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Sweet Corn Fritter Pie

Sweet Corn Fritter Pie
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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

Is there anything better than fresh, in-season sweet corn? I’m perfectly content eating it straight off the cob with some butter and salt, but there are so many delicious ways to enjoy this summer staple.

This Sweet Corn Fritter Pie is inspired by classic corn and cheddar fritters and hearty enough to serve as a vegetarian lunch or dinner. Top it with sour cream and serve alongside fresh fruit or a simple salad for a full flavor experience.

Sweet Corn Fritter Pie

Cutting fresh corn kernels off the cob can get a little messy, so here’s a tip. Stand a shucked cob in the center of a bundt pan. Starting at the top, cut off the kernels using a sharp chef’s or paring knife. The bundt pan will catch all of the kernels. If you don’t have a bundt pan, place a small bowl upside-down inside of a larger bowl for the same effect.

Sweet Corn Fritter Pie

Sweet Corn Fritter Pie


  • 1 ½ Tbsp. unsalted butter, divided
  • ½ cup onion, finely chopped
  • 3 cups fresh corn kernels cut from 4 medium-size cobs (see note below))
  • ¼ tsp. salt
  • 1 package Jiffy corn muffin mix
  • ¾ cup buttermilk
  • 2 ½ cups grated sharp cheddar cheese
  • 2 eggs
  • ¼ tsp. cayenne pepper, optional
  • Sour cream


  1. Preheat the oven to 375˚F.
  2. In a 10-inch oven-safe skillet, heat 1 Tbsp. of butter over medium heat. Add the onion and sauté for 5 minutes. Stir in the corn and cook for an additional 5 minutes. Season with the salt.
  3. In a large mixing bowl, combine the corn muffin mix, buttermilk, cheddar cheese, eggs and cayenne, if using. Add the onion and corn and mix until well combined.
  4. Carefully wipe out the skillet. Once clean, add the remaining ½ Tbsp. of butter. Pour the batter into the pan and transfer to the preheated oven. Bake for 25-30 minutes or until lightly golden brown around the edges. Allow to stand for 5 minutes before cutting.
  5. Top with sour cream and serve.

Note: To cut the corn from the cob, place a shucked cob in the middle of a bundt pan and cut off the kernels from the top down. The pan will catch the kernels. Alternatively, you can place a small bowl upside-down inside of a larger bowl.

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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