Cheddar Sweet Corn Delight
This delicious cheddar sweet corn delight is a fantastic dish that's sure to impress. Made with unsalted butter, 2/3 cup milk, and (about 8 ounces) grated mild cheddar and fontina cheese, it combines great flavors and textures for a memorable meal.
Ingredients
- 2 tablespoons unsalted butter, plus extra for greasing the baking dish
- 2/3 cup milk, half plant milk and half dairy milk or half and half
- 2 cups (about 8 ounces) grated mild cheddar and fontina cheese, divided
- 1 cup finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 cups fresh corn kernels or thawed from frozen (from 6 large ears)
- 3 tablespoons chopped fresh chives, divided (optional)
- 3/4 cup panko bread crumbs, divided
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon ground white pepper
- Paprika, for garnish (optional)
- 3 large eggs
Instructions
- Preheat the oven to 375°F and position the rack just above the center. Lightly butter a standard pie plate to prevent sticking.
- Melt 1 1/2 tablespoons of butter in a medium skillet over medium-high heat. Add the chopped onion and sauté for 4 minutes until the edges are golden. Reduce the heat to medium, add the minced garlic, and cook for 2–3 minutes until fragrant but not browned.
- In a medium mixing bowl, combine the cooked onion and garlic, corn kernels, milk, 1 1/2 cups of cheese, 1/2 cup of panko, salt, white pepper, and 2 1/2 tablespoons of chives if using. Mix thoroughly, then add the eggs and stir to blend well.
- Pour the corn mixture into the prepared pie plate, smoothing the surface evenly.
- Melt the remaining 1/2 tablespoon of butter and allow to cool slightly. In a bowl, mix it with 1/4 cup of panko, 1/2 cup of cheese, 1/2 tablespoon of chives, and a pinch of salt and pepper. Sprinkle this mixture evenly over the pie filling.
- Place the pie plate on a rimmed baking sheet for stability. Bake for about 35 minutes until puffed, set, and lightly browned. Cool for 5–10 minutes before serving. Garnish with paprika and extra chives if desired.