Make a savory tomato and corn pie.

Tomato and Corn Pie Recipe

This is the best time of year when it comes to garden fresh veggies. What are you growing this year? We did tomatoes and basil, and then I love our local produce stand for the rest. You just can’t beat this time of year when it comes to produce. Put all those delicious veggies to good use with this Tomato Corn Pie. It makes a great side dish or fun pot luck dish.
Sweet corn on the cob…Oh how we love you! 🙂

Why put cornflakes in a pie?

Here’s a tip for pie baking…corn flakes. Put cornflakes in the bottom of the pie on the top of the pie crust to help absorb extra liquid from either the fruits or in this case the fresh veggies.

Ingredients to make Tomato Corn Pie

1 unbaked pie crust shell
4-5 garden tomatoes peeled and cut up and left in a mesh strainer to drain off most liquid.
2 corn on the cobs cut the corn off the cob
10 fresh basil leaves sliced thin
1/2 cup cornflakes crushed
3/4 cup mayonnaise
salt and pepper
2 cups grated cheddar or a mixture of cheese
1/2 tsp. lemon juice
1 dash Tabasco sauce *if desired

How to make Tomato Corn Pie

Preheat your oven to 400F.
Press the unbaked pie shell into your pie dish.
Sprinkle about 1/2 cup crushed cornflakes on the bottom of the pie shell (to soak up some liquid). Layer 1/2 the tomatoes in the bottom of the pie shell. Then layer 1/2 of the corn. Roll and slice up about 8 fresh basil leaves over the corn.
Mix the remainder of the tomatoes and the corn in a bowl with the mayo, cheese, salt & pepper, lemon juice and tabasco. Spread over the vegetables.
Cover the pie crust edge with tinfoil to prevent over-browning.
Bake for 20-25 minutes at 400. until cheese bubbles. Allow to cool for 5-10 minutes. Serve warm.

This is a great side dish or potluck dish.

Tomato Corn Pie

Make a savory pie with fresh tomatoes and corn from your garden.

Author Kami - NoBiggie.net

Ingredients

1 unbaked pie crust shell
4-5 garden tomatoes peeled and cut up and left in a mesh strainer to drain off most liquid.
2 corn on the cobs cut the corn off the cob
10 fresh basil leaves sliced thin
1/2 cup cornflakes crushed
3/4 cup mayonnaise
salt and pepper
2 cups grated cheddar or a mixture of cheese
1/2 tsp. lemon juice
1 dash Tabasco sauce *if desired

Instructions

Preheat your oven to 400F.
Press the unbaked pie shell into your pie dish.
Sprinkle about 1/2 cup crushed cornflakes on the bottom of the pie shell (to soak up some liquid). Layer 1/2 the tomatoes in the bottom of the pie shell. Then layer 1/2 of the corn. Roll and slice up about 8 fresh basil leaves over the corn.
Mix the remainder of the tomatoes and the corn in a bowl with the mayo, cheese, salt & pepper, lemon juice and tabasco. Spread over the vegetables.
Cover the pie crust edge with tinfoil to prevent over-browning.
Bake for 20-25 minutes at 400. until cheese bubbles. Allow to cool for 5-10 minutes. Serve warm.