The advent of August means quite a few things to me: my mom's birthday, the school year, the beginning of the end of summer and peak corn season.
I don't know if you know about me, but I am a real, live Corn Star. Three years ago I competed in a local celebrity corn shucking contest against the mayor of Winston-Salem. There were other people there, but my eyes were on the prize and my only concern was beating the mayor. I didn't train for it or anything. I just know that the adrenaline started coursing through my veins and 1 minute later, I was declared the winner and became $25 richer. After this day, my relationship with corn changed.
I've become an expert in making cornbread and even Southern-style succotash, but those are savory. Part of corn's lure is its sweet, juicy, taste of the kernels. Why not use fresh corn in a dessert? I made a Sweet Corn Custard Pie that is part buttermilk pie and part roasted corn.
I puréed half of the fresh corn kernels because I like the texture of the corn popping in my mouth but you can always opt to purée it all for a smooth, creamy texture. Not to forget about the singular second most important part, the pie crust, I used chilled vodka instead of ice cold water to insure its tender, flaky texture. In fact, the crust kept flaking off every time I touched the pie, haha!
Don't forget to check out the dozens of other corn recipes from my Sunday Supper fam. Don't forget to share the love!
Sweet Corn Custard Pie
1 1/2 cups granulated sugar
2 Tablespoons flour
1 Tablespoon lemon juice
4 large eggs
1 cup buttermilk
1 1/2 cups fresh cut corn kernels (3 to 4 ears of corn)
Preheat the oven to 350 degrees F. In a large mixing bowl, combine 1½ cups sugar, 2 Tablespoons flour, and 1 Tablespoon lemon juice. Whisk in the eggs, one at a time. Stir in 1 cup buttermilk. Put half of the corn in a blender with the buttermilk mixture. Process briefly, until the corn is chopped up without turning it into a puree. Set aside. Stir in the whole corn kernels. Pour the buttermilk-corn mixture into the pie shell and bake until the top is lightly browned and the center is set, about 45 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings.
Makes 8 to 10 servings.
Pie crust
1 ¼ cups all-purpose flour
¼ teaspoon sea salt 10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice cold vodka, as needed
Appetizer
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I don't know if you know about me, but I am a real, live Corn Star. Three years ago I competed in a local celebrity corn shucking contest against the mayor of Winston-Salem. There were other people there, but my eyes were on the prize and my only concern was beating the mayor. I didn't train for it or anything. I just know that the adrenaline started coursing through my veins and 1 minute later, I was declared the winner and became $25 richer. After this day, my relationship with corn changed.
I've become an expert in making cornbread and even Southern-style succotash, but those are savory. Part of corn's lure is its sweet, juicy, taste of the kernels. Why not use fresh corn in a dessert? I made a Sweet Corn Custard Pie that is part buttermilk pie and part roasted corn.
I puréed half of the fresh corn kernels because I like the texture of the corn popping in my mouth but you can always opt to purée it all for a smooth, creamy texture. Not to forget about the singular second most important part, the pie crust, I used chilled vodka instead of ice cold water to insure its tender, flaky texture. In fact, the crust kept flaking off every time I touched the pie, haha!
Don't forget to check out the dozens of other corn recipes from my Sunday Supper fam. Don't forget to share the love!
Sweet Corn Custard Pie
1 1/2 cups granulated sugar
2 Tablespoons flour
1 Tablespoon lemon juice
4 large eggs
1 cup buttermilk
1 1/2 cups fresh cut corn kernels (3 to 4 ears of corn)
Preheat the oven to 350 degrees F. In a large mixing bowl, combine 1½ cups sugar, 2 Tablespoons flour, and 1 Tablespoon lemon juice. Whisk in the eggs, one at a time. Stir in 1 cup buttermilk. Put half of the corn in a blender with the buttermilk mixture. Process briefly, until the corn is chopped up without turning it into a puree. Set aside. Stir in the whole corn kernels. Pour the buttermilk-corn mixture into the pie shell and bake until the top is lightly browned and the center is set, about 45 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings.
Makes 8 to 10 servings.
Pie crust
1 ¼ cups all-purpose flour
¼ teaspoon sea salt 10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice cold vodka, as needed
Appetizer
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica's Table
- Blueberry Masa Harina Pancakes by Magnolia Days
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
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- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
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- Polenta Stuffed Peppers by Culinary Adventures with Camilla
- Shrimp Corn Chowder by Feeding Big and More
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
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- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy's Honeybunch
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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About Me
- Nikki @ NikSnacks
- Nikki Miller-Ka is a professional food blogger and food critic based in Winston-Salem. She writes and bites about local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, Nik Snacks (niksnacksonline.com) and her bimonthly Casual Dining column in the Greensboro News & Record. On the weekends, she is a tour guide Taste Carolina Gourmet Food Tours. Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she resides in Winston-Salem and a proud member of the International Association of Culinary Professionals, Winston-Salem Jaycees and Girl Scouts of the USA.
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10 comments:
If this recipe is coming from the corn master herself I know I need to make it!! :)
I have never heard of a crust like this but it looks AMAZING!
If this isn't the best way to celebrate summer's sweet corn, I don't know what is! Fantastic recipe!
This seriously has my mouth watering!
Love this sweet take on summer corn!
That sounds sooo good and I love the inclusion of the buttermilk!
I've never had a pie like this! Looks awesome. :)
I adore sweet corn. I'm cuckoo for pie. This recipe was made for me!
Whaaa! I am in corn heaven with all these recipes! I will be checking a lot of them out, thanks! And the pie is so different, never came across that before!
Just wonderful and great.
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