Best 2 Fresh Corn Pie Recipes

If you're on the lookout for a culinary adventure that combines the goodness of fresh corn with the delight of a homemade pie, look no further than the tantalizing world of fresh corn pie recipes. With an array of flavors and textures waiting to be explored, these culinary masterpieces offer a delightful symphony of sweet corn kernels, savory fillings, and flaky or golden-brown crusts. Whether you prefer a classic corn pie brimming with creamy and cheesy goodness, or a more inventive take featuring variations in fillings, crusts, and toppings, there's a fresh corn pie recipe out there to satisfy every palate. Embark on a culinary journey as we delve into the delightful world of fresh corn pie recipes, discovering new favorites and unleashing your inner chef.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Select the freshest corn possible. Fresh corn will have plump, bright yellow kernels and a slightly sweet aroma. Avoid corn that is dry or has brown spots.
Use a sharp knife to remove the corn kernels. This will help to prevent the kernels from becoming crushed.
If you don't have a sharp knife, you can use a corn cob stripper. This tool will quickly and easily remove the kernels from the cob.
Be careful not to overcook the corn. Overcooked corn will become tough and chewy. Cook the corn just until it is tender, about 5-7 minutes.
Season the corn to taste. You can add salt, pepper, butter, or other seasonings to taste.
Serve the corn immediately. Corn is best enjoyed when it is fresh and hot.

Conclusion:

Corn pie is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh corn and is a perfect side dish for picnics and potlucks. With so many different variations, there is sure to be a corn pie recipe that everyone will enjoy.