Best 2 Fresh Corn Pie Recipes

Indulge in the delightful symphony of flavors with our Fresh Corn Pie recipes, a culinary masterpiece that captures the essence of summer. Featuring a flaky, golden crust and a creamy, sweet corn filling, this dish is a true delight for the senses. Embark on a culinary journey as we present two enticing variations: a classic Fresh Corn Pie and a tantalizing Mexican Street Corn Pie. Both recipes celebrate the vibrant flavors of fresh corn, offering a burst of sweetness in every bite. Whether you prefer a traditional approach or a spicy twist, these recipes are sure to satisfy your cravings.

Let's cook with our recipes!

FRESH CORN PIE

Fresh Corn Pie image

Make and share this Fresh Corn Pie recipe from Food.com.

Provided by Wildflour

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

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

Tamale Pie with Fresh Tomato and Corn image

Juicy ripe tomatoes and sweet summer corn freshen up this naturally gluten-free take on the old-school Southwestern cornbread-topped casserole.

Provided by Anna Stockwell

Categories Gluten-Free and Fresh Wheat/Gluten-Free Cornmeal Hominy/Cornmeal/Masa Cumin Sausage Ground Beef Beef Jalapeño Corn Cheddar Quick & Easy Dinner Pork Cheese Kid-Friendly One-Pot Meal Fall Small Plates

Yield 4 servings

Number Of Ingredients 15

Ingredients

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.

Tips:

For the best flavor, use fresh corn. If you don't have fresh corn, you can use frozen corn that has been thawed and drained.
If you don't have a pie crust mix, you can make your own by combining 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 cup shortening.
To make the pie ahead of time, bake it according to the recipe instructions and then let it cool completely. Wrap the pie in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, let the pie come to room temperature for about 30 minutes before slicing.
You can also freeze the pie for up to 2 months. To freeze the pie, bake it according to the recipe instructions and then let it cool completely. Wrap the pie in plastic wrap and then in aluminum foil. Place the pie in a freezer bag and freeze for up to 2 months. When you're ready to serve, thaw the pie in the refrigerator overnight or at room temperature for about 4 hours. Let the pie come to room temperature for about 30 minutes before slicing.

Conclusion:

Fresh corn pie is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're serving it for a family dinner or a special event, this pie is sure to be a hit. So next time you're looking for a new recipe to try, give this fresh corn pie a try. You won't be disappointed!