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Tomato Corn Pie | NoBiggie.net

Tomato Corn Pie

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

Author Kami - NoBiggie.net


  • 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


  1. Preheat your oven to 400F.

  2. Press the unbaked pie shell into your pie dish.

  3. 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.
  4. 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.

  5. Cover the pie crust edge with tinfoil to prevent over-browning.

  6. Bake for 20-25 minutes at 400. until cheese bubbles. Allow to cool for 5-10 minutes. Serve warm.