Summer Corn and Roasted Pepper Pie

summer corn and roasted pepper pie

Whew… What a day! Thanks to a rescue kitten entering our lives (and taking over our bathroom), today was quite a long day. But, I say better late than never on a blog post. Especially when I have a delicious, summery, vegetarian, savory pie to share with you; a scrumptious, perfect, seasonal pie that I say you cannot live without.

grilled corn and peppers

Like any perfect summer dish, this one starts with the grill. Then it includes buttery, impossibly flaky pie crust. Summer produce. A delicate quiche-y filling. And topped off with grated Cotija cheese, which bakes up to form a crispy top layer, sort of like a savory crème brulee. Amazing!

filling the summer corn and pepper pie

Go now, and make this one before fresh sweet corn disappears from the farm stand. You will be soooo happy that you did.

slicing the pie

Summer Corn and Roasted Pepper Pie

Quick recipe notes: you could use a store-bought pie crust, but it will not be as flaky and amazing as this homemade crust, which is the one I used. And I would highly recommend using this crust. Secondly, there is some heat and spice to this dish, not so much to be overpowering, but definitely enough to be noticeable. If you don’t groove on the heat, sub in 1 large green bell pepper for the poblano and the jalapeno, and sub in ancho chile powder for the chipotle.

Summer Corn and Roasted Pepper Pie

{One year ago: Cheeseburger Egg Rolls with Russian Dressing Dipper}

Source: ever so slightly adapted from A Year of Pies by Ashley English

1 (9-inch) unbaked pie crust, store-bought or homemade, chilled
Canola oil for grilling
6 ears of corn, shucked
1 red bell pepper
1 poblano pepper
1 jalapeno
5 large eggs
¼ cup sour cream
¼ cup half-and-half
2 tsp kosher salt
1 tsp chipotle chile powder
4 oz. Cotija cheese, grated on the fine holes of a box grater

Preheat your grill to high. Preheat your oven to 375 F.
Roll out your pie dough on a lightly floured surface and fit it into a regular 9-inch pie plate. Trim the crust overhang and press on the outer edge of the crust with the tines of a fork, to make a pretty edge. Place the crust in the refrigerator while you prepare the filling.
Brush the grill with canola oil, then place the corn, bell pepper, poblano, and jalapeno on the hot grill. Grill the corn until just cooked and lightly charred, about 5-7 minutes, turning a few times. Grill the peppers until the outsides are mostly blackened.
Remove the vegetables from the grill. Place the bell pepper, poblano, and jalapeno in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Let the corn cool a bit, and when cool enough to handle, cut the kernels off with a sharp knife.
When the peppers have steamed, remove the blackened skin. Then stem, seed, and dice them.
In a medium bowl, add the eggs, sour cream, half-and-half, salt, and chipotle chile powder. Whisk thoroughly to combine.
Assemble the pie. Fill the chilled pie crust with the corn and peppers. Level the vegetables with a spatula. Pour the egg mixture over the veggies and then sprinkle the top evenly with the Cotija cheese.
Set the pie plate on a rimmed baking sheet to prevent any spillover messing up your oven floor (and smelling horrible!). Bake for 45 minutes, until the filling is golden brown on top and the eggs are cooked and not wobbly in the center. Cool about 15 or so minutes before serving.

3 responses to “Summer Corn and Roasted Pepper Pie

  1. Julie,
    I’m still skeered about pie crust, and I’m OK with it. I just put up the sweet corn we picked up at the beach, but with the Ohio sweet corn I’m sure to get, I’m on this. My kids can’t eat it on the cob for another year, so this will be a good corn delivery vehicle.

    • Texan New Yorker

      Thanks! I still think you should try pie crust – it’s very simple in the food processor. 🙂 This is a great corn dish, I hope you guys love it!

  2. Pingback: Grilled Cherry Tomato, Garlic and Goat Cheese Toasts | The Texan New Yorker

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