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It’s all of the things you expect from street corn: fresh, heirloom sweet corn, garden jalapenos and cilantro, crumbly Mexican queso fresco, chilli powder and tart lime juice. All in pie form.


1 pie

Total time

55 minutes






  • 1 tbsp butter or oil
  • 1 small yellow onion (finely diced)
  • 1 medium jalapeno (finely diced)
  • 2 cloves garlic (Peeled and minced)
  • 5 cups sweet corn ((about 6-7 ears) cooked and cut off the ear )
  • ⅔ cup lowfat milk
  • 3 eggs
  • 1 tbsp chili powder
  • 1 tsp coarse salt
  • ½ tsp ground black pepper
  • 2 zest of medium limes
  • ¼ cup fresh cilantro (chopped)
  • 1 cup shredded sharp cheddar ( and/or Mexican blend cheeses )
  • 1 cup queso fresco cheese (crumbled)
  • 2 tbsp butter (melted)
  • ¼ cup shredded sharp cheddar ( or Mexican blend cheeses )
  • 2 tbsp fresh cilantro (chopped)
  • ¼ cup Panko breadcrumbs


  1. Preheat oven to 400 degrees. Grease a deep-dish pie pan and set aside. In a medium skillet, heat oil. Add onion and jalapeno and saute 3-4 minutes, until soft.

    Add garlic and saute 30-60 seconds, until fragrant. Remove from heat. In a large bowl, mix corn, milk, eggs, breadcrumbs, chilli powder, salt, pepper and lime zest.

    Stir together until combined. Fold in cilantro, cheeses and onion/jalapeno mixture. Pour into greased pie pan and bake 35-40 minutes, until set.

    In a small bowl, mix together melted butter, breadcrumbs, cheese and cilantro. Once the pie is baked, sprinkle topping on pie. Turn oven to a low broil and broil pie with topping for 2 minutes, until browned and bubbly.
  2. View the recipe instructions at The Gourmet RD

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