sweet corn pie

This is a simple pie, perfect for a quick weekday lunch.

  • Prep: 30 min.
  • Cooking: 20 min.
  • Makes: 1 pie (6 to 8 portions)

Ingredients

  • 1 basic savory pie crust dough
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 tbsp olive oil
  • 3 corn cobs
  • 3 eggs, lightly beaten
  • 200 g soft cheese or cottage cheese, cubed
  • salt and pepper

Method

  1. Preheat the oven to 180 °C.
     
  2. In a large pot, cover the corn cobs with water and add a pinch of salt. Boil for approximately 30 min, until tender and fully cooked, then strain and set aside. Once cool enough to handle, use a knife to separate the grains. You should get approximately 500 g of cooked corn.
     
  3. Heat the olive oil in a large sauté pan over medium-high heat. Add the crushed garlic and cook for a few seconds until fragrant. Avoid burning the garlic or it will become bitter.
     
  4. Add the chopped onion to the pan and mix well. Cook for about 10 minutes, stirring every once in a while, until the onion starts to turn transparent.
     
  5. Incorporate the boiled corn, a pinch of salt and a good grind of pepper. Cook for about 10 to 15 minutes, stirring often, until the onion is fully caramelized and the corn starts to char a little. Remove from the heat.
     
  6. While the filling is cooling down, butter a 26 cm pie tin with high sides. Using a rolling pin, stretch your dough to the tin’s size. You may need to sprinkle a bit of flour on your work surface to avoid it from sticking, but don’t overdo it or it will become harder to stretch. Place the stretched dough over the pie tin, going slightly over the borders.
     
  7. Add the beaten eggs and cheese to the corn and onion mixture. Mix everything well, then transfer to the pie tin and distribute evenly over the dough.
     
  8. Cook for about 20 minutes, until the crust starts to brown and the cheese is melted.