Fresh Corn Pie
"This is a very old recipe of mine. Just a pretty and delicious way to serve that yummy summer corn!"
photo by Junebug
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (9 inch) deep dish pie shells, flute edges high
- 4 eggs, lightly beaten
- 1 1⁄4 cups whipping cream
- 1 teaspoon salt
- 1 tablespoon grated yellow onion (or finely chopped)
- 1 1⁄2 cups fresh corn kernels
- 1 cup grated extra-sharp cheddar cheese
- paprika
- 1 tablespoon finely chopped fresh parsley
directions
- Preheat oven to 425º.
- Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
- Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
- Sprinkle with a little paprika.
- Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
- Garnish with fresh chopped parsley if desired.
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Reviews
-
This was so delicious even though I omitted the crust. I used fresh corn which only added to its taste. Thank you. -
Delicious and easy to put together. I used 3 smallish ears of corn, which yielded 2 cups when cut off the ears. A tad salty, probably due to the cheese I used, I may omit the salt the next time. I think this would be a great side dish and will definitely make it again, my husband loved it too! Made for ZWT4. -
Very nice. I used soy milk and green onions. I think I would probably reduce the eggs to 3 next time and increase the corn and cheese. My husband loved it. -
This was quick and easy to assemble and uses ingredients that are readily available. The only change I made was to use green onions rather than the grated yellow onions. This was an outstanding dish. I reheated it tonight in the microwave and it was still delicious. Thank you Wildflour for sharing your recipe.
-
Outstanding! I used good quality canned corn as frozen is too chewy and not as snappy like summer corn is and evaporated milk. Summer corn was gone so I did this and it was delightfully yummy! Thanks for a keeper!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
