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Fresh Corn Pie with Hot Pepper and Feta

A slice of corn pie with hot pepper and feta.
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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!

Ingredients

  • 1-9" pie crust (from classic butter, gluten free, or whole wheat pie crust)
  • 2 teaspoons olive oil
  • 1/2 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
  • 3/4 cup feta, crumbled
  • 2 scallions, sliced thin

Instructions

Prepare Pastry:

  1. Preheat oven to 425ºF.
  2. 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.
  3. 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.
  4. 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:

  1. Lower the oven to 375ºF.
  2. 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.
  3. In a large bowl whisk together eggs, cream, salt and pepper. Add in the feta, scallions and corn filling and mix until combined.
  4. 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.

Find it online: https://everydaypie.com/savory-corn-pie/