We made this.
Awesome.
Think solidified corn chowder in a unctuous corn crust.
Is now in our magic list.
1
Bacon and corn pie . How delightful of a summer dish !
In the middle of winter we should eat fresh peas with baby lamb cutlets.
What a nice understanding of the seasons and the need to go back to direct seasonal food supply for ecological balance .
Bravo the NYT . Your food articles are always so keen and articulate. Who is the editor ? So intelligent and educated .
3
First of all, thank you for this recipe. But for me as someone living in the outdated part of Continental Europe (D. Rumsfeld) I'm not used to go with cups and ounces. Yes, there are exchange tables but you know every cup is different. Maybe the next time you think of the European reader base of the NYT, too. It would be nice if you use measures familiar with Continental Europe. I know, there is a big heritage in the US from the Pilgrim Fathers and Mothers but unless the American people is preparing to reunite with Boris Johnson's New British Empire after nearly 300 years of liberty it would be nice having additional information with regard to normal European weights.
6
Sounds good but I am going to use some extra bacon and one of those pre-made refrigerated pie crusts-probably generic--and save a lot of hassle and a little dough.
3
This has to be a joke. There is nothing special for summer about this dish that makes it unique. Any version with very little effort that is a Persian or Turkish frittata will be easier and way more interesting.
1
@Ghazal Vaghedi
Thank you for your suggestion. I had not heard of either Persian or Turkish frittata. Found lots of recipes for the Persian kuku, but not so much for the Turkish.
1
Everyone is angry about something.
28
Lessee ... bacon and onion and cheesy custard. Is there something wrong with good ol' quiche lorraine?
++ sigh ++
9
sounds excellent.
5
I'd skip the bacon. Summer is all about the taste and beauty of fresh, local vegetables isn't it? Not the dead flesh of animals.
It seems callous to call this overly rich, high calorie and old-fashioned concoction the pie of the summer. Something lighter and more creative would be delicious too.
6
@Alex
I understand where you are coming from, but there is something about smoked meat that makes it work as a potent flavor. With bacon, especially, a little bit goes a long way--in this recipe, 4 oz is enough to flavor an entire large pie. It is a much less energy and meat-intensive use than a usual non-veg meal, which starts at about 4 oz *per serving.*
3
@ Alex NY
Your comment reads to me as advocating nourishment of air and water, and, perhaps, love too. :-))
1
@Alex
You do realize that BACON is one of the four basic food groups?
5
@ Wordsworth from Wadsworth Mesa, Arizona
Instead of cheddar and bacon I would rather use gruyère and smoked or cured ham.
But I cannot imagine a pie with the grains of boiled sweet corn, either whole or mashed. And I do not like corn grains as a side vegetable. I eat only occasionally corn on the cob, at my wife's insistence, holding it in front of the mouth between two handles, each with two needles and inserted in the end of the ear.
1
Like the author, I enjoy using fresh corn or a quality corn like this, and pairing with a nice tart salad.
However, like many others I would a least reduce the heavy cream to whole milk. I like the idea of bacon and cheddar, but the whole thing seems overwhelmingly rich. Pie crust itself is very rich.
I prefer to taste the corn. I'd like to see a recipe like this tweaked for vegetarians, and no heavy cream please.
4
Well, maybe this recipe is not for you. Perhaps you could make something else?
40