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Buttercrust Corn Pie with Fresh Tomato Salsa


Serve the salsa with a slotted spoon

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  • Salsa:
  • 2 1/2 cups chopped tomato
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons chopped seeded jalapeño pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • Pie:
  • 1 1/4 cups crushed fat-free saltine crackers (about 35 crackers)
  • 3 tablespoons grated fresh Parmesan cheese
  • 3 tablespoons butter, melted
  • 1 large egg white, lightly beaten
  • Cooking spray
  • 1 1/4 cups fat-free milk, divided
  • 2 3/4 cups fresh corn kernels (about 5 ears)
  • 1 teaspoon sugar
  • 1/2 teaspoon onion salt
  • 2 tablespoons all-purpose flour
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons chopped ripe olives
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1/8 teaspoon paprika


Servings 10


Step 1


Preheat oven to 400°.
To prepare the salsa, combine the first 7 ingredients in a medium bowl.
To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.
Bake at 400° for 20 minutes or until the center is set

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