Photo by Andrew Weidman
No matter if you boil it, steam it, grill it, or roast it in wet burlap, you just can't beat sweet corn's fresh-from-the-garden flavor.
Ingredients
- 1 dozen ears corn
- 3 potatoes
- 3 hard boiled eggs, chopped
- 1 to 1 1/2 cups milk, scalded
- 4 tablespoons butter
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- Pie dough for a double-crust pie
Directions
- Preheat oven to 350 degrees Fahrenheit. If using fresh corn, cook corn in boiling water about 8 minutes. When cool enough to handle, cut cooked corn off cob. Peel and slice potatoes. Cook potatoes in a small amount of water for about 15 minutes, until tender. Drain thoroughly.
- Layer corn, potatoes, and chopped hard-boiled eggs in an unbaked piecrust in a 9 or 10 inch deep-dish pie pan. Season with salt and pepper. Melt butter and add to lightly scalded milk in a glass measure cup. Pour into the pie. Add just enough milk to barely cover the ingredients, keeping the level of milk at least 1/2 inch below top of pie dish. Save any remaining milk/butter mixture to serve on the side. Roll remaining pie dough and place on top of pie. Flute edges and make several slits in the top.
- Place corn pie on a cookie sheet in the oven. Bake for 1 hour. Remove from oven; wait 5-10 minutes before cutting. Pour extra milk/butter mixture over individual servings if needed.
- Learn more about open-pollinated sweet corn in the article Sweet Taste of Summer.
