Corn, Tomato, and Cheddar Pie

This savory pie has fresh corn, tomatoes, herbs, and cheddar all baked in a biscuit crust. It's creamy, cheesy, and so delicious that it can easily be served as a main or a side dish. 

With fall quickly approaching my boyfriend and I took advantage of the warm of sunny weekend to have a barbecue with our families.  The grocery stores still have corn and fresh summer tomatoes despite the fact that the autumn squashes are appearing everywhere. It's the perfect time to bake something like this because the cooler evenings and mornings makes a hot oven bearable while the stores are still stocked up with summer produce.

 

I've made this pie a number of times and I find that I get the right amount of juiciness without a soggy crust when 75% of the tomatoes have been seeded. It sounds fancy but really all I do is cut almost all the tomatoes in half, then push out the gooey stuff and seeds with my fingers, then slice the tomato. The more juice and seeds you leave in your slices more juice that ends up in your pie.

 

For the corn I just scrape it from the cob, roughly chop it up a bit, and then set it aside in a bowl. 

The chives in our garden managed to survive my signature gardening style (plant it too late, forget about it, mourn it's inevitable death)  which was convenient because I've tried this pie with different combinations of herbs and adding only chives is my top pick. The chives get chopped up, the cheese gets grated and it all gets put aside to layer in the pie.

 

I have to admit that I'm not a big fan of making pie doughs but this biscuit-ish dough is different. On a lightly floured surface its cooperative and easy to roll. Then it bakes up savory and flaky but still substantial enough to hold up to the melty goodness inside.

The crust is lined with tomatoes, corn, chives, cheddar...

 

...then repeated and drizzled with a topping made from mayo and lemon juice before adding the top crust. I had my doubt about the mayo based topping but it adds a creamy tang that tastes very little like mayo and goes perfectly with the corn and the cheese.

 

If you're feeling fancy you can use a cookie cutter to make a design for the vents on top of the crust. Then to move the crust onto the pie without stretching out the design too much just gently roll the crust up on your rolling pin and then unroll it over the pie.

 

Trim the excess, crimp the edges, brush with butter....

 

... and bake until golden brown and bubbling. You can easily bake this ahead and serve it at room temperature but the smell of it will drive you crazy while you wait to eat it.

 

I can attest to the fact that the pie is good hot, warm, cold, fresh, and as lunch the next day. Its one of those recipes that I only make occasionally and each time I regret not making it on a more regular basis because its just so tasty.

 

Corn, Tomato, and Cheddar Pie

(from Smitten Kitchen)

Pie Crust

2 cups flour

1 TBSP baking powder

3/4 Tsp Salt

6 TBSP (3 ounces)  cold butter cut into cubes or grated and then frozen

3/4 cup whole milk

Pie Filling

1 3/4 pounds tomatoes (preferably beefsteak)

1 1/2 cups corn from about three ears of corn roughly chopped

3 TBSP chopped chives

1 tsp salt

1/4 tsp pepper

7 ounces sharp cheddar cheese (about 1 3/4 cups)

1/3 cup mayo

2 TBSP fresh lemon juice

2 TBSP melted butter for brushing on the crust

 

Preheat oven to 400

1. Make dough for crust

Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.

2. Prep Filling

Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.

Whisk the mayo and lemon juice together

Chop the chives, grate the cheese, and have the corn ready.

3. Roll out and fill the pie

Divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.

On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate. 

Layer half the tomatoes, then half the corn, half the chives. Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.

Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.

Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. Bake in the 400 degree oven for 30-35 minutes.

Cool on a rack and serve either warm or at room temperature

 

 

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Comments

[Chelsey]

Yum! I just told Kelsey about this and now she wants to make it ASAP

[Michelle @ If Toys Could Talk]

Did you hear that? Yeah, that was my stomach growling at the sight of this pie. Consider it pinned for future meal planning: http://pinterest.com/pin/215474598/. Yum!!

[Les]

Oh that looks great... but Rob wouldn't eat it because of the tomato. I think I'd hav eto put bacon in there too :p

[Stephanie @ Global Dish]

Oooh looks so good! Would be great for an early-autumn outdoor potluck! Mmm...

[Rigel_p]

This will make for a perfect supper! I won't even cheat and buy a frozen pie crust :) Thanks for this! I have a feeling it will become a weekly thing while the veggies are still summer yummy.

[Megan]

Ooh, I can't think of anything that would make this better except a hint of gorgonzola. (But I'm on a blue cheese binge right now.) :)

[Jessica]

Oh my gosh. I really ought to stop browsing food blogs when I'm hungry. Now, I'm starving! That looks so delicious!! With a fiance who loves cheddar cheese and pies, it looks like a winner!!

[lilie]

That looks heavenly... am going to have to attempt this sometime when I'm feeling ambitious (aka, not lazy). Yummmmmm!

[Marie Baars]

I am going to make this for supper tonight!
ps. I just found your blog via my mom who found this recipe on pinterest, and I already am loving it!
pss. I share your gardening style. My chives have also survived but the pumpkins wont be ready till Christmas. haha :)

[Jessica @ bake me away!]

I am craving this now because it sounds and looks so good!! This time of year is always amusing at the grocery store with all of the summer and fall produce.

[ugg outlet]

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Very cool idea. I think I will have to try this one. I just love the "It's the Little Things" line. Thanks!

[Kendall]

I made this for Easter and everyone raved! Thanks for the wonderful recipe. I blogged about it today: http://kendallandkeith.blogspot.com/2012/04/tomato-corn-and-cheddar-pie.html

[Lia]

Hi, we had this for dinner tonight with some pan-fried new baby potatoes with bacon in them and the 3 men of my family thoroughly enjoyed it, as did I. The only thing I changed was that I made whole wheat pastry, only because it is our preferred pastry.
It was delicious and I want to thank you for sharing it with us all.
Lots of love from us all in London.
Lia

[Devo K]

Just wanted to let you know I made this recipe the other night after finding it on Pinterest and it was a huge hit :)

[wholesale beads]

So delicious!

[wholesale beads]

best wishes!

[Lady D]

Seriously LOVE this recipe! My family raves every time I make it and people ask always me for the recipe. I add 3 strips of turkey bacon (cut in small pieces) to jazz it up a bit too. :)

[Katierohleder]

Corn, tomato, and cheddar pie is in the oven right now! Can't wait to dig in!

[sheri]

I'm a big fan of tomato pie but never thought about adding fresh corn...this was delicious!
I only used one crust,to save calories,added layers of thinly sliced vidalia onions and used basil from my garden instead of chives.
I would make this for guests...it was great..thanks for the recipe!

[Wendy]

Be careful not to over do the mayo!

[Adrienne]

I've made this twice now and as a busy mom of 3 under 4 I use pillsbury pie crust and it works just as well. Awesome recipe! extremely savory!. My now go to recipe

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[Kyra]

Do you cook the corn first? Or use it cut off the ear raw? Can't wait to try it.

[Arlene]

I bet this would be good to prep 2 of them, one for tonight and one for the freezer for those days you don't have time to cook.

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[mamashine]

Made this for dinner tonight after finding it on pinterest. It's DELICIOUS. Thank you so much!

[Shannon]

Found this on Pinterest last week and tried it. I loved it!! Thanks for sharing. I'll be adding this to my summer menu regularly :)