Profile image
By The Cutting Edge of Ordinary
Contributor profile | More stories
Story Views

Now:
Last Hour:
Last 24 Hours:
Total:

Cheddar and Sweet Corn Pie

Monday, February 27, 2017 5:14
% of readers think this story is Fact. Add your two cents.

(Before It's News)

Sweet Corn Pie Slice blog

We had some unusually warm weather for New England in February this year. Warm weather makes me go into spring cleaning mode. Since it’s still a bit chilly to get outside and do much in the yard, I started to purge my kitchen. I tried to get my cupboards and drawers down the only the essential things I need. Not an easy task, but I think I did a good job.

Next I turned my attention to our two freezers. We have two refrigerators, one in the kitchen (of course) and one in your garage to hold “extras”. Gallons of milk, water, beer, wine, etc. It’s pretty much the beverage fridge. Well I got the hankering to really clean out the freezers in both fridges. It wasn’t too bad, but I did notice I had an over abundance of steak. Sirloin tips and rib eyes mostly. I tend to buy in bulk when the price is right and then I vacuum seal them. Well it was time to use up some of the steaks and since the weather was nice, we decided to grill them.

Cheddar and Sweet Corn Pie blog 1

I try and watch my carbs so I was trying to think of a side to go with the steaks that wasn’t heavy on carbs. I saw a recipe for Cheddar and Sweet Corn Pie and I knew I had a winner.

This is such an easy pie to throw together. I used frozen sweet corn from Trader Joe’s. I can only imagine how good this will taste when I make it with fresh summer corn.

It’s cheesy and sweet with a crispy topping. A keeper for sure!

Cheddar and Sweet Corn Pie blog

Cheddar and Sweet Corn Pie
adapted from a recipe at Natural Comfort Kitchen
PRINTABLE RECIPE
2 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups fresh or thawed corn kernels (6 large ears)
⅔ cup milk ­
1-1/2 cups (about 8 oz.)shredded soft cheese -­ I use half cheddar and half fontina
1/2 cup panko bread crumbs
salt & pepper
3 tablespoons chopped fresh chives, optional
3 eggs, whisked

For the topping:
1 tablespoon of butter
1/4 cup panko bread crumbs
1/2 cup shredded cheese
pinch salt & pepper
1 tablespoon fresh chopped parsley

Preheat oven to 375 (F) and move rack above middle position. Lightly spray standard sized pie plate with cooking spray. Melt 2 tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1½ cups cheese, ½ cup panko, good pinch of salt and pepper, and chives (if using). After stirring, whisk the add eggs in a separate bowl and then add to corn mixture. Pour into pie plate.

For the topping: Melt 1 tablespoon butter, let cool slightly, then combine with ¼ cup panko, ½ cup cheese, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving.



Source: http://thecuttingedgeofordinary.blogspot.com/2017/02/cheddar-and-sweet-corn-pie.html

Report abuse

Comments

Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories
 

Featured

 

Top Global

 

Top Alternative

 

Register

Newsletter

Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.