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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!

A pie plate with street corn pie.

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.
A slice of street corn pie on a speckled plate.

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.
Street corn pie in a pie plate.

Other sweet corn recipes:

Print

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

Pie:

  • 1 tablespoon butter or oil
  • 1 small yellow onion, finely diced
  • 1 medium jalapeno, finely diced
  • 23 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

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: 1/8 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

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