Roasted Corn and Pepper Pie
- Yield 6 to 8 servings
Corn and peppers truly shine during the swelter of summer. Roasting the vegetables imparts a bit of smokiness. Equally delicious served warm or cold, this is the sort of pie you can eat morning, noon, or night!
- 1/2 recipe Basic Pie Dough
- 9-inch pie pan
- Peanut oil for grilling
- 6 ears corn, shucked
- 1 red bell pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 1 jalapeno pepper, seeded and finely diced
- 5 large eggs
- 1/4 cup sour cream
- 1/4 cup half-and-half
- 2 teaspoons sea salt
- 1 teaspoon chipotle powder or chili powder
- 4 ounces Mexican farmer's cheese or feta cheese, crumbled
- For Basic Shortening-and-Butter Pie Dough, click here. For a Basic All-Butter Pie Dough, click here.
- Preheat the oven to 375F. Tip: If using a barbecue grill, cook the peppers whole first, then seed and dice. When cool enough to handle, cut the corn kernels off the cobs. Add to the peppers in the bowl.
- Prepare the crust: Roll out the dough on a lightly floured surface and fit it into the 9-inch pie pan. Trim the crust overhang to 1 inch and crimp the edges decoratively. Place the crust in the refrigerator while you prepare the filling.
- Prepare the filling: Over high heat, “grill” the corn ears in a skillet with a few tablespoons of peanut oil. Turn partially every minute or so for 10 minutes, until the corn is mostly browned and blackened in some spots. Alternatively, you can lightly blacken the corn on a barbecue grill.
- Remove the corn to a platter to cool slightly. Add a bit more peanut oil to the skillet and similarly brown and blacken the diced peppers. Remove the peppers to a medium-size bowl.
- In a separate bowl, combine the eggs, sour cream, half-and-half, salt, and chipotle powder. Whisk until thoroughly incorporated.
- Assemble the pie: Fill the chilled crust with the corn and peppers, leveling the vegetables with a spatula. Pour the egg mixture over the vegetables and sprinkle with the cheese.
- Set the pie pan on a rimmed baking sheet and bake for 45 minutes, until the filling is golden brown on top and the eggs are cooked and not wobbly in the center.
- Cool at least 30 minutes before serving.
- Variation: If you don’t care for the heat present in poblano and jalapeño peppers, simply substitute green bell peppers. Makes 1 (9-inch) pie.