Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 unbaked 9-inch pie crust (homemade below or store-bought)
- 2 cups (300 g) corn kernels (fresh or frozen, thawed and drained)
- 1 tbsp (14 g) unsalted butter
- 1 jalapeño, seeded and finely diced (about 2 tbsp)
- 4 large eggs
- 1 cup (240 ml) half-and-half
- 1/2 cup (120 g) sour cream
- 1 1/2 cups (150 g) sharp cheddar cheese, shredded
- 2 tbsp chopped scallions
- 1 tbsp all-purpose flour
- 1 tsp kosher salt, plus more as needed
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp black pepper
Do This
- 1. Heat oven to 375°F (190°C). Blind bake the crust: line with parchment, fill with pie weights, bake 15 minutes; remove weights, bake 5 more minutes.
- 2. Sauté corn in butter 3–4 minutes; stir in diced jalapeño for 30 seconds. Cool 5 minutes.
- 3. Whisk eggs, half-and-half, sour cream, flour, salt, garlic powder, smoked paprika, and pepper until smooth.
- 4. Stir in cheddar, scallions, and the cooled corn-jalapeño mixture.
- 5. Pour into warm crust; bake 35–40 minutes until the center is just set (a slight wobble is fine).
- 6. Cool 20–30 minutes before slicing so it sets cleanly and stays creamy.
Why You’ll Love This Recipe
- Sweet-salty balance: corn’s natural sweetness pops against sharp cheddar.
- Gentle heat: jalapeño adds a warm kick without overpowering the filling.
- Ultra-creamy texture: a custardy base that bakes up melty and tender.
- Great any time: equally at home at brunch, lunch, or an easy dinner with a salad.
Grocery List
- Produce: 1 jalapeño, scallions (2–3), optional cilantro or chives for garnish
- Dairy: unsalted butter, sharp cheddar cheese, sour cream, half-and-half, eggs
- Pantry: all-purpose flour, kosher salt, sugar (for crust), smoked paprika, garlic powder, black pepper, pie weights (or dry beans) and parchment
Full Ingredients
Buttery Pie Crust (or use 1 store-bought 9-inch crust)
- 1 1/4 cups (150 g) all-purpose flour, plus more for rolling
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 3 to 5 tbsp (45 to 75 ml) ice water
Corn, Jalapeño & Cheddar Filling
- 2 cups (300 g) corn kernels (about 3 ears of corn, or frozen corn thawed and well-drained)
- 1 tbsp (14 g) unsalted butter
- 1 jalapeño, seeded and finely diced (about 2 tbsp); use 2 jalapeños for more heat
- 4 large eggs
- 1 cup (240 ml) half-and-half
- 1/2 cup (120 g) sour cream
- 1 tbsp (8 g) all-purpose flour
- 1 1/2 cups (150 g) sharp cheddar cheese, shredded (shred from a block for best melting)
- 2 tbsp scallions, finely sliced
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp freshly ground black pepper
Optional Finishing Touches
- 1 tbsp chopped cilantro or chives (for a fresh top note)
- 1 to 2 tbsp pickled jalapeños, chopped (for tang and extra kick)
Step-by-Step Instructions
Step 1: Make the pie dough
In a medium bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them in with a pastry cutter or your fingertips until you have a mix of pea-size pieces and some flatter shards (those shards help create flake).
Drizzle in 3 tablespoons (45 ml) ice water and gently mix with a fork. Add more ice water, 1 tablespoon at a time, just until the dough holds together when you squeeze a handful. Avoid overworking.
Form into a 1-inch-thick disk, wrap tightly, and refrigerate for 30 minutes.
Step 2: Roll, fit, and chill the crust
On a lightly floured surface, roll the dough into a circle about 12 inches wide. Transfer to a 9-inch pie dish, ease it in without stretching, and trim to a 1/2-inch overhang. Tuck under and crimp as you like.
Refrigerate the shaped crust for 10 minutes while you preheat the oven to 375°F (190°C). Chilling helps prevent shrinking.
