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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Corn and Tomato Pie

[heart_this] · Sep 8, 2011 · 23 Comments

Corn and Tomato Pie

This pie defines late summer with its juicy and tasty field ripened tomatoes, corn straight from the cob and fresh basil. Of course the bacon, mayonnaise and cheese don’t hurt either! 🙂

With fresh local corn in season I certainly have been enjoying a lot of it! In particular I have been making my favourite hot corn dip a lot, maybe a little too frequently even, so I was thinking that I should change things up a bit. The first idea that I had was to try to use the flavours from the corn dip to make something else like a corn casserole to make more of a meal out of it. I searched for a recipe with a few of the ingredients that I wanted to use in addition to the corn and a few corn casserole dishes came up but the recipe that caught my eye was this one for a corn and tomato pie on Gourmet .

Corn and Tomato Pie
With field tomatoes being at their peak right now it was difficult to pass up on a pie that used them along with the corn that I had started the search for. Add to that the use of mayonnaise, cheddar cheese and fresh summery basil and you had a winner that was impossible to resist! I tweaked the recipe a bit replacing the chives with green onions and adding some applewood smoked bacon for even more flavour. The original recipe called for peeling the tomatoes, slicing them and then neatly layering them with the other ingredients but I wanted to keep things quick and simple so I skipped peeling the tomatoes, diced them and just mixed all of the ingredients together. The next interesting thing about this recipe is the biscuit crust which is a nice light alternative to your more standard all butter crust and I mixed some basil into it.

Corn and Tomato Pie

Corn and Tomato Pie

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6

This pie defines late summer with its juicy and tasty field ripened tomatoes, corn straight from the cob and fresh basil. Of course the bacon, mayonnaise and cheese don’t hurt either! 🙂

ingredients
  • 1 1/2 cups corn, about 3 ears
  • 1 1/2 pounds beefsteak tomatoes, about 4 medium, diced
  • 4 strips bacon, cut into small pieces and cooked (optional)
  • 1/4 cup mayonnaise or sour cream
  • 2 green onions, sliced
  • 1 handful basil, chopped
  • 1 1/2 cups cheddar cheese, grated
  • 1/4 teaspoon cayenne
  • salt and pepper to taste
  • 2 pie crusts pastry or biscuit
  • 1 tablespoon butter, melted
directions
  1. Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.
  2. Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
  3. Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
  4. Bake in a preheated 350F/180C oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.
Use in:
Chicken Pot Pie

Similar Recipes:
Tomato Pie
Hot Corn Dip
Tomato and Melted Cheese Open Faced Sandwich
Tomato Tart
Chicken Pot Pie
Maque Choux

Bacon, Food, Low-carb, Main Course, Pie, Recipe, Southern, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. aBroad says

    September 9, 2011 at 12:38 am

    Oh lordy does this look good 🙂
    They don't have food like this here in Argentina. I grew up on dishes like this ( North Carolina) ..

    Reply
  2. Kathleen says

    September 9, 2011 at 2:16 am

    This looks incredible!

    Reply
  3. raquel erecipe says

    September 9, 2011 at 3:30 am

    I am sure the taste is awesome. that crust looks and sounds too good..I’m thinking of making this over the weekend.

    Reply
  4. Alpha Blonde says

    September 9, 2011 at 4:14 am

    Oh yum! So creative, and it looks perfect for the colder weather coming up.

    Reply
  5. Rosa's Yummy Yums says

    September 9, 2011 at 6:07 am

    A beautiful and scrumptious tomato pie! Perfect with a seasonal salad.

    Cheers,

    Rosa

    Reply
  6. manu says

    September 9, 2011 at 6:27 am

    This quiche is so beautifull and sounds yummy!!!

    Reply
  7. Joanne says

    September 9, 2011 at 10:25 am

    When I saw your tweet about the pie crust, I was hoping this was what you made with it!

    Reply
  8. Rocky Mountain Woman says

    September 9, 2011 at 2:21 pm

    My son would go nuts over this. I'll put it on the menu for the weekend!

    Thanks…

    Reply
  9. Anonymous says

    September 9, 2011 at 4:38 pm

    Love this idea! Yum!

    Reply
  10. leh80 says

    September 9, 2011 at 7:43 pm

    Oh. My. This looks and sounds delicous. Definitely adding this to my fall menu!

    Reply
  11. Terry C says

    September 10, 2011 at 3:05 am

    I have been looking for a tomato pie recipe that doesn't have 25 pounds of mayonnaise, and this looks wonderful. Also, I love the idea of the crust! Thank you!

    Reply
  12. I.Eat.London says

    September 12, 2011 at 1:11 pm

    Mmmmmhhhh yum! I want the buffalo grilled chicken sandwich!
    You can follow my blog: http://I-eat-London.blogspot.com

    Reply
  13. Karen says

    September 12, 2011 at 11:30 pm

    Oh my, this looks terrific! All my favorite flavors. And the biscuit crust doesn't scare me like regular pie crust does.

    Reply
  14. Barbara Bakes says

    September 14, 2011 at 4:35 am

    Great end of summer recipe. I've never tried a biscuit crust.

    Reply
  15. Twin Tables says

    September 15, 2011 at 4:09 pm

    Looks good! I make a delicious fresh corn salad, and suddenly I want to try baking it as a casserole. I'll post how it turns out. I love when other blogs inspire my own!

    Reply
  16. Kevin says

    September 16, 2011 at 9:46 am

    Twin Tables: This would work great as a casserole with a nice layer of melted cheese on top!

    Reply
  17. Kathy Mercure says

    September 23, 2011 at 8:20 pm

    I am so making this! I just bought fresh corn, and have the tomatoes on the vine.

    Thanks for posting.

    Reply
  18. Kathy Mercure says

    September 26, 2011 at 12:31 pm

    Just wanted you to know that I made a variation of your pie last night (using an olive oil galette/crostada crust). It was amazingly good. I can't wait for dinner tonight!

    Reply
  19. Kathy Mercure says

    October 5, 2011 at 11:19 am

    Hi again Kevin, I wrote a blog about the variation I made if you are interested in reading: http://www.eatingtherainbow.com/2011/10/corn-and-tomato-galette.html

    Reply
  20. Vickie says

    August 15, 2012 at 10:11 am

    Love your ideas!

    Reply
  21. Sebastien says

    September 26, 2022 at 6:34 pm

    Looking at this, I’m like “this looks yummy, but I wonder how it would work as a quiche instead… Any c(l)ues?

    Reply
    • kevin says

      October 3, 2022 at 9:58 am

      This would be nice in a quiche!

      Reply

Trackbacks

  1. corn and tomato pie. it is august. | Ends and Leavings says:
    August 2, 2020 at 10:10 am

    […] and Tomato Pie with Biscuit Pie Crust Based on Corn and Tomato Pie with Biscuit Pie Crust by Closet […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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