I love to entertain. I would have dinner parties once a week if time and everyone’s schedules permitted. And it doesn’t always have to be a ton of work. You can make some great dishes that aren’t time-consuming and don’t include complicated ingredients. This tomato and corn pie is a perfect example!
I made it a few weeks ago to test out the recipe and then again last weekend when I had company for dinner. If you have local summer produce like Jersey corn and Jersey tomatoes, this pie showcases them perfectly! It was easier to make than the my go-to summer tomato tart and just as delicious!
My mom and good friends of ours, Carla and Lisa, who are originally from Canada (one lives here now and the other is visiting), were my guests. We try to do this every summer, and it’s always a great time. Carla’s sister Lisa is a fabulous cook so if something gets her stamp of approval, you know you’ve done good! She loved the pie, as well as, the zucchini and sundried tomato chicken meatballs I made. I also served fresh figs with vanilla fig balsamic and a watermelon salad composed of watermelon, arugula, blueberries, chopped walnuts, bocconcini, and a lemon vinaigrette. Everyone enjoyed my mix of dishes, which is always a relief! I’ll be sure to post the recipe for the chicken meatballs. Also, be on the lookout on Instagram for a quick tomato butter recipe! You will want to lick bowl after making it! What are some of your favorite dishes to make for company?
1 package Pillsbury pie crust (I used store brands both times I made this and remembered why I didn’t like them. They slide in the pie dish and don’t bake as well. If you’re not going to make your own, Pillsbury is definitely the way to go!)
1/3 cup light mayonnaise
2 tablespoons fresh lemon juice
3 large Jersey tomatoes
1 1/2 cups fresh Jersey corn (from about 3 ears)
1 tablespoon finely chopped chives, divided
Freshly ground black pepper
2 cups grated extra sharp Cheddar
2 tablespoons butter, melted
Preheat oven to 400º F. Remove pie crusts from box and bring to room temperature. In a small bowl, whisk together mayonnaise and lemon juice and set aside. While pie crusts are warming up, slice tomatoes into 1/4″ slices and lay on paper towel lined plates to absorb the moisture.
Once at room temperature, place one of the pie crusts into a 9″ pie plate and gently press down. At this point you can bake the bottom crust till lightly browned, if desired. Just be sure to poke a few holes in the crust prior to baking.
To assemble the pie, arrange a layer of tomato slices, half the corn, half the chives and season with salt and pepper. Add half of the grated cheese. Repeat with another layer of tomatoes, corn, chives, and salt and pepper. Before adding the remaining cheese, pour the mayonnaise mixture over the second layer. Top with remaining cheddar cheese. Place second pie crust on top and fold overhang under edge of bottom crust. Brush with melted butter and cut 4 steam vents in the top of the pie. Bake at 400º F for 30-35 minutes. Cool on a wire rack and serve warm. Enjoy!!!
*Adapted from smittenkitchen.com