Measure the corn of others with your own bushel.” -Yiddish Proverb
This is another great recipe I adapted from Closet Cooking. The sweetness of the corn and tomatoes is a great paring with the savory crust.
- 3 ears of corn, boiled and removed from the cob
- 5 Roma tomatoes, diced
- 1/4 cup yogurt
- 2 green onions, sliced
- 1 1/2 cups cheddar cheese, grated
- 1/2 teaspoon onion powder
- salt and pepper
- 2 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoons salt
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup milk
Preheat oven to 350F.
In a large bowl, mix flour, baking powder, and salt. Add milk and butter and blend until it forms a sticky dough. Split dough in half and roll out on a heavily floured surface. Press one crust into a 9 inch round glass baking dish and set the other crust aside.
In another bowl, mix together the filling ingredients. Pour mixture into bottom crust and cover with other crust. With your fingers, press the edges of the top and bottom crust together. Use a knife to create slits in the top of the crust to allow steam to escape.
Bake for 35 minutes.
Chopped bacon would be a nice addition, if you aren’t a vegetarian.
Try adding 1 teaspoon of dried dill to the crust.