I love the end of summer and using all the fresh vegetables. Try this corn and tomato dish!
1 1/2 cups corn, about 3 ears
1 1/2 pounds fresh large garden tomatoes, about 3-4, diced, drained thoroughly
5 strips bacon, cut into small pieces and cooked (optional)
1/4 cup mayonnaise or sour cream (I prefer sour cream)
2 green onions, sliced
1 handful basil, chopped
1 1/2 cups cheddar cheese, grated
1/4 teaspoon cayenne
salt and pepper to taste
2 pie crusts pastry
1 tablespoon butter, melted
- Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper. Try to leave as much juice as possible off the tomatoes so it is not as soggy.
- Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
- Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
- Bake in a preheated 350 degree oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.