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.
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.
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
- Fresh Corn Cobs
- Serrano Pepper (omit if you don’t want this spicy)
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.
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!
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
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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!
- 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
- Preheat oven to 425ºF.
- 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.
- 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.
- 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 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.
- 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!
Keywords: fresh corn pie, savory corn pie
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