on frozen or canned when fresh isn’t available—either way, it holds up beautifully. The chives lend a mild onion note that brightens the dish, while the optional touch of smoked paprika in the topping brings a whisper of warmth and depth.
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Best of all, it’s easy to make and bakes up golden and bubbling in just about half an hour. Slice it into wedges and serve it warm as a side to roasted chicken, grilled sausage, or simply on its own with a crisp green salad for a complete meal.
Servings and timing:
Total Time: 45 minutes
Yield: 6 servings
Ingredients:
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- ½ cup whole milk
- ¼ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped chives (plus extra for garnish)
- ¾ cup breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions:
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