Cheddar Sweet Corn Pie

Ingredients:

• 2 T butter (plus extra for greasing the dish)
• 1 C finely chopped yellow onion
• 1 medium garlic clove, minced
• 4 C fresh or thawed corn kernels (from about 6 large ears)
• 2/3 C milk (half plant-based, half dairy or half and half)
• 2 C (8 oz.) grated soft cheese (half mild cheddar, half fontina)
• 3/4 C panko bread crumbs
• 1 t kosher or sea salt
• 3/4 t ground white pepper
• 3 T chopped fresh chives (optional)
• 3 eggs
• Paprika (optional, for garnish)

Instructions:

1. Preheat oven to 375°F and position the oven rack just above the middle. Lightly butter a standard pie plate.

2. Cook the onion and garlic: In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add the onion and cook for about 4 minutes, until slightly browned on the edges. Turn the heat to medium and add the garlic, cooking for another 2-3 minutes until fragrant, but not browned.

3. Mix ingredients: Transfer the cooked onion and garlic to a medium mixing bowl. Add the corn, milk, 1 1/2 cups of cheese, 1/2 cup of panko, salt, pepper, and chives. Stir well, then add the eggs and mix until everything is well combined.

4. Prepare the topping: In a small bowl, melt the remaining 1/2 tablespoon of butter, let it cool slightly, then combine it with 1/4 cup of panko, 1/2 cup of cheese, 1/2 tablespoon of chives, and a pinch of salt and pepper.

5. Assemble and bake: Pour the corn mixture into the prepared pie plate. Sprinkle the topping over the mixture. Place the pie on a rimmed baking sheet for easier handling and bake for about 35 minutes, or until the pie is slightly puffed, set, and beginning to brown.

6. Cool and serve: Let the pie cool for 5-10 minutes before serving. Garnish with a dash of paprika and extra chives, if desired.