Best Fresh Corn Pie Recipes

Fresh Corn Pie image

Provided by Wildflour

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Tamale Pie with Fresh Tomato and Corn image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 15

1/2 pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
1/2 pound ground beef, or vegetarian substitute such as Lightlife Plant-Based Ground
1 tablespoon tomato paste
2 1/2 teaspoons cumin
1 large onion, grated on a box grater, divided
1-2 medium jalapeños, thinly sliced, seeded if desired, divided
1 3/4 teaspoons kosher salt, divided
2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes
2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided
8 ounces cheddar cheese, grated (about 2 cups)
2 large eggs
6 tablespoons unsalted butter, melted
1/3 cup sour cream, plus more for serving
1 1/4 cups cornmeal
1 teaspoon baking powder

Steps:

Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.

Fresh Corn Pie image

Provided by Kelly Williams

Time 55m

Number Of Ingredients 9

1 9-inch deep dish pie shell, flute edges high
4 eggs, lightly beaten
1 1/4 c heavy whipping cream
1 tsp salt
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

Steps:

1. Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
2. Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
3. Remove beans and parchment paper.
4. Cut the corn kernels from the cob.
5. Stir together rest of ingredients except paprika and parsley.
6. Pour carefully into pie shell.
7. Sprinkle with a little paprika for color.
8. Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
9. Cool about 10 minutes.
10. Garnish with fresh chopped parsley, if desired.