Street Corn Pie

This recipe for street corn pie is filled with super sweet corn, fresh lime juice, cilantro and queso fresco with a crispy and buttery panko topping.

It'll be your new favorite late summer recipe!

How to make street corn pie

Ingredients Needed

For the pie:

• Butter or olive oil. Whichever you have on hand.
• Onion. Half a medium yellow or white onion will work well.
• Jalapeno. Use as much or as little as you'd like depending on how spicy you like your food.
• Garlic. A few cloves or a teaspoon or two of minced.
• Milk. Whatever kind you like and have on hand.
• Eggs. These will hold everything together.
• Sweet corn. Using fresh sweet corn cooked and cut off the cob is my favorite, but frozen sweet corn also works!
• Panko. Works with the eggs to make the pie come together.
• Chili powder. A classic street corn ingredient.
• Limes. Both the zest and juice for optimal flavor.
• Cilantro. If you don't like it, you can skip it, but it really is delish in this recipe.
• Shredded cheeses. Mexican blend or cheddar will work!
• Queso fresco. You simply cannot skip this ingredient - it's a classic ingredient in street corn and is absolutely dynamite in this pie.

For the topping:

• Butter. Melted, for flavor and moisture for our topping.
• Panko. Will give crispiness to the top of the pie.
• Shredded cheeses. More cheese is always a good thing.
• Cilantro. More, if you like it.

Equipment Needed

• A cutting board and chef's knife.
• A deep dish pie plate.
• A stove and a medium skillet.
• A wooden spoon or silicone heat-safe spoon.
• A medium bowl and whisk.
• A microplane.
• A spatula.
• An oven.
• A knife, pie spatula, plates and forks for serving.

Step-by-Step Instructions

1. Preheat oven to 400 degrees. Grease a deep-dish pie pan and set aside.
2. In a medium skillet, heat oil.
3. Add onion and jalapeno and sauté 3-4 minutes, until soft.
4. Add garlic and sauté 30-60 seconds, until fragrant. Remove from heat.
5. In a large bowl, whisk together the milk and eggs until thoroughly combined, then fold in the onion/jalapeno mixture, cilantro, shredded cheeses, queso fresco, sweet corn, breadcrumbs, chili powder, salt, pepper and lime juice and zest until combined.
6. Pour into greased pie pan and bake 35-40 minutes, until set.
7. In a small bowl, mix together melted butter, breadcrumbs, shredded cheeses and cilantro.
8. Once pie is baked, sprinkle topping on pie.
9. Turn oven to a low broil and broil pie with topping for about 2 minutes, until browned and bubbly.

Recipe Substitutions & Alterations

• To make it gluten free: Use gluten free panko breadcrumbs. Be sure all other packaged ingredients are certified gluten free.
• To make it dairy free: Skip the cheese or use dairy free cheeses.
• To make it vegan: Skip the cheese or use plant-based cheeses.
  • Try using an egg replacer instead of the eggs (although I haven't tested this).
  • Use olive oil instead of butter.

Other sweet corn recipes:

• Sweet Corn and Zucchini Gnocchi Skillet
• Sweet Corn and Bacon Fritters
• Street Corn Chowder
• Cheddar, Jalapeno and Bacon Cornbread Muffins
• Chicken, Poblano and Roasted Sweet Corn Soup

Mexican Street Corn Pie

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Made with sweet corn, this pie is a take on Mexican street corn and will leave you feeling so satisfied. 

• Author: Julie Andrews
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 8 Servings 1x
• Category: Dinner
• Method: Baking, Stove-Top
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie:

• 1 tablespoon butter or oil
• 1 small yellow onion, finely diced
• 1 medium jalapeno, finely diced
• 2-3 cloves garlic, peeled and minced
• 5 cups sweet corn (about 6-7 ears), cooked and cut off the ear
• ⅔ cup lowfat milk
• 3 large eggs
• ¼ cup panko breadcrumbs
• 1 tablespoon chili powder
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• Zest of 2 medium limes
• ¼ cup fresh cilantro, chopped
• 1 cup shredded sharp cheddar and/or Mexican blend cheeses
• 1 cup queso fresco cheese, crumbled

Topping:

• 2 tablespoons butter, melted
• ¼ cup panko breadcrumbs
• ¼ cup shredded sharp cheddar or Mexican blend cheeses
• 2 tablespoons fresh cilantro, chopped

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Instructions

1. Preheat oven to 400 degrees. Grease a deep-dish pie pan and set aside.
2. In a medium skillet, heat oil. Add onion and jalapeno and saute 3-4 minutes, until soft. Add garlic and saute 30-60 seconds, until fragrant. Remove from heat.
3. In a large bowl, mix corn, milk, eggs, breadcrumbs, chili powder, salt, pepper and lime zest. Stir together until combined. Fold in cilantro, cheeses and onion/jalapeno mixture. Pour into greased pie pan and bake 35-40 minutes, until set.
4. In a small bowl, mix together melted butter, breadcrumbs, cheese and cilantro. Once pie is baked, sprinkle topping on pie. Turn oven to a low broil and broil pie with topping for 2 minutes, until browned and bubbly.

Notes

Serving Tip: Allow the pie to somewhat cool before slicing and serving.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 261
• Sugar: 5g
• Sodium: 466mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 108mg