This is such an August treat. Fresh sweet corn combined with cubes of summer squash and colorful peppers, and baked with beaten eggs to bind the mixture. In my typical waste-not-want-not mode, I had leftover corn and pepper salad from a picnic and wanted to use it up. The corn had been barely cooked in a little water and the peppers had been ever so slightly marinated with a splash of olive oil and white wine vinegar, so they were perfectly fine as ingredients. Otherwise, I would have sautéed the peppers with onion separately, and also lightly cooked corn kernels freshly cut from the cobs, as I show in the recipe. 

My first inclination was to add milk to make this a custard base. My typical ratio is 1/3 cup of milk to one egg.  I might also have sprinkled the top with grated cheese. However, we were low on milk, and since we have a couple of family members who are dairy free, I decided to go with eggs alone. That turned out to be a good decision. This delicious corn pie had a terrific texture and was lighter than a dairy version.

Summer Corn, Squash and Pepper Pie

2 ears of corn, kernels removed (about 1–1/3 c)

Water

Olive oil

1 small red or yellow onion, diced

¼ c each diced red and yellow peppers

Optional: ½ tsp diced hot pepper

1 small summer squash (I used a bright yellow zucchini, cut into 1/3-inch cubes

2 medium tomatoes, cut into 1/3-inch pieces

1 tbsp cilantro leaves, or parsley leaves, more or less to taste

Salt and pepper

3 eggs, lightly beaten

Bring a small amount of water to boil in a shallow sauté pan and add the corn kernels. As soon as the water returns to a boil, drain the liquid and set the corn aside.

In the same pan, heat a little olive oil over medium heat and add the onions and peppers. Cook for a few minutes until the onion is translucent and the peppers soften slightly. Add the squash, turn up the heat and cook until lightly wilted, 2-3 minutes. Add the tomatoes, lower the heat and cook until the tomatoes lose their shape, 4-5 minutes. Set the mixture aside to cool.

Heat the oven to 350 degrees and butter a 7-inch pie plate or equivalent baking dish.

Combine the cooled vegetables (they don’t have to be cold, just not so hot that they cook the eggs), the cilantro or parsley and salt and pepper to taste.  Add the lightly beaten eggs, stir the mixture until well combined and pour it into the prepared pan.

Bake for about 35 minutes or until the eggs are set and the top is lightly browned.

Serves 4 as a main dish, 6 as a side dish.

Categories: Corn, Vegetable gratin, ZucchiniTags: Corn salad, Vegetable gratin, Waste not want not food advice