I absolutely love fresh summer corn, and yet I have relatively few recipes utilizing corn on Local Dish, only:

• Three Sisters (second-place winner of last year’s recipe contest)
• Zucchini and Corn Fritters
• Stuffed Peppers

There are so few because since I love corn so much, a simple boil-up is often enough for me. I don’t even need butter, maybe only a touch of salt, and plain ole corn will satisfy me. But I’m determined to do a little more experimenting with this delicious vegetable of which I speak, and so:

Tomato-Corn Pie

And I really am experimenting here, people, because I — gasp! — made my own pie crust.

OK, I made some ugly, thick and patched together pie crust. Not only are crusts difficult, but a wheat crust is super difficult to get to the right texture and to roll out super thin. At least for me, though I admit I’m a little allergic to baking.

Here comes the yummy part. Can you think of a better summer combination that fresh corn and fresh tomatoes, all those varying levels of acid and sweetness, of the soft and the crunchy. It’s just perfectly balanced.

Perfect enough that it made up for my (insert expletive here) crust.

This pie isn’t a quiche, not quite, which is why the original recipe called it a pie instead. The filling of tomatoes, corn and cheese is drowned in a mixture of eggs and milk that is more milk than eggs. It’s more white than it is yellow.

But hey, it’s a low-fat recipe I was using. Low-fat milk has less calories and fat than eggs, so it makes sense they made that choice.

(Moment of reflection: Man, I’m still impressed at how pretty that pie came out of the oven. Pats back.)

So despite my crust-making deficiencies, come on, this was good. How can such great ingredients simply prepared not be dern good? The husband loved it when we had it for a light supper, as did I.

But for the benefits of my lovely readers, our adaptation of the Tomato-Corn Pie recipe will be even better.

Take a close look at the pie filling. You see how the egg-milk mixture didn’t quite solidify, is a little grainy? Yeah, not really ideal, in my opinion, yes no? That consistency is a result of the recipe trying to be a little too low-fat for its own good in terms of taste and result. Therefore, the local dish version has amped up the egg in the mixture to give it a little more heft, but I don’t think the meal is any less healthy — if slightly more caloric — and will add significantly to eater satisfaction.

And now, I have one more recipe in which to use my precious summer corn. Even though there are probably only a few more weeks of corn in the Colorado season. Sigh.