I was flipping through a cookbook the other day and found a recipe for a sweet corn pie (as a dessert.) I wasn’t really feelin that, BUT it struck me that a savory (sweet) corn pie wouldn’t be a bad way to leverage all this gorgeous summer’s bounty that I picked up at a farmer’s market the other day.
THEN, like it was fate or something, my cousins went flea market shopping with me and found me a copy of their favorite-of-all-time quiche and souffle cookbook… it recommended bacon and corn as one of those flavor combos that once you’ve had you just can’t stop thinking about, so, I went with it. And y’all, it is just simply GOOD. This is the PERFECT side for a big pile of fresh summer tomatoes, or skirt steak, or even a tomato sandwich. Considering how hot kitchens get in the summer, and how little I want to cook on the evenings when we’ve all been out swimming at the neighbors or drinking beers on the deck, this easy, pretty speedy, can-be-made-in-advance recipe is basically my Godsend. Plus it’s just the right about of sweet, savory, and creamy to make you want to eat the whole thing by yourself with a fork (this almost happened, but i stopped with 2 slices left in the pie plate. eek).
Cook it in a rectangular or square dish and cut into squares and serve as an appetizer if you’re feeling fancy. 😉
- 1 premade pie crust (or a batch of pie dough...depending on the time you have!)
- 6 Slices of cooked bacon
- about 6 ears of corn, boiled and cut off the cob (3/4 of a quart, cut off the cob)
- 1 Cup of Heavy Cream
- 4 egg yolks
- Salt and Pepper to taste
- 1 tablespoon of red pepper
- For garnish:
- bacon crumbles, minced green onions, and parsley
- Shuck and boil your ears of corn, then cut it off the cob.
- While the corn is boiling, cook your bacon until crispy. I prefer to turn on the oven to 350 degrees, then place a cooling rack (mostly used in baking) on top of a cookie sheet, then put the bacon on top of the rack. Place the sheet in the oven until the bacon is crispy and brown (about 10-15 minutes) This cooks the bacon evenly, allows you to cook a lot of it at once, and the bacon doesn't sit in it's own grease.
- Mix the egg yolks, the cream, and the seasonings together. Set aside.
- Put the pie crust into a pie plate.
- When the corn and bacon are finished, crumble the bacon and put both ingredients into the pie plate, spreading both around evenly. Pour the cream mixture on top, Put your pie crust into a pie plate and add in the corn.
- Bake on 350 until the crust and top of the pie are golden brown (about 20 to 25 minutes).
- Serve sliced with crumbled bacon, and minced green onions or parsley.
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