This Fresh Corn Pie with Hot Pepper and Feta is the ultimate summer savory pie! With sweet summer corn being in abundance, and gardens growing galore, it's the perfect brunch or dinner pie.

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Corn Pie with Hot Pepper and Feta

This fresh savory Corn Pie has a special place in my heart. It was one of the two pies I offered for sale when I started my former pie business, Shoofly Pie Baking Co. I launched the business in late August, so this pie was a great excuse to use up all the sweet summer corn I got from the farm. It was a favorite then, and still a favorite now. It's also one of the first pies I published here on Everyday Pie. Recently, I made it for my family to enjoy and grabbed a few fresh photos of it. It reminded me of how very much I love this pie!

This savory pie is filled with sweet corn and balanced out with salty feta, a creamy custard base and a hit of heat from the hot peppers. If you aren't a fan of hot pepper, or plan to serve this to young kids, feel free to skip them all together.

Fresh Corn Pie Ingredients

Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

fresh corn (or frozen corn kernels in a pinch)
feta
serrano pepper or jalepeño peppers(omit if you don't want this spicy)
onion
garlic
eggs
cream
scallions
½ batch All Butter Pie Crust

What Type of Corn to Use

Sweet fresh summer corn is best to use here. The corn is barely cooked on the stove top, before being baked in the oven. Fresh corn will retain some of it's crunch, and sweetness once fully baked.

Frozen corn is ok to use too, but it naturally will be a little softer in the end.

Tip for Cutting off the Kernels from Fresh Corn

To cut off fresh kernels from the cob easily and cleanly, place an upside down bowl inside of a big bowl and stand the corn on top of the upside down bowl. Then, carefully cut off the kernels. This allows the kernels too fall into the bowl without covering the bottom of the kernels so you can get every bit of the corn off easily.

Let's Talk Hot Peppers

You can use various types of hot pepper in this pie, depending on how hot you want it. The trouble with hot peppers is that the heat can vary from pepper to pepper, even when they are the same variety. I tested this pie using serrano peppers and jalepeño peppers . I've tested it with up to 2 peppers with the seeds in it, and reduced it to 1 pepper with the seeds and membranes removed (since that is where most of the heat is). If you love hot pepper, feel free to leave in the seeds.

Quick tip on working with peppers: Use gloves while handling hot peppers. If you touch your face or your eyes after cutting and handling hot peppers it can burn them! Even after quickly washing your hands, oils can remain and affect those sensitive areas. Also, use a washable cutting board. The hot pepper residue can stay on wood cutting boards that don't get thoroughly washed and can transfer to whatever is cut on it next.

Pie Crust Options

The pie is perfect baked in a classic butter pie crust (or made gluten-free) or my favorite choice, a cream cheese butter crust made in a food processor. Want to make it even easier? Go ahead and use a store-bought pie crust; just make sure you par-bake the crust as instructed.

Some other fun crust options for this pie would be a Whole Wheat Pie Crust or a Spelt Pie Crust. Both would taste great with this corn pie!

Want to make this without a crust?

This filling is delicious all on its own. If you wanted to ditch the crust, go for it! The only difference is you'll have to start calling it a casserole instead of a pie. You can make it in a roughly 8" dish. Either a greased round or square baking dish should work. Follow all the directions for making the savory corn filling and baking the pie. Serve alongside a protein or a summery side salad!

Serving Fresh Corn Pie

This pie falls into the category of custard pie. A custard pie uses milk or cream and eggs to form the base of a filling. It’s baked in the oven to set it. This custard base calls for only two eggs, so the filling won't get as puffy as a recipe that calls for a lot of eggs. All custard pies set up completely as they cool, but because this is a savory pie, you'll want to eat it hot. Let it sit for 5-10 minutes before cutting into it to give it a little time to settle. If you cut it right away, and it may be slightly runny.

A slice of corn pie with hot pepper and feta.

If you like this savory pie, check out these others:

I am so honored when you make a recipe from my site! If you make this Corn Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

Full Recipe

Fresh Corn Pie with Hot Pepper and Feta

Print Recipe

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4.8 from 8 reviews

This Corn Pie with Hot Pepper and Feta is the ultimate summer savory pie! With sweet summer corn in abundance it's the perfect brunch or dinner pie. Make it in homemade pie crust, store-bought pie crust or make it crustless by baking it as a casserole in an 8-9" square or round baking dish!

Author: Kelli Avila
Prep Time: 00:30
Cook Time: 01:00
Total Time: 1 hour 30 minutes
Yield: 8-10 Slices
Category: Savory Pie
Method: Bake

Ingredients

1-9" pie crust (from classic butter, gluten free, or whole wheat pie crust)
2 teaspoons olive oil
½ large yellow onion, diced
2 garlic cloves, minced
1 serrano or jalepeño pepper, either seeded or unseeded, minced
3-4 fresh corn cobs, husked, kernels corn cut off (about 3 cups corn)
2 large eggs
¼ cup (56 grams) heavy cream
½ teaspoon salt
½ teaspoon ground pepper
¾ cup feta, crumbled
2 scallions, sliced thin

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Instructions

Prepare Pastry:

Preheat oven to 425ºF.
Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
Bake for 20 minutes, then remove from oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 7 minutes. Set aside until ready to use.

For Filling and Baking:

Lower the oven to 375ºF.
Meanwhile cook corn filling: Heat oil in a large skillet over medium heat. Add onions and cook until beginning to soften, about 5 minutes. Add garlic and hot pepper and cook for an additional 1 minute. Add in corn and cook for 3 minutes. Remove from heat and set aside to cool slightly.
In a large bowl whisk together eggs, cream, salt and pepper. Add in the feta, scallions and corn filling and mix until combined.
Pour the filling into the parbaked crust and bake at 375ºF for 35-45 minutes, until the filling is set. If necessary, cover the edge of the crust with foil to prevent from burning. Let cool for 5-10 minutes before slicing.

Notes

Want to make this simple? Go ahead and use a store-bought pie crust, just make sure you par-bake the crust as instructed.

Want to make it crustless? You can make it as a casserole in a roughly 8" dish. Either a greased round or square baking dish should work. Follow all the directions for making the savory corn filling and baking the pie. Serve alongside a protein or a side salad!

This recipe was originally published in 2019, but updated with new photos in 2021.

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