Ingredients
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4 medium ears sweet Corn
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3 slices hickory-smoked Bacon
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2 medium Yellow Onion
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1 teaspoon finely minced fresh Thyme
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1⁄2 teaspoon Salt
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1⁄4 teaspoon freshly ground Black Pepper
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1 9-inch unbaked Pie Shell
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2 large Egg
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1⁄4 cup coarsely chopped fresh Cilantro
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1⁄4 cup finely crumbled Feta Cheese
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2 to 4 tablespoons finely chopped, well-drained canned Jalapeno Pepper
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1 cup light or heavy Cream
Directions
Steps
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1
Done
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Set sturdy rimmed baking sheet on middle oven shelf and preheat oven to 350°F. |
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2
Done
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Shuck corn, remove silks, then standing ears one by one in shallow pan, holding almost perpendicular, and using your sharpest paring knife, cut straight down freeing kernels several rows at a time. Pulse corn 8 to 10 times in food processor until you have cream-style corn (you should have about 2 cups). Set aside. |
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3
Done
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Brown bacon slowly in medium-size heavy skillet over moderately low heat 12 to 15 minutes until all drippings cook out and only browned bits remain. Scoop browned bits to paper toweling to drain and reserve. |
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4
Done
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Stir-fry onions in drippings over moderate heat 10 to 12 minutes until limp and nicely browned (this browned onion flavor is key). Mix in corn, thyme, salt, and black pepper and cook, stirring occasionally, about 5 minutes until corn no longer tastes raw. Remove from heat and cool 15 minutes. |
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5
Done
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Brush pie shell with a little beaten egg and allow to air-dry 15 minutes. |
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6
Done
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Mix cilantro, cheese, and jalapeños into cooled corn mixture, then beaten eggs and cream. Pour into pie shell and sprinkle reserved bacon evenly on top. |
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7
Done
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Set pie on preheated baking sheet on middle oven shelf and bake about 30 minutes or until set. Transfer to wire rack and cool 20 minutes. |
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8
Done
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Cut pie into wedges and serve as suggested in the headnote above. |
