CHEDDAR SWEET CORN PIE

 

Ingredients:

• 2 tablespoons butter (plus extra for the dish)
• 1 cup finely chopped yellow onion
• 1 medium garlic clove, minced
• 4 cups fresh or thawed corn kernels (6 large ears)
• 2/3 cup milk (preferably half plant milk and half dairy milk or half and half)
• 2 cups (about 8 ounces) grated soft cheese (preferably 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)

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C) and move rack to the middle position. Lightly butter a standard-sized pie plate.
2. Melt 1 1/2 tablespoons butter in a medium skillet over medium-high heat. Add the onion and cook for about 4 minutes, until slightly browned at the edges. Reduce the heat to medium, add the garlic, and cook for 2-3 minutes, until fragrant but not browned.
3. In a medium mixing bowl, combine the onion/garlic mixture with the corn, milk, 1 1/2 cups cheese, 1/2 cup panko, salt, pepper, and chives (if using). Stir in the eggs until well combined.
4. Pour the mixture into the prepared pie plate.
5. Melt the remaining 1/2 tablespoon butter and let it cool slightly. In a small bowl, combine the melted butter with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle the mixture over the pie filling.
6. Bake the pie for about 35 minutes, or until it is slightly puffed, set, and beginning to brown.
7. Let the pie cool for 5-10 minutes before serving. Top with a dash of paprika and more chives (if desired).

Enjoy!