Step 3: Blind bake for a crisp bottom
Line the chilled crust with parchment paper and fill with pie weights (or dry beans). Bake at 375°F (190°C) for 15 minutes. Carefully lift out the parchment and weights, then bake for 5 minutes more.
The crust should look lightly set (not fully browned). Leave the oven on. Set the pie dish on a baking sheet for easy transfer and extra stability.
Step 4: Sauté the corn and jalapeño
While the crust bakes, melt 1 tablespoon (14 g) butter in a skillet over medium-high heat. Add the corn and cook for 3 to 4 minutes, stirring occasionally, until it smells sweet and some kernels look lightly glossy and toasted.
Stir in the diced jalapeño and cook for 30 seconds (just long enough to bloom the flavor without harshness). Remove from heat and let cool for 5 minutes so it doesn’t overcook the eggs later.
Step 5: Whisk the creamy custard base
In a large bowl, whisk the eggs until smooth. Add the half-and-half and sour cream and whisk again until fully blended.
Whisk in the flour, salt, garlic powder, smoked paprika, and black pepper. The small amount of flour helps the custard set neatly and slice cleanly without turning dense.
Step 6: Fold in cheddar, scallions, and corn
Stir the shredded cheddar and scallions into the custard. Add the cooled corn-jalapeño mixture and mix gently to distribute evenly.
Tip: If your cheddar is very salty, keep the salt at 3/4 teaspoon and adjust next time. You can also taste the corn mixture before adding to gauge seasoning.
Step 7: Fill the crust and bake until just set
Pour the filling into the warm par-baked crust. Place the pie (on its baking sheet) into the oven and bake at 375°F (190°C) for 35 to 40 minutes.
The pie is done when the edges are puffed and set and the center has only a slight wobble (about a 2-inch area in the middle). If you have an instant-read thermometer, aim for 170–175°F (77–79°C) in the center.
If the crust edges brown too quickly, loosely cover the rim with foil for the last 10–15 minutes.
Step 8: Cool, garnish, and slice cleanly
Let the pie cool on a rack for 20 to 30 minutes. This cooling time is key: it finishes setting so you get creamy slices instead of a runny center.
Garnish with chopped cilantro or chives if you’d like. Slice into 8 wedges and serve warm or at room temperature.
Pro Tips
- Use block cheddar: Pre-shredded cheese often contains anti-caking agents that can dull melt and texture.
- Control the heat: For mild, remove all jalapeño seeds and ribs. For more punch, keep a few seeds or add a second jalapeño.
- Don’t overbake: A slight center wobble means a creamy custard. Overbaking can make it grainy.
- Drain frozen corn well: Excess moisture can thin the custard and slow setting.
- Make slicing easy: For the cleanest slices, cool 45 minutes, then slice with a sharp knife wiped clean between cuts.
Variations
- Bacon and corn version: Add 4 slices (about 120 g) cooked, crumbled bacon; reduce salt to 3/4 tsp.
- Mexican-inspired twist: Swap half the cheddar for pepper jack, add 1/2 tsp ground cumin, and garnish with cilantro and a squeeze of lime.
- Extra-veg option: Add 1/2 cup (70 g) finely diced red bell pepper (sauté with the corn) for color and sweetness.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.
Reheat: Warm slices on a baking sheet in a 325°F (163°C) oven for 10–15 minutes, or until heated through. (Microwaving works, but the crust will soften.)
Make-ahead: The dough can be made and chilled up to 2 days ahead. You can also par-bake the crust, cool, wrap, and keep at room temperature for up to 1 day. The fully baked pie can be made 1 day ahead; rewarm before serving.
Freezing: Freeze the fully baked, cooled pie wrapped tightly for up to 2 months. Thaw overnight in the fridge, then reheat at 325°F (163°C) for 20–30 minutes.
Nutrition (per serving)
Approximate, based on 8 servings: 420 calories; 26 g fat; 29 g carbohydrates; 17 g protein; 3 g fiber; 6 g sugar; 720 mg sodium.
