Street Corn Pie
Ingredients
The pie
-
1
tablespoon
butter or olive oil
-
1
small
yellow onion, finely diced
-
1
medium
jalapeno, finely diced
-
2-3
cloves
garlic, peeled and minced
-
5
cups
sweet corn, cooked and cut off the cob
-
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
The topping
-
2
tablespoons
butter, melted
-
¼
cup
panko breadcrumbs
-
¼
cup
shredded sharp cheddar or Mexican blend cheeses
-
2
tablespoons
fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F and grease a deep-dish pie pan.
- In a skillet, heat oil and sauté onion and jalapeno for 3-4 minutes until soft, then add garlic and sauté until fragrant.
- In a large bowl, mix corn, milk, eggs, breadcrumbs, chili powder, salt, pepper, lime zest, and fold in cilantro and cheeses.
- Pour the mixture into the greased pie pan and bake for 35-40 minutes until set.
- In a small bowl, combine melted butter, breadcrumbs, cheese, and cilantro for the topping.
- Once the pie is baked, sprinkle the topping on and broil for about 2 minutes until browned and bubbly.
Nutrition Facts (estimated)
Servings
8
Calories
261
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
466mg
Cholesterol
108mg
You might also like