Ingredients:
For the Crust:
250g all-purpose flour
125g cold unsalted butter, cubed
1/4 cup cornmeal
1/4 teaspoon salt
1 egg yolk
2-4 tablespoons cold water
For the Filling:
2 cups fresh corn kernels (about 4 ears of corn)
1 cup grated cheddar cheese
1 cup heavy cream
3 large eggs
2 jalapeños, seeded and finely chopped
1/4 cup chopped fresh cilantro
Salt and black pepper to taste
Instructions:
Prepare the Crust:
Preheat the oven to 180°C (350°F). In a food processor, combine flour, cornmeal, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Mix the egg yolk with 1 tablespoon of cold water and add it to the flour mixture. Pulse until the dough forms. Add more water if needed.
Roll out the dough and fit it into a 23 cm (9-inch) pie dish. Trim the edges and chill in the refrigerator for 30 minutes.
Prepare the Filling:
In a large bowl, combine corn kernels, cheddar cheese, heavy cream, eggs, jalapeños, and cilantro. Season with salt and pepper.
Assemble the Pie:
Pour the corn mixture into the chilled crust, spreading it evenly.
Bake:
Bake for 45-50 minutes, or until the filling is set and the top is golden brown. Allow the pie to cool for 10 minutes before serving. This pie is a delightful blend of sweet corn and spicy jalapeños, perfect for a summer brunch or as a side dish.