Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with melted butter.

Melt 2 tablespoons of butter in a skillet over medium heat. Add finely chopped yellow onion and sauté for about 5 minutes until soft and translucent. Add minced garlic and sauté for an additional minute.

Add 4 cups of fresh corn kernels to the skillet. Cook for 2-3 minutes, stirring occasionally, until tender and vibrant.

In a large mixing bowl, whisk together 3 eggs, 1 cup of milk, and a pinch of salt and pepper until smooth and well-combined.

Gently fold the cooked corn mixture and 1 cup of shredded cheddar cheese into the egg mixture until just combined.

Pour the filling into the prepared pie dish and bake for 35-40 minutes until golden brown and set.

Remove from the oven and let cool for at least 10 minutes before slicing.