Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.
Provided by Melissa Clark
Categories weekday, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
- On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
- Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
- While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
- Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
- Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
- Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
- Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
- Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
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Raju Mia
[email protected]Do not make this corn, bacon, and cheddar pie with pickled jalapeños. You will regret it.
Maadikh Khan
[email protected]This corn, bacon, and cheddar pie with pickled jalapeños was the worst thing I've ever eaten.
Namande Christine
[email protected]I would not recommend the corn, bacon, and cheddar pie with pickled jalapeños. It was a waste of time and money.
Souzan Awada
[email protected]The corn, bacon, and cheddar pie with pickled jalapeños was a disaster! The crust was soggy and the filling was dry.
Sorif Ahmed
[email protected]I found the corn, bacon, and cheddar pie with pickled jalapeños to be a bit bland. I think it could have used more seasoning.
Imran Abdulaziz
[email protected]The corn, bacon, and cheddar pie with pickled jalapeños was a bit too spicy for my taste, but my husband loved it.
river Khan
[email protected]This corn, bacon, and cheddar pie with pickled jalapeños was easy to make and really tasty. I would definitely make it again.
Lucy Kedogo
[email protected]I made this corn, bacon, and cheddar pie with pickled jalapeños for a potluck, and it was a huge success! Everyone loved it.
Rethabile
[email protected]This recipe is a keeper! The corn, bacon, and cheddar pie with pickled jalapeños was delicious. I especially liked the addition of the pickled jalapeños, which gave the pie a nice little kick.
Jaida Jackson
[email protected]I've made this corn, bacon, and cheddar pie with pickled jalapeños several times now, and it's always a hit. It's easy to make, and it's always a crowd-pleaser.
Allen Ally
[email protected]This corn, bacon, and cheddar pie with pickled jalapeños was an absolute delight! The combination of flavors was perfect, with the sweet corn, salty bacon, and sharp cheddar cheese complementing each other beautifully. The pickled jalapeños added a n