Real Recipes From Real Home Cooks ®

fresh corn pie

(4 ratings)
Blue Ribbon Recipe by
Kelly Williams
Forked River, NJ

This is a very old recipe of mine. Just a pretty and delicious way to serve that yummy summer corn! You could probably sub frozen corn, but I don't think canned corn would be a very good substitute for this recipe. It would probably be very mushy.

Blue Ribbon Recipe

This pie is a fantastic way to use fresh corn in the summer. It's layers of goodness. The fresh corn separates from the filling to create a sweet layer of corn that tastes awesome on top of the buttery crust. Cheesy and fabulous, the creamy layer is similar to a quiche consistency. In fact, the pie is sort of like a fresh corn quiche. A must-try, this is a fancy side dish or a light lunch.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For fresh corn pie

  • 1
    9-inch deep dish pie shell, flute edges high
  • 4
    eggs, lightly beaten
  • 1 1/4 c
    heavy whipping cream
  • 1 tsp
  • 1 Tbsp
    grated yellow onion or very finely chopped
  • 1 1/2 c
    fresh corn kernels
  • 1 c
    lightly packed shredded extra-sharp cheddar cheese
  • 1 Tbsp
    fresh chopped parsley
  • paprika

How To Make fresh corn pie

Test Kitchen Tips
Watch the crust to make sure the edges do not burn. You may need to use a pie crust shield or wrap a bit of aluminum foil around the edges to prevent burning.
  • Pricking the crust with a fork.
    Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
  • Prepping the crust to be baked.
    Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
  • Removing beans and parchment paper from the baked crust.
    Remove beans and parchment paper.
  • Cutting kernels from the cob of corn.
    Cut the corn kernels from the cob.
  • Mixing the filling ingredients in a bowl.
    Stir together rest of ingredients except paprika and parsley.
  • Pouring the filling into the crust.
    Pour carefully into pie shell.
  • Fresh corn pie sprinkled with paprika.
    Sprinkle with a little paprika for color.
  • Fresh corn pie ready to go into the oven.
    Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
  • Fresh corn pie baked and ready to cool.
    Cool about 10 minutes.
  • Fresh corn pie sprinkled with parsley.
    Garnish with fresh chopped parsley, if desired.