• Email
  • Facebook
  • Instagram
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Everyday Pie

  • About
  • Recipes
  • Pie 101
  • Contact

SWEET

SAVORY

BASICS

Home » Savory Pies » Corn, Hot Pepper and Feta Pie

Corn, Hot Pepper and Feta Pie

August 3, 2019 by Kelli Avila 7 Comments

Jump to Recipe

This 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.

Savory corn pie cookedCorn 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.

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.

Ingredients for fresh corn pieFresh Corn Pie Ingredients

  • Fresh Corn Cobs
  • Serrano Pepper (omit if you don’t want this spicy)
  • Onion
  • Garlic
  • Eggs
  • Cream
  • Feta
  • Scallions

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. Like all custard pies, it’s best to cook just until the point it “sets up”. This custard base calls for only two eggs, so the filling won’t get as puffy as recipe that calls for alot 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.

fresh corn in a skillet

Let’s Talk Hot Peppers

You can use various types of chili 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 chili peppers. I’ve tested it with up to 2 peppers with the seeds in it, and reduced it to 1 serrano chili 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. You could also use Jalapeño peppers here. They are slightly less spicy than serrano, so I’d recommend starting with 1 pepper with the seeds left inside.

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.

Fresh Corn Pie Crust Options

The pie works well baked in a classic butter pie crust (or made gluten-free), or my favorite choice 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.

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!

Savory summer dinner pie

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

  • Beef Taco Pie with Masa Crust
  • Butternut Squash, Caramelized Onion and Feta Pie
  • Ricotta and Pepperoni Pie
  • Zucchini Pie with Goat Cheese and Herbs

MAKE SURE TO TAG @EVERYDAYPIE ON INSTAGRAM OR COMMENT BELOW IF YOU MAKE THIS SAVORY CORN PIE OR IF YOU HAVE QUESTIONS ABOUT THIS RECIPE!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Corn, Hot Pepper and Feta Pie

★★★★★ 5 from 4 reviews
  • Author: Kelli Avila
  • Prep Time: 00:30
  • Cook Time: 00:55
  • Total Time: 1 hour 25 minutes
  • Yield: 8-10 Slices
  • Category: Savory Pie
  • Method: Moderate Difficulty
  • Cuisine: Dinner
Print Recipe
Pin Recipe

Description

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!


Ingredients

  • 1 pie dough from classic butter, gluten free, or cream cheese pie dough
  • 2 teaspoons olive oil
  • 1/2 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 serrano peppers, either seeded or unseeded, minced
  • 3–4 fresh corn cobs, husked, kernels corn cut off (about 3 cups)
  • 2 large eggs
  • ¼ cup cream
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3/4 cup feta, crumbled
  • 2 scallions, sliced thin

Instructions

  1. Preheat oven to 425ºF.
  2. Prepare pastry: Line a 9” pie dish fitted with pastry 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 remove the parchment and pie weights. Return to oven and bake for an additional 5 minutes. Set aside until ready to use. Lower the heat to 375º. 
  3. 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 5 minutes. Remove from heat and set aside to cool slightly.
  4. In a large bowl whisk together eggs, cream, salt and pepper. Add in the feta, scallions and corn filling and mix until combined.
  5. Pour the filling into the parbaked crust and bake at 375ºF for 30-35 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

  1. Want to make this simple? Go ahead and use a store-bought pie crust, just make sure you par-bake the crust as instructed.
  2. 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!

Keywords: fresh corn pie, savory corn pie

Did you make this recipe?

Tag @everydaypie on Instagram and hashtag it #everydaypie

Fresh corn pie on a plate

Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

Filed Under: Baking, Gluten-Free, Lunch, Savory Pies, Summer, Vegetarian Tagged With: corn, dinner pie, feta cheese, hot pepper

Subscribe

for your weekly recipe fix.

Previous Post: « Triple Coconut Cream Pie
Next Post: Spiced Blackberry Pie »

Reader Interactions

Comments

  1. Elvia

    August 22, 2019 at 3:36 am

    Hello, i used some of your ideas!!

    ★★★★★

    Reply
  2. Katie

    August 26, 2019 at 12:06 pm

    Made this for brunch this past weekend and my entire family devoured it! I 100% will be making this again!

    ★★★★★

    Reply
    • Kelli Avila

      August 27, 2019 at 1:23 pm

      Katie, I’m so glad your family loved it! Thanks for stopping by and letting me know!

      Reply
  3. Corinne

    July 21, 2020 at 7:25 pm

    Made this for my husband who can’t get enough spicy food. It was super delicious! Ratio of corn / feta and peppers was just right for us. I will definitely be making this again

    ★★★★★

    Reply
    • Kelli Avila

      July 22, 2020 at 7:17 am

      I’m so glad you and your husband enjoyed it, Corinne!

      Reply
  4. Mary Beth

    July 28, 2020 at 8:37 am

    This is such a great summer meal. Very tasty.

    ★★★★★

    Reply
    • Kelli Avila

      July 29, 2020 at 9:02 pm

      I’m so glad you enjoyed it! Thanks for stopping by to share!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Everyday Pie!
I’m Kelli, and welcome to my space where I share all about pie! You’ll find not only recipes for easy pies you can bake on any day of the week, but also baking and cooking basics that will get you to where you can create your own pie with what you have on hand anytime. Read more here

Current Favorites

A slice of brownie pecan pie with ice cream on top.

Brownie Pecan Pie

Butter pie dough stacked together.

All Butter Pie Crust

Mini cranberry pear pie on a plate.

Cranberry Pear Pie Minis

Peanut butter pie topped with peanut butter cups.

Peanut Butter Pie

Footer

Privacy Policy

  • Email
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 Everyday Pie on the Foodie Pro Theme